Gravalax or Salted Salmon with Dill
This recipe comes from my friend Fabio.

Get a whole salmon fillet skin on. 

In food processor mix 2.5% of its weight in salt and 2.5% in sugar, plus a whole pack of fresh dill.
 
Cover the meat with the dill-salt-sugar mix and place between two boards. Place a heavy weight above it, with a slight slope to allow the liquid to drain in sink. Leave that way for a day and a night then slice thinly.
  
Serve it either with FAGE greek yogurt or with a sauce made with mustard (3parts), honey (1 part) and fresh dill (2 parts)