In a bowl, add salt, sugar, dill and pink berries. Mix well.
Place a sheet of cling film in a flat bottomed dish. Pour in half of the salt mixture and place the skinless salmon steak on top. Cover with the remaining salt mixture and seal the foil.
Place the salmon in a cool place for 36 to 48 hours. Turn every 12 hours and drain any liquid that may have leaked out.
Remove the plastic wrap and rinse the salmon well in cold water to remove all salt. Wipe with a clean, dry cloth.
You will notice that it is darker and firmer.
It can be stored for 1 to 2 weeks in the refrigerator, covered with a film.
