I have done this and gotten a pretty good lox imitation:
Take the fillet and lay skin side down. Take other fillet and do the same. Take a mixture of 1part kosher salt, 1part sugar, 1/2 part crushed pepper and cover both fillets. Cover them really well. Then layer lots of dill on one side. Place the other fillet on top of the first flesh sides together. Loosely wrap in plastic wrap. Place in dish, and put some weight on top, about 5 lbs. Put it in the fridge and let it stand for about a week (5-7days). Rotate the fish daily. I slice it thin at the end of the week and use it just like lox from the store. Not quite a smoky flavor, but a damn good texture as well as a wonderfully fresh dill hue.