Trying to use up a whole side of salmon. Belly was smoked and most of the side portioned for meals. The tail section was coated in a salt, sugar mix with crushed corriander and stashed in the fridge in a covered container. The cure turned into a syrupy liquid after a few hours and the fish was flipped after several hours and left overnight.
The filet was cured nicely and made good gravlax the next morning
