Place one filet of salmon face-up on the plastic wrap. Pour half of the salt mixture over the filet, then lay the other filet face-down on top of the first.
Pour the rest of the salt mixture over the filets and pull the plastic wrap up and over the salmon as tightly as you can. If the filets are small enough, place the wrapped filets in a resealable plastic bag. Otherwise, place the fish in a baking pan or baking sheet long enough to accommodate the entire salmon. You don't want the fish to lose any of its brine!
Place the salmon in the refrigerator and weight it with a plate or a brick on top of it. Cure the salmon for 3 days, turning the salmon stack over once a day.
To serve, brush off the salt and spices and slice thinly or dice, according to use.