That sounds good, think I'll give it a try. Here's one you might like as well.
SALMON LOCKS


CILANTRO SALMON LOCKS

1 large bundle of fresh cilantro
1 large bundle of fresh basil
2/3 cup salt
1 cup white sugar
1 cup freshly ground black pepper
1 large fresh whole Chinook or Atlantic Salmon fillet

Preparation
Chop the cilantro and basil to a fine consistency and place in large mixing bowl. Add sugar, salt and pepper mix thoroughly. Place a 1/2 inch layer of the mixture on the bottom of a Pyrex dish that is large enough to accommodate the entire fillet. Lay the fillet flat on top of the mixture bed and cover the top of the fillet with the remaining mixture. Place a hard wood board (not ply wood or any type of treated wood) on top of the fish with 2 or 3 bricks on top of the board for weight. Place in a cool protected area for 48 hours, draining occasionally to keep from being immersed in liquid.

Serving
Remove fillet from pan and clean off cilantro basil mixture with a paper towel and pat dry. Slice very thin and serve on crackers spread with cream cheese.