Cover one block with half of the dill sprigs.

In a small bowl, combine the dry ingredients.

Place the salmon on the dill-covered salt block, skin down.

Coat the flesh of the salmon with the dry ingredient mixture, and cover with the remainder of the dill.

Place a second salt block on top, wrap the whole thing in plastic wrap.

Put in fridge for 1 to 2 days. The thinner the salmon the less time you will need. Wild caught salmon is usually thinner than farm-raised salmon.

Keep in fridge until the salmon becomes resilient but not firm to the touch. The top surface should be dry, the sides moist, and the flesh will be slightly opaque.

When it is ready, unwrap, rinse off the spices, and pat dry. Serve skin side down with my "healthified" bread or crackers. Or maybe some guacamole, olives and cheeses to increase fat ratios!