Dave in AZ
Sausage standard for me is 1.75-2%. Salmon can be treated the same way but would probably go with 1.25-1.75% (tops.) Aromatics are variables up to the chef.

Cured meats, pork / dry cured to hang in controlled environment I use 2.75-3% salt until 30% weight loss. More salt if sugar is involved in the formula.

These numbers I’ll swear by. Hope it helps.