Wash and pat dry the fillets with a paper towel.
Remove the skin with a sharp knife by making a cut between the skin and the flesh.
Spread fillets on a board or cookie sheet.
Dredge the fish with salt, making sure that all of the fish is fully covered with the salt, including the sides.
Spread the fillets in a flat dish, cover it with a board or lid and place some weight on it. I used my fermentation rock. A canned food item will work, just something that will help release the juices.
Set aside at room temperature for 12-18 hours. Ideally, you would do this in the evening, so the curing process will occur overnight and the temperature will not get too warm.
After salmon cures, remove from dish, rinse in filtered water and pat dry. Cured salmon is ready to be enjoyed!
Store in glass tupperware in your refrigerator.