In a small bowl, combine sugar, salt, dill seed and pepper. Pat salmon dry with paper towel and drizzle with vodka.
Rub half of the sugar mixture on one of the salmon pieces and top with half of the dill sprigs. Repeat with remaining salmon, sugar mixture and dill. Place one of the salmon pieces into an 8 inch glass baking dish and top with other piece of salmon, flesh side down. Cover with plastic wrap and weigh it down with a board or plate topped with heavy cans and refrigerate for 24 hours, turning after 12 hours.
Remove the weights and remove plastic. Brush off the dill and seasoning mixture with a brush. Thinly slice salmon and serve with accompaniments.