Check the salmon to make sure there are no bones – if so, just pull them out.
Place a large piece of plastic wrap (at least twice the size of the salmon fillet) on a work surface and place the salmon skin side down on it.
Combine the sugar, salt, dill, and pepper and pack the mixture on top of the salmon flesh, making sure to cover completely. Wrap tightly in plastic wrap, place on a rimmed baking sheet and refrigerate for 24 – 48 hours.
Unwrap the salmon, rinse off any sugar/salt mixture left and pat dry well. Using a thin, sharp knife, cut thin slices on the diagonal and serve or keep refrigerated until serving time. Will keep for a couple days. Freeze any gravlax not using in plastic wrap for later, if desired.