Combine all the ingredients (except Salmon) in a bowl to create curing liquid.
Place salmon into a small container and pour over the curing liquid, ensuring all of the salmon flesh is coated.
Cover with a piece of greaseproof paper and weigh down with a something heavy i.e. food can or jar. Cover and refrigerate for 12 hours then turn fillet over, re-cover with greaseproof paper and weigh down again so salmon will continue to cure for another 12 hours.
To serve, remove salmon from the curing liquid and slice very thinly and arrange on a serving platter and drizzle with a little of the curing liquid. Serve with toasted rye bread.