1 large gallon soup pot or Dutch oven

ingredients:
The basic rule of thumb is 3 parts salt, 2 parts sugar and 1 part black pepper.

1-2 lbs Fresh Salmon preferably skin on
3 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon cracked pepper
1 tablespoon cracked juniper berries
1 bunch fresh dill

Optional;
1 tablespoon cracked corriander berries

Pumpernickel
radish curls or slices
Capers
Purple onion diced
lemon wedges

Directions:
1. Blend the spices together in bowl. The amber sugar is similar to a Turbinado, or Demura or an Organic sugar.

2. Place the salmon on a rack and into a container that excess moisure can drain into.

3. Sprinkle a light amount of the mix on the filets then cover the filets with the dill springs. Cover this with foil or saran and place in the refrigerator.

4. Take out of the fridge and remove the dill and sprinkle with another light amount of salt. Replace the dill and cover and fridge another night. If the filet is thick repeat this for another day.

5. On the third day when you take this out you will notice some moisture in the bottom of the pan. The fish will feel somewhat firm. Slice with a very sharp knife into thin slices on the bias.

6. Place on a plate like so. You can serve this with bagels and cream cheese, or add it to scrambled eggs or make an Eggs benedict and substitute the Gravlax for Canadian bacon.

I chose to serve this with pumpernickel bread and radish curls that German's love. Also I chop fine red onion, capers and lemon wedges.