Run your fingers over the salmon fillet and, if you feel any pin bones, remove them with tweezers.
In a small bowl, mix the salt with the sugar.
Sprinkle the salt and sugar mixture over the flesh side of the salmon fillet, covering the whole surface. Press it gently with the palm of your hand so the mixture adheres well to the fish.
Transfer the fillet to a container, cover tightly, and refrigerate for at least 24 hours.
Before serving, quickly rinse the fillet under running water to remove the excess salt and sugar. Gently pat the fish dry with a clean kitchen towel.
