Take one side of salmon and ensure all bones are removed. On the scale side of the fish, cut away chunks of the skin.
Mix the sugar, salt, pepper, coriander and all the zest, spread this evenly over the whole salmon. Wrap in cling film and place in the fridge for 24 hours.
Once it’s had 24 hours take it out scrape and rinse off the marinade, dry with some kitchen towel and place on a chopping board.
Spread the mustard evenly on the salmon, chop the dill and press this onto the salmon.
Leave this in the fridge for an hour or until you are ready to carve.
Recipe courtesy of Kieren Steinborn-Busse