1 lb. boneless salmon (sashimi-grade), skin on
2 tablespoons 4 Color Peppercorn Blend, crushed with a mallet
1 cup fresh dill , roughly chopped
3 tablespoons vodka
6 oz. Kosher Flake Sea Salt
4 oz. brown sugar
Line a baking sheet with parchment paper and set aside. In a small bowl, combine brown sugar and salt.
Place salmon, flesh side up, on a grate or cooling rack on the prepared pan. Scatter fresh chopped dill over the top of the flesh.
Sprinkle with crushed peppercorns and vodka.
Generously layer salt and sugar mix over the top of the fish.
Cover and refrigerate for 24 to 36 hours.
Drain the liquid from the pan and scrape off sugar, salt and dill.
Rinse the fish and pat dry.
The fish is now ready to be thinly sliced on a bias, leaving the skin behind.
Cured salmon can be stored tightly wrapped in foil and frozen for up to 3 months.