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Blot the fillet with a paper towel to dry.
Put the fish in a container and sprinkle with sea salt and sugar.
Cover the container with a lid or film and leave at room temperature for 4-5 hours.
Wash the fish in cold water to remove excess salt.
Blot with a clean paper towel and place in a clean container or wrap in film.
Refrigerate for a day or night to allow salt to evenly distribute.
After at least 8 hours in the refrigerator, the salmon is ready to eat.