- 1 1/4 cups kosher salt
- 1/2 cup sugar
- 1/2 cup chopped fennel fronds
- 1/4 cup gin or aquavit
- 1 1 1/2-pound piece skin-on salmon fillet
- 2 medium carrots, peeled, very thinly sliced
- 1 medium fennel bulb, very thinly sliced, plus 1 tablespoon chopped fennel fronds
- 1 lemon, very thinly sliced
- 3 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- Kosher salt
- 1 cup plain Greek yogurt
- Fennel flowers or fennel pollen (optional)
- Mix salt, sugar, fennel fronds, and gin in a medium bowl (mixture should feel like wet sand). Spread half of salt mixture in a shallow baking dish. Place salmon on top and cover with remaining salt mixture.
- Press a sheet of plastic wrap over salmon and place a smaller dish or heavy pan on top (it should be small enough to fit inside the dish so it rests directly on top of salmon). Add a couple of heavy cans to empty baking dish to weigh down salmon. Chill, turning occasionally, until flesh is firm and slightly darkened in color, 1-2 days. Rinse salmon and pat dry.
- Do ahead: Salmon can be cured 1 week ahead. Tightly wrap and chill.
- Toss carrots, fennel bulb, and lemon slices with oil and lemon juice in a large bowl; season with salt and let sit at room temperature until slightly softened, about 30 minutes.
- Thinly slice cured salmon at an angle against the grain.
- Season yogurt with salt, spread on plates, and top with cured salmon, fennel and carrot salad, fennel fronds, and fennel flowers, if using.