Nowadays not salmon, no. However, there's a traditional Iceland delicacy that is made by burying a shark in the sand on a beach for about half a year. And then of course the somewhat similar Swedish one that's made by fermenting herrings first in a barrel, then stuffing them in tin cans and waiting until just before the can bursts open on its own. You could try the same with salmon, just don't expect me as a dinner guest.
Nfr
