In a small bowl, mix sugar and salt together and set aside.

Line a baking sheet with parchment paper.  

Place salmon, flesh side up, on a grate on the prepared pan. Scatter herbs over the top. Sprinkle with peppercorns and vodka.

Layer salt and sugar mix, thickly, over the top of the fish.

Refrigerate the entire set-up in the refrigerator for 24 hours.

Drain the liquid on the pan. Scrape off sugar mixture and herbs. Rinse the fish and pat dry.

The fish is now ready to be thinly sliced on a bias, leaving the skin behind, and layered on a gorgeous sandwich, in a salad, or on cracker with a shmear.

To store cured salmon long-term, tightly wrap in foil and freeze for up to 3 months.