|Dried dill weed/1 tablespoon finely chopped fresh dill weed||1 Teaspoon|
|Dried dill seed/1 tablespoon finely chopped fresh dill weed||1 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Salmon fillet||2 Pound (Can Be 1 Or 2 Pieces From A Center Or Tail Section)|
|Wine vinegar||1⁄4 Cup (4 tbs) (Red Or White)|
Mix dill weed and seed (or use just the fresh dill) and sprinkle half in the bottom of a flat dish (such as a glass casserole) that the salmon almost fills.
Set salmon skin-side-down in dish; sprinkle with remaining dill.
Blend salt, sugar, pepper, and allspice and distribute evenly over salmon, patting lightly into flesh.
Pour vinegar over fish if you want to make the pickled version.
Cover dish with clear plastic film and set a weight on the fish (such as a plate holding a pound or so of butter or a large bottle of fruit juice).
Refrigerate at least 2 days; spoon juices over fish occasionally during this time.
After a day, remove weights.
The salmon keeps as long as a week in the brine, but gradually grows too salty to be enjoyable.
Slice fish thinly across the grain, on the diagonal.