Cure the Salmon: In a non-reactive dish, combine the lemon zest and juice, lime zest and juice, and orange zest and juice. Add a generous pinch of salt and a grind of black pepper. Place the salmon fillet in the citrus mixture, ensuring it's fully submerged. Cover and refrigerate for at least 2 hours, or up to 4 hours, turning the salmon once halfway through. This will "cook" the salmon using the acidity of the citrus.