Rinse the salmon and pat it dry with a paper towel, then cut it in half (to use an elementary-school phrase, hamburger style).
Combine the remaining ingredients in a small bowl and then press the rub into the pink parts of the salmon (don't worry about the skin).
Sandwich the two halves of salmon together with the skin facing outside and then wrap tightly with plastic wrap.
Place in a high-sided baking dish and place another baking dish on top. Weight it with cans or jars and place in the fridge. Drain any excess moisture from the bottom dish and flip the fillets over once every day for 4 days.
After 4 days, rinse the rub off the cured salmon with cold water and pat dry with a paper towel.
Serve within 3 days.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/cured-salmon/