Pink salt is worth adding to recipes like corned beef and bacon simply for the fact it helps keep the meat pinkish/reddish and not drab gray.
Salmon is super simple; 2 to 1 ratio of kosher salt to sugar plus whatever herbs, spices, etc you prefer. At work we do citrus (zest and juice of 2 each lemon, lime and orange for 1 side of salmon) and coriander. But whatever will work: dill, garlic, pepper, etc. Make enough cure to completely surround your piece of skinned salmon. A container slightly larger than the fish is best so you don't need too much cure to keep the salmon covered in cure at all time. A large ziploc also works. Leave it like that for 24-48 hours, depending on how thick your salmon is and how "rare" you like it. Rinse, pat dry, slice thin, enjoy.