Toast all the spices in a pan over low heat for a few minutes, stirring constantly. Allow them to cool, then crush these toasted spices. Mix them in a bowl with the coarse salt, brown sugar, and dill until you get a mixture with a nice consistency.

Line a shallow dish with plastic wrap. Pour half of the spice mixture into it. Place the salmon fillet on top. Cover the salmon fillet with the remaining spice mixture. The fish should be evenly coated with the salt.

Fold the plastic wrap over the spice mixture and salmon with your hands. Refrigerate and let it marinate for 10 to 12 hours.

After the marinating time, unwrap the salmon fillet and rinse it gently with cold water to remove the salt and spices stuck to the fish. Pat the salmon fillet dry with a clean towel before cutting it. When serving, slice the salmon into 0.5 cm thick slices or thinner.