I do the following for a lightly salted cured salmon:
Mix 2 parts salt to 1 part sugar.
Spread a nice layer over the salmon and put it in the fridge.
After 15-24 hours (depending how salty you like it), rinse and slice. Store in the fridge. Or, you can put it in the freezer and take it out a few hours before you want to eat it. It will taste fresh.
Enjoy!