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1.
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You can use any size piece of fish, from a small fillet to a whole side.
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Just adjust the seasoning amounts accordingly.
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2.
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Rinse the fish under cold water and pat dry.
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Place in a non-reactive baking dish (glass, ceramic) skin side down.
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3.
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Mix together equal parts salt and sugar, enough to cover the fish in a 1/4-1/2 inch layer.
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4.
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Add pepper to taste.
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5.
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Add flavoring to the salt and sugar mix.
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(The amounts below are for a 2 1/2-pound fillet.
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These are my preferences; you can easily add more of one spice or another if you really enjoy that flavoring.)
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Some tasty spice combinations: zest of 1 lemon, 1 tablespoon crushed fennel seed, and 2 tablespoons dill 1 tablespoon crushed fennel seed or caraway and 2 tablespoons dill zest of 1 lemon and about 1/4 cup fresh herbs such as dill, cilantro, parsley, rosemary, thyme, marjoram (doesnt have to be chopped) 2 to 3 tablespoons five spice powder zest of 1 lime, 1 to 2 teaspoons grated fresh ginger, cilantro or ground coriander
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There is a lot of room for experimentation and creativity.
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6.
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Spread the mixture over the top and sides of the fish.
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7.
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Cover and place in the refrigerator for no less than 24 hours.
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Some suggest to weigh down the salmon; I have never done this and do not find it necessary.
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Also, some recipes call for waiting 3 days before eating; we typically wait 2 days.
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The fish will get firmer the longer it sits and we happen to prefer the firmness after 2 days, especially on leaner types of fish like Coho.
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8.
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Use the sharpest and thinnest blade knife you have.
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Slice very thin pieces and put the knife blade at angle so that it is almost parallel to the counter.
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You will get larger slices this way.
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9.
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Slice and serve on any number things: bagels with cream cheese, canapes, pizza, salad, eggs, potato salad, sandwiches, etc.
