Rinse salmon and pat dry. ** See important notes below.
Dry salmon well by blotting with paper towel.
Mix salt and sugar.
Cut plastic wrap large enough to wrap entire piece of salmon.
Place plastic wrap in large container, big enough to hold salmon filet.
Spread salt mixture all on top of salmon.
Wrap with plastic.
Wrap with aluminum foil.
Place a heavy weight on top of salmon.
Store in refrigerator 2 days.
Rinse salmon very well and pat dry.
Slice salmon very thin, with filet knife, along the top of the fish with knife parallel to board.
See notes for storage tips.
** Store in refrigerator for up to a week. For longer storage, store in plastic bags in freezer, for up to 4 months.See this article from the US FDA for important notes on eating raw or undercooked fish. Use only frozen salmon fillets and thaw them at home. Do not use prethawed salmon from your grocer.Lox can be made with fresh caught salmon, as well. Use only Atlantic, sockeye, King or Cohoe salmon.Don't throw away the salmon skin. Dehydrate it for your dogs! It is very good for them.