1 (3 pound) center-cut salmon fillet or
    2 (1 1/2 pound) salmon fillets
1 bunch dill weed
1/4 cup granulated sugar
2 tablespoons salt
1/2 teaspoon white peppercorns, crushed
Mustard Sauce

If using 1 fillet, cut crosswise into halves. Place half of fish, skin side down, in ungreased 13 x 9-inch baking dish. Arrange dill weed on fish. Mix sugar, salt and peppercorns. Sprinkle evenly over dill weed. Top with other half of fish, skin side up. Cover dish loosely with aluminum foil. Weight fish with 2 or 3 unopened cans. Refrigerate, turning fish every 12 hours, for 2 days. Pour off all liquid as it accumulates around fish.

Set oven to broil or 550 degrees F. Remove dill weed; pat fish dry. Cut fish into serving pieces. Broil skin side down with tops about 4 inches from heat until fish flakes easily with fork, 10 to 12 minutes.

Serve with Mustard Sauce.

Yields 8 to 10 servings.

Mustard Sauce
1/4 cup Dijon-style mustard
1/4 cup vegetable oil
2 tablespoons granulated sugar
2 tablespoons vinegar
Dash of salt
2 tablespoons minced dill weed

Beat all ingredients except dill weed with wire whisk. Stir in dill weed.