Step 1: Remove any remaining pin bones from the salmon using a fillet knife or tweezers, then pat the fillet completely dry with paper towels.

Step 2: In a small bowl, mix kosher salt, granulated sugar, fresh dill (if using), cracked peppercorns (if using), and lemon zest (if using) until evenly combined.

Step 3: Line a shallow dish or baking pan with plastic wrap, letting the edges hang over the sides to simplify cleanup.

Step 4: Place the salmon skin-side down on the plastic wrap and rub half of the cure mixture evenly onto the flesh side.

Step 5: Fold the plastic wrap up over the salmon, flip the fillet so the skin side is up, then unwrap and apply the remaining cure to the skin side.

Step 6: Wrap the fillet completely in plastic wrap and refrigerate in the coldest spot at 38°F (3°C) for 3 to 4 days, undisturbed.

Step 7: (Optional) After 24 hours, you can unwrap briefly to flip the fillet for extra-even curing, then rewrap and continue curing.

Step 8: After 3 to 4 days, remove the salmon from the refrigerator, unwrap, rinse under cold water to remove excess cure, and pat dry.

Step 9: Using a very sharp, thin-bladed knife, slice the lox at a 45° angle against the grain into 1/8-inch-thick pieces and serve immediately or refrigerate up to 1 week.