Hallie: I got the lox recipe from a video of "Sam the Cooking Guy". Watch it if you want to see the technique. I changed his recipe a little because his was too sweet, so here's mine. I use more salt and less sugar, and I skipped the pepper because I could not taste a difference with and without. I have made this with a half recipe and also doubled and it scales up or down just fine. 2 pounds fresh salmon (I use skinless) 1/2 cup plus 1 tablespoon kosher salt 1/4 cup plus 2 tablespoon sugar 1/4 cup chopped fresh dill (amount not crucial, 1 "bunch") Zest of 1 fresh lemon Combine salt, sugar, dill, and zest and mix well. Get a large sheet of plastic wrap twice the length of the salmon. Sprinkle about half the salt mixture on the plastic in roughly the shape of the salmon. Place salmon on top. Put remaining salt mixture on top of the salmon. Wrap tightly. Put on a sheet pan, baking dish or anything with a raised lip to catch the liquid. Top salmon with another sheet pan or dish, and weight it down with with about 3-5 pounds, like cans of tomatoes. Put into the refrigerator and leave 36-48 hours, turning the salmon over once or twice a day. When done, remove wrap and rinse off excess salt mixture, dry well, and slice thin. Enjoy,