Homemade Cured Salmon (Lox)

1. Put your ingredients in a small bowl and stir to combine.
2. Place a little less than half your mixture in a small baking dish that can fit your fish.
3. Place your salmon on the mixture skin side up and cover with the rest of the salt mixture.
4. Cover dish with plastic wrap and place in the fridge - where it will stay the next 3 days.
5. Each day all you need to do is flip the fish and put it back, covered, in the fridge. You’ll notice more and more liquid each day, you want it to cure in its oil.
6. On day 3 remove your salmon and gently rinse off the salt.
7. Slice thin and enjoy! Eat on its own, on a bagel, with eggs, on pancakes or with salad - the possibilities are endless!
8. To save, layer on pieces of Saran Wrap, roll up and refrigerate for up to two weeks.