Wash salmon and pat it dry.

Combine all spices and mix.

Cut a piece of plastic wrap double the size of the salmon. Sprinkle half of the

spice mix on the plastic. Place the salmon onto the spices, skin-side up, and top with remaining spices, making sure to get the spices on all sides. Tightly wrap the salmon in the plastic wrap.

Place the salmon in a pan in the fridge with something heavy on top of it to press

it down. (I used a full orange juice bottle.) Allow it to sit for at least 36 hours.

Drain the liquid that formed under the wrapped fish. Unwrap the fish and slice it

into strips as thinly as you can. Lay down the pieces on a flat plate. Drizzle with

Dijon mustard and decorate with diced pickles and dill.