Every other year we go salmon fishing in Alaska on the Kenia River. It's the best fishing spot by far for fresh salmon. I've been trying different ways of cooking it, curing it and preserving it.
Here is the recipe for lox. A Swedish recipe.
Chop a large handful of fresh dill (grow in your own garden, the blue swallow tails butterflies love them by the way.)
5 tablespoons of sugar
2 tablespoons of Red Hawaiian Alaea Sea Salt
2 tablespoons of mustard seed
Freshly ground black pepper
1 tablespoon freshly ground horseradish
Mix it up and coat your salmon filet. Leave the skin on.
Wrap it up in plastic wrap and refrigerate for 3-4 days. Check on it everyday and drain any excess water.
Once it is done, shave off some in thin strips and enjoy! I put some on a cucumber with horseradish and spicy mustard sauce. It keeps you tough and may put hair on your chest, so my dad always said.