1/3 cup (75 mL) granulated sugar
1/4 cup (60 mL) kosher salt or pickling salt
1 tsp (5 mL) peppercorns, crushed
1 tsp (5 mL) coriander seeds, coarsely ground
1 shallot, finely diced
3 tbsp (45 mL) chopped fresh tarragon
2 lb (907 g) centre-cut salmon fillet, (skin on)
2 tbsp (30 mL) gin

In bowl, combine sugar, salt, peppercorns and coriander seeds; mix in shallot and tarragon. Place one-third on centre of sheet of plastic wrap; place salmon, skin side down, on mix. Spread remaining mix all over flesh side of salmon; drizzle with gin. Wrap in plastic wrap.

Transfer to small baking sheet. Place small cutting board on salmon; weigh down with two or three 28-oz (796 mL) cans. Refrigerate for 5 days, turning daily.

Unwrap fish. Using paper towel, brush off most of the mix. Thinly slice on 45-degree angle.