Homemade smoked salmon

We put in a bowl the same amount of brown sugar (it can be made with panela) and salt. Add the dill and mix well.

I use 2 salmon loins. Neither too fat nor too thin. They are washed and dried

Dredge the salmon in the previous mixture. Make sure it is well coated on all sides. Including the skin.

Wrap it in cling film and take it to the refrigerator. Put a weight on top of the salmon, I use a carton of milk for each loin.

We let it rest for 24 hours more or less. But from time to time we have to remove the juice that it releases so that it cures better.

After this time, wash the salmon and fillet it.

We put it in a glass tupper and cover it with oil. Covering each fillet well, so that the oil is used as a preservative.

And that's it. To taste