Cut the salmon fillet on a bias into thin slices. In a small non-reactive bowl, combine the salt and sugar. Toss the salmon slices in the bowl, cover, and cure in the refrigerator for 12 to 24 hours.

Remove from the refrigerator and rinse the salmon slices well under running water. Place them in a mason jar and layer with the remaining ingredients, finishing it with the oil until fully covered.

Seal the jar and store in the refrigerator for at least a day before serving to let the flavors infuse. The olive oil will become opaque, so let it come to room temperature before serving. Save the oil once the salmon is consumed and use it for a salad dressing!