This will need to cure for 1 to 3 days depending on the thickness of the salmon. These times and measurements should work for 6 to 10 ounces of salmon. But if you want to do something larger, then you may have to do some research for techniques that work better when doing a thicker piece of fish.
Feel free to cure fish with fresh dill springs on top and/or substitute cayenne with black pepper if desired.
I think a brick works great for a press, but anything that weighs a few pounds would be fine, as long as it's large, and flat enough to distribute the weight evenly. A book with a few cans of soup on it would do the trick.
Nutrition data for this recipe includes the full amount of curing ingredients. The actual amount of curing mixture consumed will vary.