You can also play with the 1:1 salt to sugar ratio, as long as you maintain a minimum ¼ cup salt per 2 pounds of fish. Daoheung’s gravlax cure starts with 1 cup kosher salt to 1½ cups brown sugar for a 3 to 4 pound whole salmon fillet. In her recipe for beet-cured lox, Daoheung relies on a 4:1 ratio—that’s 1 cup of kosher salt and ¼ cup granulated sugar. She mixes the two together and then sprinkles it over a 2-pound piece of salmon until the fish is totally covered. She’s also infused salmon with Montreal steak seasoning, ras el hanout, and has made versions with ground pu-erh or lapsang souchong tea leaves to give the salmon a smoky taste.