Mix the salt, sugar, caraway seeds and peppercorns in a bowl large enough to fit your salmon fillet. Bury the fish in the mixture. Cover the bowl with plastic wrap and place in the fridge.
urn the salmon twice a day for 4 days. Rinse off the salt and sugar mixture. Dry thoroughly. Keep in the fridge, wrapped tightly in plastic, until needed.
See what other Food52ers are saying.