Step 1

Toast all spices (peppercorn, coriander, mustard seed, and fennel seed) in a dry skillet over medium heat, consistently tossing until very fragrant, about 4 minutes. Let spices cool then finely grind with a mortar and pestle or with a coffee grinder.

Step 2

Transfer spices to a small bowl and mix in with salt, sugar and lemon zest.

Step 3

Toss beets and ginger in a bowl to combine.

Step 4

Lay salmon, cut skin side off down, on a large sheet of parchment paper set on a large rimmed baking sheet. Have your spice mixture, beet mixture, and plastic wrap near by because things are about to get real messy.

Step 5

Pack spice cure on both sides of fish, pressing to adhere. Then pack the beet mixture on both sides, also pressing to adhere. Fold sides of parchment over salmon, then wrap tightly in plastic. Set another baking sheet on top of salmon and weight down with cans, cast iron skillets, or anything heavy you have on hand. Chill at least 2 days and up to 5.

Step 6

Unwrap salmon and wipe off everything aromitcs and cure that will easily come off (with a the back of a spoon/knife/spatula/your hand but don't rinse! Thinly slice to serve.