1 whole salmon fillet
2 portion of kosher salt
1 portion of sugar
olive oil, for brushing
Mix together salt and sugar and layer half in a dish.
Place salmon over salt layer.
Cover with the rest of the salt and sugar mix.
Press down with something heavy to ‘weigh’ it down.
Keep in fridge for 1½ -2 days.
Wash off salt mixture, pat dry.
Drizzle with olive oil on both sides.