Leave the skin on the Salmon. If your fillet is more than 1 inch thick, it makes ½ to 3/8 inch deep slashes parallel to its flesh, 2 to 3 inches apart and running along the rib.
Cover the fish generously with Vegetable Oil. Sprinkle a copious amount of the mixture of white Sugar and Salt evenly on every fillet. Also, rub a decent amount of your desired spices over the fillet. Be sure to include the spices in the cut surfaces as well.
Moderately sprinkle coarse Black Pepper on the fillet.
Wrap two same-sized fillets (flesh-facing flesh) in a plastic bag or plastic wrap and place them inside a cooler. Cover the fillet and ensure no air enters the refrigerator for about 14 to 20 hours.