• Inspect the salmon fillets for any pin bones (thin bones). Use tweezers to remove them by pulling them out in the same direction in which they are embedded.
• Rinse the salmon in cold water and pat it dry with paper towels.
• Trim away any thin edges or fat to get a uniform fillet
• Mix the salt, sugar, peppercorns, and fennel seeds in a small bowl.
• Place one piece of salmon in a deep baking dish, skin side down.
• Sprinkle the cure mixture evenly over the salmon.
• Drizzle Vermouth over the top of the salmon.
• Rinse the dill and shake off excess water. Spread it evenly over the salmon.
• Place the second piece of salmon on top, skin side up.
• Cover the dish with plastic wrap.
• Place a smaller dish on top of the wrapped salmon dish and weigh it down with heavy cans or something heavy.
• Refrigerate the salmon for at least 24-48 hours (see notes), turning it over every 12 hours and basting it with any liquid that collects in the dish.
• After the curing period, place the salmon fillets on a cutting board. With a knife, scrape off the excess dill and spices and discard. Thinly slice the gravlax with a sharp knife. Serve immediately or refrigerate until needed.

Optional Mustard Dill Gravlax Sauce

• Mix Dijon mustard, honey, whole-grain mustard, ground mustard, and vinegar using an immersion blender. Alternatively, whisk together in a medium bowl.
• Slowly add the oil to the mustard mixture while bending or whisking until well combined.
• Stir in the dill and salt.