De-bone Salmon fillet.

Mix 1 part Sugar with 1 part Salt in a bowel. Pack the mixture thoroughly all around the Salmon and wrap the fish in several layers of saran wrap. While wrapping be sure not to wrap one end of the package shut.

Weight, angle, and place in the fridge.

After 24 hours drain the collected liquid. If there's still ample Salt and Sugar replace weight, angle, and put back in the fridge for another 24 hours. If it looks like all your Salt and Sugar has turned into a runny mess. Repack.

After 48 hour cure time. Unwrap and rinse off the fish.

Take the skin off.

Slice starting on the thin side working towards the thick side.

Enjoy.