1.   After four days, remove salmon from refrigerator.

2.   Gently remove salmon from the pan and transfer to warmed plates.

3.   Remove the salmon from the salt mixture.

4.   Remove salmon from pan and pour off any oil.

5.   Remove salmon from poaching liquid, reserving liquid.

6.   Remove salmon from the water.

7.   Remove the salmon from the pan with a slotted spatula, flip over and place on a baking pan.

8.   Remove salmon from marinade.

9.   When just cool, remove the salmon from the cooking liquor and drain on the poaching rack.