Use a sharp knife to poke small slits on the skin side of salmon.
Brush or spread the mustard onto the flesh of the salmon.
Mix the salt and sugar together and coat all sides of the salmon filet.
Place the salmon on a large piece of plastic wrap and place in a shallow dish, skin side down.
Cover the salmon with chopped dill then drizzle with the whiskey.
Tightly wrap the fish in the plastic wrap then place a smaller dish on the fish and place a weight on top, (Can of food works great)
Refrigerate 1 to 3 days, turning the filet over once a day. The longer the cure, the firmer the fish will be.
Scrape the dill and mustard from the salmon with the back of your knife, then slice.
Serve sliced very thinly on rye bread with mustard-dill sauce, garnish with fresh dill.