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Combine sugar and salt in bowl.
Place salmon, skin side down, in 13 by 9-inch glass baking dish.
Drizzle with brandy, making sure to cover entire surface.
Rub salmon evenly with sugar-salt mixture, pressing firmly to adhere.
Cover with dill, pressing firmly to adhere.
Cover salmon loosely with plastic wrap, top with square baking dish or pie plate, and weight with several large, heavy cans.
Refrigerate until salmon feels firm, about 3 days, basting salmon with liquid released into dish once a day.
Scrape dill off salmon.
Remove salmon from dish and pat dry with paper towels before slicing.
Gravlax can be wrapped tightly in plastic and refrigerated for up to 1 week; it should be left whole and sliced just before serving.