Combine the salt, sugar, lemon zest, peppercorns, coriander, and fresh dill in a mixing bowl and toss to combine.

Find a glass or ceramic dish that fits your salmon and pour 1/3 of the cure into the bottom of the dish. Place the salmon on top. Bury the salmon with the remaining cure, ensuring that the dill is arranged both under and on top of the salmon. Cover with plastic wrap and transfer to a refrigerator for at least 2 days, but 3 days is best.

After 2-3 days, remove the salmon from the cure and ridge the excess off the salmon with cold water. Pat very dry with paper towels.

Using a sharp, flexible knife, thinly slice the salmon away from the skin. Serve immediately.