Curing Pink Salmon to Taste Like Atlantic Salmon

Fillet the salmon by cutting along the spine.

Remove the backbone and rib bones in one go if you can. Leave the skin on.

Mix salt, sugar, and fresh chopped dill in a bowl. Add vodka and stir well.

Line a container or dish with plastic wrap.

Lay the fillets skin-side down and coat them thoroughly on all sides with the salt mixture.

Press the fillets together and wrap them tightly in plastic wrap.

Refrigerate for 12 to 17 hours (depending on fillet thickness), turning them over occasionally.

Unwrap the plastic wrap.

Rinse under cold running water and pat dry with paper towels.