pick over the salmon and pull any pin bones, scale it if it hasn't been done, and then give it a wash in cold water

mix the sugar and salt together, add the zested lemon peel, and the peppercorns

sprinkle the salt/sugar combo over both salmon fillets

mix the lemon juice with the vodka, pour it over the fillets

sprinkle the dill evenly over both fillets

then turn it over flesh side down on top of the other salmon fillet

wrap the pan in plastic wrap then set another 9X13 pan on top with a couple of big cans to equal about 10 pounds

put in the refrigerator for up to three days, unwrapping and turning salmon twice a day, and securely wrapping, adding the pan and the weight to it

after 48 hours take a small slice and taste it, does it feel cured? Is it firmer and easy to slice? It might be ready to go. I prefer to keep flipping and wrapping for the full 72 hours for the best results

slice it thinly and serve as desired

to freeze lay it flat in Vacuum Sealer Bags, seal, lay flat to freeze

defrost in the refrigerator before slicing