Use to make chef Pierre Schaedelin's Open-Faced Baguette with Cured Salmon and Sauce Tartare.
In a small bowl, mix together salt, 1/2 teaspoon coriander seeds, and pepper. Place salmon fillet in a large baking dish, skin side down, and rub salt mixture all over both sides of salmon. Cover and refrigerate for 24 hours.
Wipe off salt mixture from salmon and rinse under cold water; pat dry and return to a clean baking dish skin-side down. Drizzle salmon with olive oil and vodka, and sprinkle with dill and remaining teaspoon coriander seeds; turn to coat. Cover and refrigerate for 24 hours.
Remove salmon from refrigerator and wipe off excess marinade (reserving dill for baguette garnish). Remove skin and slice salmon into 1/4-inch-thick slices; keep refrigerated until ready to serve.