Here is a recipe for Grav Lox that the more adventuresome might enjoy trying.

I use the belly section from a fresh, pole -caught king or coho (sockeye would probably be delicious?). I always bleed the fish immediately upon landing it and clean it as soon possible. Always keep it well chilled but never in water.

Recipe: Cured salmon
Total time: 15 minutes, plus 48 hours chilling

Servings: 12 to 16

Fresh dill weed

1/2-cup coarse non-iodized salt

2-3 tablespoons sugar

A lil oil

Liquid smoke (to taste)

2 (3-pound) salmon filets with skin

2-quart water mixed with 6 tablespoons non-iodized salt

Lemon wedges and dill sprigs for serving

1. Combine the salt, sugar, oil and liquid smoke. Rub each filet with the salt-sugar mixture. Lay the first filet in a flat shallow container skin-side down on a bed of fresh dill. Cover with more fresh dill and place second filet skin side up over first filet. Cover with fresh dill. Cover with plastic wrap and place a plate or piece of plywood etc. roughly the size of the filets (yet smaller in dia than the dish) on top. Weigh down with something heavy, the heavier the better (a gallon or two of milk, some canned goods, a brick, a rock; etc.). Refrigerate 24 hours, turning three or four times.

2. Bring the salted water to a boil; stir to make sure the salt is dissolved. Cool. Pour over the salmon (the liquid should cover the fish), cover and refrigerate for 24 hours.

3. Remove the salmon from the liquid and pat dry. Use a very thin, sharp knife to slice the salmon thinly (like so you could read a newspaper thru em) on the diagonal. Serve with lemon wedges.

Variation: Skip step two and in step one refrigerate for 72 hours, turning the filets two or three times a day.

The oil and the liquid smoke can be left out and, if including step two, you can eliminate the weighing down part. (don't really know why we started usin the oil, but the added taste from the liquid smoke is most excellent)

This is delicious on a toasted bagel with cream cheese and a slice of onion or mixed in with scrambled eggs or just by itself!

Each of 16 servings: 198 calories; 650 mg. sodium; 76 mg. cholesterol; 9 grams fat; 1 gram saturated fat; 1 gram carbohydrate; 27 grams protein; 0 fiber.

Enjoy

Sincerely,
Roger

That sounds good, think I'll give it a try. Here's one you might like as well.
SALMON LOCKS


CILANTRO SALMON LOCKS

1 large bundle of fresh cilantro
1 large bundle of fresh basil
2/3 cup salt
1 cup white sugar
1 cup freshly ground black pepper
1 large fresh whole Chinook or Atlantic Salmon fillet

Preparation
Chop the cilantro and basil to a fine consistency and place in large mixing bowl. Add sugar, salt and pepper mix thoroughly. Place a 1/2 inch layer of the mixture on the bottom of a Pyrex dish that is large enough to accommodate the entire fillet. Lay the fillet flat on top of the mixture bed and cover the top of the fillet with the remaining mixture. Place a hard wood board (not ply wood or any type of treated wood) on top of the fish with 2 or 3 bricks on top of the board for weight. Place in a cool protected area for 48 hours, draining occasionally to keep from being immersed in liquid.

Serving
Remove fillet from pan and clean off cilantro basil mixture with a paper towel and pat dry. Slice very thin and serve on crackers spread with cream cheese.