Combine all ingredients except the salmon to make a paste.

Lay the salmon skin-down in a nonreactive pan and cover with the herb paste, patting it on evenly over the entire length of the fish. Wrap the pan with plastic wrap and place on a level shelf in the fridge for 48 hours.

Remove salmon from the pan, discard any liquids that have accumulated, gently wipe the paste from the fish with a damp rag, and discard the paste. Wrap salmon in plastic wrap and refrigerate for 12 hours to “rest."

Unwrap fish and slice on a 45-degree angle in thin slices, then serve with herbed crème fraîche, lemon wedges, and buttered toast.