It was good piece of wild Alaskan salmon and I made very easy and tasty gravlax with lemon zest.
2 tbsp. kosher salt
1 tbsp. sugar
Zest of 1/2 lemon (for more flavor add orange and lime zest)
1 lb. of Alaskan salmon
In a bowl mix salt, zest, and sugar. Place salmon skin side down on paper towel and cover it with the mixture. Wrap the salmon with pepper towel placing it skin side down in a shallow container. Place in fridge for 24 hours minimum. Wipe off mix, slice thin and serve or freeze whole for up to 6 months.
Update from May 8, 2012:
I made citrus cured salmon with lemon, lime and orange zest.