Combine the sugar, salt, and peppers together to make the seasoning mix. Rinse and dry dill sprigs, leaving them intact. Rinse the salmon fillets and thoroughly pat them dry. Lay the salmon fillets skin-side-down onto a large board to prepare for seasoning. Also use tweezers or pliers to pull out any pin bones, if necessary.

Sprinkle the salmon fillet with half of the seasoning mix and make sure to put more seasoning on the thickest parts of the fillet. Once done, place the fillet in a large container. Next, evenly distribute the dill on top of the fillet. Repeat the seasoning process on the second salmon fillet and when done place it on top of the first fillet in the container to form a sandwich. Make sure the two salmon fillets are in full contact with each other.

Put a lid on the container and leave it in your fridge for some time. I left mine to cure in the fridge for two days and it was perfect. However, every 12 hours during the curing time, make sure to take both fillets and flip them and at the same time drain the excess liquid.