Cure the Salmon
Combine sugar, kosher salt, coriander, and pepper.
Spoon vodka over salmon.
Coat fish with the dry sugar-seasoning mixture. Place dill over fish.
Wrap fish tightly in plastic wrap and place flesh-side down in a deep aluminum pan. Allow to cure in refrigerator for approximately three days, up to one week. (Place heavy objects atop the fish.)
Every 12 hours, you can open the wrapping, drain off the liquid, pat it dry, re-wrap the fish, and place it back in the pan flipped – with the skin side down. Repeat every 12 hours.
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Should I place the weights even when the Fish is skin side down? (Or is only for the first half hour)
It seems like the weight should be placed for the entire time.