Rinse and pat dry the freshest salmon filet (with skin) you can find. Cut in half. (Or if you want A LOT of lox, just get two equally sized filets.) Mix equal parts kosher salt and sugar (try 1/4 cup of each to start) add about 1 tbsp crushed black peppercorns. Spread a very generous amount of the salt/sugar/peppercorn mixture onto one filet. Add very generous amount of fresh dill on top of that and then spread some more salt/sugar/peppercorn mixture over the dill. Lay the second half of the salmon on top (flesh side down) on top of the other. Wrap tightly in plastic wrap. Place in glass baking dish. Place another heavy glass baking dish on top and weigh it down with anything heavy -- I used a full bottle of vegetable oil and a full jar of vinegar. Place in refrigerator for 48 hours, turning over every 12 hours. After the 48 hours are up, remove the plastic wrap and wipe off all of the dill and salt/sugar/peppercorn mixture with a paper towel. Slice very very thin on a bias (make sure you have a very sharp knife). . . VOILA! Serve with crackers (or bagels, or baguette slices), cream cheese, capers, red onion, etc. Wasn't that easy?! And how much money do you save by making it yourself? Lots.