Place the salmon fillet on a plate and sprinkle the fine sugar, this keeps the salmon soft. Then black pepper evenly.
Pour with a spoon the Valhalla on the surface. Sprinkle the rough sea salt.
When seasoning is ready - cover the fillet with a plastic wrap
Optional: you can put a light weight on top of the fillet (for example another plate or a smaller chopping board).
Let it rest for 1 – 2 days in the refrigerator.
Use a sharp knife to wipe extra spices from the fillet and dry the fillet gently with some paper towel.
Start cutting thin slices from the wider end and plate.