Place the skinless salmon fillet in a glass or ceramic baking dish.

Spread 3/4 cup of coarse salt on top of the salmon.

Refrigerate the salmon for 4 hours.

Turn the fish over and coat with the remaining 3/4 cup of coarse salt.

Refrigerate for another 4 hours.

Rinse the salt off the salmon.

Rub both sides of the salmon with sugar.

Wipe out the baking dish and line it with a large piece of plastic wrap.

Spread half of the thinly sliced red onion, cilantro, and lemon zest in the dish.

Place the salmon on top of the onion mixture.

Cover the salmon with the remaining onion, cilantro, and zest.

Wrap the fish snugly in the plastic wrap.

Refrigerate the fish in the baking dish and let cure for 12 hours.

Pour off any liquid from the dish.

Turn the salmon package over and refrigerate for 12 hours longer.

Unwrap the fish.

Scrape off the onion, cilantro, and lemon zest from the salmon.

Finely chop enough of the onion mixture to yield 1/4 cup.

Discard the rest of the onion mixture.

Cut the salmon into 1/2-inch dice and transfer to a medium bowl.

Add the finely chopped red bell pepper and jalapeno to the bowl.

Toss to combine all ingredients.

Stir in 1/2 cup of finely chopped chives, sour cream, and lemon juice into the tartare.

Season with fine salt and freshly ground pepper to taste.

Sprinkle with the remaining 3 tablespoons of chives.

Serve the salmon tartare with toast points.