For pickling I buy salmon from the tail. In this part, she is the least fatty and least waste. The fish will be salt on the skin. Therefore, when using the appropriate gadgets you need to clean the well from the scales and cut the fins. Then rinse with cold water and dry on a towel.

Long, sharp knife along the Central bone, from the tail, cut the fish fillet. The left hand stick to the fish. Do this on both sides.

With a sharp knife remove fat and excess skin. Together with the Central ridge you can use them to make fish soup. Tweezers take out fillet from the bones (in the rear they are quite a bit).

In a separate bowl, mix sugar, salt (1 to 1), ground pepper, dill, lemon zest and orange cognac.

The upper part of the fillet, RUB with this mixture and put in the form. Cover with cling film and put in the day in the refrigerator.

Through the day, turn the fish skin side up and leave in the fridge for another day. You will see that there is a "pickle" - this is normal.

The total time of pickling - 2 days. Get ready the fish, dry it with a towel, it is possible to clean off the spices. Cut with a sharp knife and serve. I salt the fish for the future. Prepared salmon cut into pieces 150 grams, wrapped in plastic wrap and freeze. For our family this time, at Breakfast to sandwiches. To defrost the fish to shift it overnight in the refrigerator. By morning it is ready for use.