This recipe is a modified version of one from the Mitsitam Cafe Cookbook, using a salt-cooking/curing method from the Pacific North-west:
1/2 lb of raw salmon is one serving of cured salmon for lox/sandwich/in a salad.
For under 1lb salmon: 1.5 cups each of plain, fine-grain kosher salt and sugar
For a 1 lb salmon: 2.5 cups each salt/sugar
For a 2 lb salmon: 3 cups each salt/sugar