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In a bowl, mix the salt, sugar, chopped dill, and black pepper.
Lay a length of plastic wrap on the table that is a few inches longer than the piece of salmon and more than twice as wide.
Place half of the mixture from the bowl on the plastic wrap in the size of the piece of salmon.
Cover the top part of the salmon with the remaining mixture.
Wrap the salmon with the mixture in the plastic wrap and place in a baking pan.
Place another baking pan on top of the fish and put a few canned goods (or something similar) in the top pan to weigh it down.
Place in the refrigerator for 2-3 days, pouring out any liquid from the bottom pan and turning the salmon over approximately every 12 hours or so.
After 2-3 days, remove the salmon and wash well (the more you wash, the less there will be of a taste of the dill).
Slice into very thin slices.