03Cover, and refrigerate salmon for 2 to 3 days.04Scrape marinade from fish, and discard. Dry fish with paper towels.05In a saucepan, combine molasses, cayenne and bay leaves. Bring to a boil, and simmer for one minute. Allow molasses mixture to cool slightly. Using a brush, paint fish on both sides with the mixture.06Sprinkle paprika, coriander, 2 tablespoons of the ground black pepper and the cracked pepper on both sides of fish. Refrigerate salmon overnight.07Cut salmon widthwise on a bias into thin slices. Serve with mustard oil and rye toast