Blend all dry ingredients for 30 seconds
Lay out sheets of cling film onto the kitchen bench wide enough to warp the salmon fillet in.
Place the salmon fillet skin side down on to the cling film.
Sprinkle the sugar cure over the fillet. Concentrate more of the cure on the thicker part of the fillet. This will stop over curing the thin tail end.
Finally drizzle the gin over and wrap up tightly.
Place onto a tray and refrigerate. For best results turn the fillet every 8 hrs
48 hrs later you will have a perfectly cured salmon fillet ready to eat.