In a small bowl combine the sugar, salt, and dill. Stir well to mix.
Rinse salmon and pat dry. Run your hand over the salmon and remove any pin bones with a tweezer or pliers. If using aquavit drizzle over the flesh side of your salmon.
On a clean surface slightly overlap 2 pieces of cling wrap about twice the size of your salmon and spread a little less than half of the salt mixture roughly the size of your salmon on top.
Lay your salmon skin side down on the spread out salt. Top with the remaining salt mixture.
Wrap the salmon tightly with the cling wrap and place into a sheet pan or baking dish. Top with something flat like another sheet pan and add some weight such as a few cans or bricks.
Place in the refrigerator for 12 hours. After which turn the salmon over and reapply weights. Refrigerate for another 12 hours.
After this 24 hour period your salmon will be cured. However if you prefer a firmer texture flip, reapply weights, and refrigerate for another 12 hours.
Once you have reached your desired cure, rinse off the salt mixture and pat dry. If time allows, return to fridge uncovered and allow to rest for up to 12 hours. Doing so will let the salt distribute more evenly and dry the salmon further.
Slice on an angle as thinly as you can taking care to not cut through the skin.