• Fresh salmon filet (skin on, no bones)
• Kosher salt
• Sugar
• Fresh dill
• Dry dill
• White pepper
• Aquavit or vodka
• A heavy weight, such as a 3-gallon container filled with water
• Fresh ground black pepper
• Fresh oranges

Place half of salmon skin down in pan. Rub Aquavit or vodka onto salmon. Squeeze orange by hand onto top, using one orange per side. Grind fresh black pepper, pat into meat. Dust dry dill onto fish and pat into meat. Mix one part Kosher salt and two and a half parts sugar and one demitasse spoon of white pepper per salmon side. Cover salmon with mix one-half-inch thick. Repeat above on second side of fish, making sure the skin side is now facing up. Place second pan on top with three-gallon jug of water or about 18 pounds of weight. Refrigerate for 18 hours then turn over and cure for another 18 hours. By now sugar, salt and seasoning have become liquid. Remove salmon. Rinse lightly with cold water. Dry fish with towel. Place in refrigerator for 3 to 5 hours skin down. Spray with cooking spray. Wrap in plastic wrap. Refrigerate until serving. Will keep up to 2 weeks.