Wash off salmon. Generously salt salmon on both sides and rub in. Wrap tightly in plastic and allow to cure 8 hours (or overnight) in the refrigerator.
Remove from fridge and soak in ice water for one hour, changing water after 30 minutes.
Using a sharp, wet knife, chop salmon into small pieces. (About 1/4 inch)
Mix all ingredients together, massaging the ingredients together by hand to mix thoroughly. Chill in the fridge. Serve cold.
Best if made a day ahead.
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