Stir together first 5 ingredients in a medium bowl. Rub half of mixture (about 1 1/2 cups) on both sides of salmon. Place in a 13- x 9-inch baking dish, skin side down, and cover flesh of salmon with remaining salt mixture. Cover with plastic wrap, and chill 36 hours.
Rinse salmon under cold water. Pat dry, and remove and discard skin. Thinly slice salmon, and serve with Dill-Horseradish Cream and toasted sourdough bread slices.
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