Crush the peppercorns in a mortar or a big knive on a chopping board, chop the dill (leave a little for the sauce) and mix everything in a bowl with the salt and sugar. Rinse the salmon under running water, pat dry, pull out any remaining bones and cut the fillet into two equal halves. You can also use two fillets of approximately the same size.
Line the baking dish with a large piece of cling film. Place one half of the salmon on top, skin side down. Now spread all the seasoning mixture generously on the top side of the salmon and rub it in lightly. The thicker middle piece needs more seasoning than the tail ends, which are marinated more quickly.
Place the other half of the salmon on top, skin side up.Then wrap the salmon airtight and tightly in cling film, place it in the fridge and weigh it down from above with a wooden board and tin cans or weight.
After about 24 hours, remove the salmon from the fridge and turn it over so that it is evenly covered with the pickle. You can pour off any liquid that has leaked. Put the salmon in the fridge for another 24 hours to cure. ONe day later your Gravlax is ready to impress.
Remove the cling film, wash off the spice mixture completely under cold running water or remove part of it and leave a little on top.
The honey-mustard-dill sauce:
For the sauce, mix the honey with the mustard and the balsamic vinegar. You can also use white wine vinegar or lemon juice. Whisk everything well until it is mixed.Now add the oil and stir or shake in the sealed jar until everything is well mixed. This can take 1 to 2 minutes. Add the finely chopped dill.
To serve, place the fish on its skin side on the glass board and cut thin slices in portions, starting from the tail side, with an angled knife blade. Serve with the honey mustard sauce.