In a small non-reactive bowl, combine all the ingredients, except the salmon, and mix well. This is the cure.

Remove the pin bones from the salmon. Rub the cure onto both sides of the salmon, making sure the flesh is completely covered. (You may not use all of the cure mixture.) Wrap the salmon tightly in plastic wrap and store on a tray in the fridge for 6 to 8 hours.

Rinse off the cure, then put the salmon back on the tray and leave it uncovered in the fridge to air-dry overnight.

Slice the salmon thinly, being sure to leave the skin behind. Serve with crackers, bread, cream cheese, capers, red onions, and pickles.