Poor/ Lazy Man's:
Technically more of a Gravi lox (sp?)
I think it was equal parts sugar and salt (like a cup or two of each) with enough peppar to taste. Take that "rub" and cover flesh side of two salmon fillets liberally. Then layer a bunch of dill on one of the fillets and stack teh second fillet on top. Its should be skin flesh sugar salt dill sugar salt flesh skin. Wrap loosely in plastic and put it in a baking dish. Then put another dish on top and apply weight. I use pineapple juice cans cause i love mixing them with Mount Gay afterwards... Put this whole apparatus in the fridge for a day. Next day basically flip the salmon packet over and drain off excess fluid that has emerged. Continue rotating for around 4 days, you're basically pressing and drawing the water out while curing it with the salt. Check it in 4 days, it should be firm to the touch. Slice thin and eat on crackers, bagels, whatever. Good stuff!
Well, I'm on the Downeaster Alexa, and I'm cruisin' through Block Island Sound.
I have chartered a course for the Vineyard, but tonight I am Nantucket bound.
-Billy Joel "Downeaster Alexa"