As a kid, we used to cure most fish we catch in rivers... Now days I do it with Salmon, so I want wondering if someone else it too.
I get freshest possible salmon fillet, wash it and dry it, Then cover it with 2x salt to sugar ratio and add dill. wrap it on side with paper and put weight on it (other 2 sides should breathe. Stick it in fridge and empty out the liquid at the bottom. After 2 days, I change it to a different container and remove weight and let it sit another 2 days until it cures right through.
Then, I wash it and dry it and slice 1/4th inch. The texture firms up and it's a bit salty with dill flavor and subtle sweetness. It rarely lasts but when it's done, I slice it all together, put in a mason jar and cover it with oil.
I use it instead of smoked salmon and it ends up 1/2 the price and much more flavor.
It's crude but simple and seems to work very well.