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In a bowl, mix together the smoked salt, sugar, vodka, lemon zest, chopped dill, and black pepper to form a curing mixture.
Take the salmon fillet, ensuring the skin is removed and the bloodline is trimmed, and place it on a sheet of cling film.
Spread the curing mixture evenly over the salmon, making sure it is completely covered.
Wrap the salmon tightly in the cling film and refrigerate it for 24 hours.
After 24 hours, remove the salmon from the cling film and rinse off the curing mixture.
Gently pat the salmon dry with paper towels.
You can either let the salmon dry further in the refrigerator or slice it and serve it right away.