Pat the salmon dry with paper towels and set aside.
In a small bowl stir to combine the salt, sugars, ginger and lime until the mixture resembles wet sand. Lay half of the mixture in the bottom a deep vessel large enough to accommodate the salmon. Flatten to form an even layer.
Brush both sides of the salmon liberally with the sake. Place the salmon on top of the salt mixture and drizzle with any remaining sake. Arrange the Thai basil leaves evenly on the surface of the salmon and cover with the remaining salt mixture.
Scatter the coriander seeds and peppercorns over top and wrap tightly with plastic wrap.
Place an 8 pound weight on top of the salmon. Make sure the weight is evenly distributed across the salmon.
Place the salmon in the fridge and let cure for 48 hours or until firm to the touch. Rinse the salmon and pat dry. Slice very thin and refrigerate until ready to use.