1. In a large bowl, stir together salt, sugar, dill, parsley, garlic, rosemary, pepper, and juniper berries until combined. Spread a thin layer in the bottom of a lidded container large enough to fit the salmon.
2. Place salmon, skin-side down, in container and cover with remaining salt mixture. Cover with lid and refrigerate for 48 hours.
3. When ready to serve, remove salmon from salt mixture, rinse, and pat dry with a paper towel. Splash surface with gin (if using) and slice crosswise into very thin pieces.
Source: Hannaford Fresh Magazine, November - December 2016