Remove all bones from the salmon. Place about ¾ of the salmon on the skin side in a tin that can be closed if possible. Mix 50 g salt with 50 g white sugar in a bowl. Cover the salmon generously with dill. Then sprinkle the salt over it with a tablespoon. Drizzle with lemon juice and place lemon wedges on top if you like.
Remove the skin from about ¼ of the salmon and place in another sealable tin. Mix 30 g of brown sugar with 30 g of salt. Otherwise, repeat all work steps as described above.
Place both molds in the refrigerator for about 48 hours.
Then cut the first part of the salmon from the skin and briefly wash it off with water. Cut into small pieces with a knife and mix with 1 tablespoon of honey, fresh dill and a little lemon juice in a bowl, then put in the refrigerator for about 1 hour.
Do not wash the 2nd part of the salmon, but cut it directly into 10-15 oblong cuboids. Place on a plate and brush with a little orange juice and honey. Put in the fridge for an hour.