Citrus & Herb Cured Salmon

1 cup kosher salt 
1/2 cup sugar 
1 tablespoon lemon zest  
1 tablespoon lime zest 
1 tablespoon black peppercorns 
1/2 cup chopped parsley
1 (2-3 pound) salmon filet, skin on

Directions
In a small bowl, combine the salt, sugar, lemon and lime zest, peppercorns, and parsly. Set aside. 

Place a piece of plastic wrap (long enough to extend beyond the length of the salmon) on your cutting board. Sprinkle half of the salt mixture on the plastic wrap. Spread evenly with fingers. Place the salmon skin-side up onto the salt mixture. Sprinkle the remaining salt mixture on the skin of the salmon. Coat evenly. Wrap tightly in plastic wrap and place in a baking dish. Refrigerate at least 8 hours, up to 24 hours or more. 

Unwrap the salmon and rinse under cold water to remove the salt. Pat dry with a paper towel. Slice thinly and serve. Cook with soul. Eat with pleasure.