Crush the juniper berries in a pestle and mortar, they should be fragrant the more you crush them, though ensure they are cold after being toasted prior to crushing.
Add the salt & sugar together, then the crushed berries and the zest, mix together so that all ingredients are well incorporated.
In a container large enough to hold the salmon fillet, first lay down a sheet of baking paper, sprinkle some of the cure mixture over the base. Place the salmon fillet, skin side on top of this, than cover with the remaining cure ensuring all surface area of the fillet has been covered.
Place another sheet of baking paper on top, cover and refrigerate for 18 hours.
Remove the fillet, wash off the cure, then dry with paper towel, and allow to air dry for a few hours, covered only by baking paper.
When ready to serve, slice, and enjoy.
NOTE: In the image here we have served the cured salmon on a bed of pickled fennel, with apple pearls and an apple sorbet, encased in mycryo.