Mix the sugars and salt well. Sprinkle 1/2 of the sugar/salt mixture over the bottom of the baking dish.
Place salmon skin side down on the mixture.
Sprinkle both sides of the salmon with the pernod, then cover with the remaining salt mixture.
Layer the sliced fennel over the top, followed by the fennel seeds and the white peppercorns.
Cover with plastic wrap.
Place a large pan on top of the salmon and weigh it down with canned goods or brick between 4-8 pounds.
Refrigerate salmon for 48 hours. (After 48 hours, the salmon should be firm to the touch. If it stills feels raw and squishy, cover and leave to cure for 24 more hours.)
When salmon is fully cured, discard the spices, rinse the salt and sugar off.
Pat dry. To store, wrap butcher paper.
To serve, slice thinly and serve with a dollop of crème fraîche and a bagel or crackers.