In a small bowl, mix together salt and sugar.

Spread half of the salt-sugar mixture in a shallow pan. Place the salmon on top, skin side down.

Cover the salmon with the remaining salt-sugar mixture.

Tightly wrap the salmon in plastic wrap, then place it inside a zip-top bag to prevent leaks.

Place a heavy weight (like a pan) on top to press the fish slightly.

Refrigerate for 24–48 hours — the salt and sugar will draw out moisture and cure the salmon.

Remove the salmon from the bag and unwrap it. Rinse off the salt-sugar mixture under cold water.

Pat the salmon dry with paper towels.

Slice thinly and serve as lox.