Rinse the salmon fillet under cold water. Pat dry.
Lay out a large piece of plastic wrap, 2-3 times the size of the salmon. Sprinkle half of the fresh dill over the plastic, covering an area about the size of the salmon fillet. Sprinkle the same area with half of the sea salt and white pepper.
Place the salmon fillet onto the salt covered plastic wrap. Sprinkle the top of the salmon with the other half of the salt, pepper, and dill. Make sure all sides of the salmon are generously covered in salt.
Wrap the plastic wrap tightly around the salmon, then double wrap in a second layer of plastic wrap.
Place salmon into a shallow baking dish, large enough that the salmon can lay flat. Top the salmon with a second, smaller baking dish. Transfer to the fridge and place 2-3 14-oz metal cans onto the top dish, to weigh down the salmon.
Refrigerate for 36 hours; every 12 hours, drain any liquid from the pan and flip the salmon over, without opening the plastic.
After 36 hours, rinse the salmon to remove the surface salt. Pat dry.
Return salmon to the fridge, uncovered, for at least 2 more hours, up to 12 hours or overnight.
To serve, slice thinly across the short end of the lox.