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Found this recipe from Andrew Zimmern in celebration of Rosh Hashana Ingredient List1 tablespoon cumin seeds2 tablespoons whole white peppercorns1/2 cup kosher salt1/2 cup granulated sugar1/4 cup brown sugar2 cups chopped dill2 cups chopped parsley1 teaspoon crushed red pepper1 tablespoon finely grated lemon zest3 tablespoons aquavitOne 2-pound, center-cut, skin-on wild salmon fillet, pin bones removedBagels and cream cheese, blini or scrambled eggs, for serving It seems easy.......almost too easy. InstructionsTotal Time: 30 min plus 2 to 3 days for curing Servings: 12In a spice grinder, combine the cumin seeds and white peppercorns and pulse until finely ground. Transfer to a medium bowl and add the salt, both sugars, dill, parsley, crushed red pepper, lemon zest and aquavit. Mix well. Place the salmon in a glass or ceramic dish, skin side down. Spread the herb paste evenly over the fillet. Cover the dish tightly with plastic wrap and refrigerate until the fish feels firm and looks cured in the center, 2 to 3 days. The sides of the fillet will have the strongest flavor and driest texture.