Scale

500 gr 18 oz fresh salmon filet (preferably with skin, but you can also use filet without skin)
50 gr 1/4 cup caster sugar
75 gr 1/3 cup coarse salt
½ tsp white pepper
1 cup chopped dill
Sauce
2 tbsp mustard (Swedish if you can find it, or replace by French mustard)
1 tbsp caster sugar
1 tbsp red wine vinegar
100 ml 1/2 cup of neutral oil, like rice or peanut oil
salt & pepper (to taste)
chopped dill
Lemon (to serve with)

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If your salmon has skin on, slice the skin in on several places
Mix the sugar, salt, pepper and dill in a bowl
Place the salmon in a shallow dish and rub it with the mixture
Wrap in plastic film and place a weighted cutting board on top
Place in the refrigerator for 48 hours (turn after 24 hours)
Let the salmon get to room temperature before serving
Unwrap it and brush of the marinade (rinse and dry if necessary)
Slice thinly and serve with the sauce and slices of lemon
Sauce
Mix the mustard, sugar and vinegar
Add the oil in a slow and steady stream, while stirring vigorously, as if you were making mayonnaise
Once the sauce has thickened, season with salt and pepper and stir in the dill