Pat the salmon completely dry with paper towels.

Zest the lemon and orange. Roughly chop the cilantro. Lightly crush the coriander seeds and black pepper.

In a bowl, combine salt, sugar, citrus zest, coriander, black pepper, and Kashmiri chili.

Lightly coat both salmon portions evenly with the cure mixture.

Place one piece skin side down and scatter half of the cilantro over the flesh.

Place the second piece on top, flesh sides together and skin facing outward, forming a sandwich.

Press gently so the cure and herbs adhere evenly.

Place the salmon sandwich into a snug container or tupperware without the lid.

Lay a piece of cling wrap directly on top of the fish, pressing it gently so it makes full contact.

Place a second container on top so it sits directly over the salmon and applies even pressure.

Add a weight, such as a can, inside the top container to press down firmly.

Refrigerate for 36 to 48 hours, flipping the salmon halfway through.

As it cures, liquid will release into the bottom container. This is normal. When flipping, you can pour off a small amount of excess liquid if needed, then reseat the fish and cling wrap.

Shorter curing will give a softer texture, while a full 48 hours will produce a firmer, more traditional result.

Remove the salmon from the cure and separate the two pieces.

Rinse lightly under cold water to remove excess cure.

Pat completely dry.

Slice thinly on a bias using a sharp knife.

Serve immediately or chill until ready to use.