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1. 1/2 cup kosher salt

2. 1/2 cup Sugar (white)

3. one pound salmon filet (trimmed to roughly same thickness)

4. Remove skin

5. Rinse salmon with water; pat dry with paper towels.

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1. Mix salt and sugar together in a bowl. Lay out a piece of plastic wrap. Pour half of the salt mixture onto the plastic wrap; lay salmon on top. Cover salmon with remaining salt mixture.

2. Fold plastic wrap around salmon until secure; wrap a second layer of plastic wrap around salmon. Transfer to a 9x9-inch baking pan; cover with an 8x8-inch baking pan. Place a heavy object onto the smaller baking pan to weigh salmon down. Cure in the refrigerator until salmon's surface becomes silky, about 48 hours.

3. Combine water and ice in a bowl.  Place salmon into bowl to rinse. Submerge into ice bath for 30 minutes. Repeat rinsing and submerging 2 more times.

4. Dry salmon with paper towels. Cut with a sharp knife staring from the thin edge of the salmon and cutting toward the thick edge.