Toast coriander, fennel, and cumin seeds in a dry skillet over medium heat for 2-3 minutes until fragrant.

Cool the toasted spices and crush them using a mortar and pestle or a spice grinder.

Combine the crushed spices with sugar and salt in a bowl.

Roughly chop the lemongrass stalks and cilantro (including stems).

Mix the chopped lemongrass and cilantro together, either by hand or in a food processor.

Lay the salmon fillets, skin side down, on a cutting board.

Remove any pin bones from the salmon fillets.

Scatter the spice mixture evenly over the salmon fillets.

Spread the lemongrass and cilantro mixture evenly over the spice-covered salmon.

Sandwich the salmon fillets together, skin side out, and tightly wrap them in plastic wrap.

Place the wrapped salmon on a plate and cover it with another plate or a small baking sheet.

Weigh down the salmon package by placing 2-3 cans on top.

Refrigerate the weighted salmon for 2-3 days, flipping it daily.

Unwrap the salmon and rinse it thoroughly under cold running water to remove the spices and herbs.

Dry the rinsed salmon completely with paper towels.

Slice the salmon at a slight angle as thinly as possible.

If preparing ahead, lay the sliced salmon on a parchment-lined pan, cover, and refrigerate until ready to serve.

Serve the sliced salmon on a slice of cucumber or a quartered fingerling potato.

Garnish with micro herbs and serve immediately.