Cut salmon in half, feel for any bones and remove with tweezers. Pat dry. Combine salt, brown sugar, caraway and white pepper in a small bowl. Spread half the dill in a 7-by-11-inch baking dish. Sprinkle 1 1/2 teaspoons of the salt mixture on the salmon skin. Rub the remaining mixture on the flesh side. Place the pieces on top of each other, skin sides facing out, then place in the baking dish on top of dill. Cover with the remaining dill.