Combine salt, sugar, lemon rind, and pepper in a bowl.

Spread one-third of the salt mixture into the bottom of an 8x8 inch baking dish.

Place one piece of salmon, skin side down, on top of the salt mixture.

Sprinkle another third of the salt mixture over the salmon.

Add fresh dill on top of the salt mixture and salmon.

Place the second piece of salmon, skin side up, on top of the dill.

Spread the remaining salt mixture over the top of the salmon.

Cover the baking dish with plastic wrap.

Place a heavy object (e.g., a filled kettle) on top of the salmon to weigh it down.

Refrigerate the salmon for 24 hours.

Remove the heavy object from the salmon.

Uncover the salmon and carefully flip the salmon stack over.

Cover the salmon with plastic wrap again.

Replace the heavy object on top of the salmon.

Refrigerate the salmon for another 24 hours.

Remove the heavy object from the salmon.

Uncover the salmon and carefully flip the salmon stack over again.

Cover the salmon with plastic wrap.

Place the heavy object on top of the salmon once more.

Refrigerate the salmon for a final 12 hours.

Scrape off all the seasonings and discard the accumulated liquid.

Rinse the salmon thoroughly.

Cut the salmon into very thin (1/8-inch-thick) slices.

Discard the skin before serving.