Combine the salt, pepper, and sugar and rub the mixture all over both sides of the salmon, pressing it firmly into the salmon flesh. Splash on the gin or other spirit. Place the dill on the skin side of one of the salmon filets and sandwich the two sides together. If you have remaining dill, cover the sandwiched salmon with it. Then wrap tightly with several layers of plastic wrap
Place the wrapped salmon on a plate then put in the refrigerator. Cover with another plate and something heavy, like some unopened cans or a bottle of maple syrup (what we used).
Check on the fish every 12 or 24 hours. The salt will cause the fish to release liquid so rotate the fish and baste if one side looks very dry. You may need to rewrap with fresh plastic wrap. Make sure to do so tightly.
With the salmon flesh looks opaque, usually by the third day, it is done.
To serve, scrape off any remaining marinate and dill and slice thinly with a very sharp knife on the bias and serve with crackers, on a bagel, with pumpernickel bread, or however you want! Garnish with the sliced lemon wedges.