Curing salmon and other types of fish is neither hard nor labor-intensive, but you need the patience to wait for a couple of days before you can serve it.
Rinse the fish in cold water. Dry it thoroughly and cut it in half. Mix together the sugar and salt and rub the mixture into the fish.
Spread the juniper berries and gin evenly on top and add a small, fresh sprig of juniper, preferably with the berries on.
Place the other half of the fish on top, with the skin facing up. Place the fish in a plastic bag with a zip-lock or wrap it up well in cling film and then place it on a plate in the fridge. Turn the fish a couple of times each day. It will be ready for serving after two days.