Grind the spices and mix with the lemon zest and dill in a bowl. Spread half of the seasoning mixture on a baking sheet, place the salmon fillet on top and pour the remaining seasoning over the salmon. Cover the fish with a board and also weigh it down with a saucepan.
After 24 hours, turn the salmon, cover again and weigh down. After a further 24 hours, for a total of 48 hours, the salmon is pickled.
Before you cut the salmon into fine slices, strip off the spices and dill a little and pat dry. It is best to cut the salmon open at the table, otherwise the fine slices will dry out too quickly.
If you do not like this pickling mixture, we have further ideas, i.e. the sugar-salt mixture as a basis remains, spices or herbs can be replaced by the following variants:
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