Tasmanian salmon swim in very deep and cold water off the coast of Australia . The cold and deep waters produce salmon with very high levels of essential" Omega-3 fatty acids "essential" that can not be produced naturally by the body. Omega-3's need to be obtained through our food making Tasmanian salmon is one of the best natural sources of Omega-3's. —Chef Tom Minchella
Mix the above ingredients together except the lemons. Spread the cheesecloth over a baking dish overlapping the sides. Place the salmon on the cheesecloth skin side down and spread the dill mixture evenly over the top. Layer the lemon slices over the dill mixture and wrap with the cheesecloth. Set a small cutting board on top and then a weight. Place in the refrigerator overnight. Cure for three days turning every 12 hours.
Remove all the salt mixture and wipe with a damp cloth. Keeping the skin on will aid in slicing the salmon. Start slicing from the small end first and see if you can get it so thin you can read a newspaper through it.