For this fish the most important is that you find the freshest skin on salmon. I recommend that you buy a half side of salmon filet. If there are any bones left pull them gently so none remain.
In a bowl mix all of the ingredients, other than the Extra Virgin Olive Oil from Spain, arugula and vinaigrette.
In a shallow pan place the salmon skin down, cover the meat with the mixture and refrigerate for 2 to 3 days flipping the salmon every 12 hours and rubbing the mixture all over. When the salmon is cured rinse with cold water, pat dry with a clean towel and little drizzle with Extra Virgin Olive Oil from Spain, with your hands spread the EVOO all over the flesh of the fish (this will allow the salmon to last longer)