Combine salt, sugar and pepper and herbs. Spread one-half of the salt, sugar and herb mixture over the bottom of a glass, plastic or ceramic baking dish. Place the salmon side on top of the mixture. Distribute the remaining mixture evenly over the top of the salmon. Arrange lemon and lime slices over mixture.
After 3 days, pour off the juices and pat the fish gently with paper towels.
Comments: Once cured, the salmon can be refrigerated for a week or two or tightly wrapped and frozen. Use it on salads, benedicts or as a great appetizer with some mustard sauce and crackers. If you have ever purchased "lox-style" or gravlax salmon, you will appreciate how thinly it is sliced before packaging. Commercial processors use a multi-bladed instrument to do the slicing. Don't feel bad if your home version is a little rough around the edges.