Years ago, a sushi chef taught me how he prepares salmon. Ever since then, I always prep my salmon that way. I find it usually comes out better than if I don't. So I thought I would share. First, no matter how I plan to prepare the salmon, I salt cure it. This is for salmon only. I find the flesh is firmer and tastier as well as less fishy. I pack a whole load of salt on both sides of the fish filet and let it sit at room temperature. This is after 45 minutes. You can see the liquid being drawn out. I'll let it sit for about another 45.