Cup of Yum
1. Cut the salmon fillet in half into two halves.

Prep the salt mix:

1. In a medium bowl, mix the sugar, salt, peppercorns, liquid smoke, fresh dill, and chili pepper flakes.

Cure the fish:

1. Prepare a sheet of plastic wrap and place one half of the salmon, skin side down. Top the flesh with the salt mix.
2. Place the second fillet flesh side down on top to create a "sandwich."
3. Wrap thee pieces tightly in plastic wrap.
4. Transfer the "salmon sandwich" into a shallow baking dish, and place a baking tray on top of it. Add a heavy object on top, like canned beans, and wrap everything in plastic wrap to avoid passing on fish smell into the fridge.
5. Refrigerate and leave it to cure for 3 to 4 days, make sure to set a reminder to turn the salmon twice a day or at least once every day. Discard any accumulated liquid, add more salt if the mixture is dissolved, and change the plastic wrap.

Serve:

1. When ready to serve, remove the wrap, discard any liquid, and wipe away most of the salt mixture, leaving a little on the edges for garnish.
2. Slice as desired and serve with bagels, or as a main course.