This recipe is a combination of CarDog's Salmon and James Peterson's Gravlax recipe...... with a heavier leaning toward the CarDog's.
I don't believe there would be any health concerns if you keep the fish in the fridge during the curing process.
With the salmon set in a sided dish (like a cookie sheet)and skin side down, pack the dry mix on the flesh side of salmon.
Cover with plastic wrap and put another cookie sheet on top of the salmon with a couple weights..... I use 3 bricks. I usually do 2 at a time so I just stack them on top of each other with the 3rd weighted sheet on top.
Stick in the icebox for 24-48 hours
After a day the dish will be full of liquid that released from the salmon so be careful not to spill.... it'll make a real mess.
Rinse the filet quickly under cold water, pat dry and leave out to air dry for about an hour until the surface is nearly dry to the touch.
if you can't find powder, then regular dijon will work, but the powder is better.
Sprinkle the mix evenly over the fish and smoke for 2 - 3 hours around 220 with a fruitwood.
Cool in the fridge overnight. This will help to firm up the flesh and, I think, help to intensify the flavors.
Give it a try..... this is good stuff.... once you make this for folks, you will always get requests for it.