This recipe comes from “The Girl and the Fig” cookbook and it really stood out as something worth doing.
Yield depends on usage
½ cup dried apricots
½ cup Pernod
¼ cup kosher salt
¼ cup sugar
1 teaspoon whole black peppercorns
2 fennel fronds
1 pound wild salmon, skin on
Place the apricots in a bowl with ½ cup hot water and the Pernod and rehydrate for 20 minutes. Purée the apricots in a food processor. Mix the purée with the salt, sugar, pepper, and fennel fronds.
Cut a piece of cheesecloth large enough to cover the salmon. Place the cheesecloth in a large baking dish and lay the salmon skin-side down on the cheesecloth. Cover the salmon evenly with the apricot-salt mixture and wrap it with the cheesecloth. Place another baking pan over the cheesecloth and weigh it down with at least 3 pounds of pressure (you can use water jugs, tomato cans, or even books). Refrigerate for 48 to 72 hours. Remove the weights and unwrap the salmon. Remove the excess salt mixture from the salmon and pat dry.
Slice very thin to serve.