Homemade Lox

Pat salmon dry with paper towels. In a medium bowl, mix together sugar, salt, pepper, juniper, caraway, and lemon zest until well combined. In the middle of a piece of plastic wrap three times the length of the salmon fillet, lay down and arrange half the dill into the size of the fillet. Sprinkle half the sugar mixture evenly across the dill, then place fillet skin-side down. Top with remaining sugar mixture and layer on remaining dill. Wrap salmon up by enclosing the plastic wrap bundle with a letter-fold, tucking in the sides for a total seal, double-wrapping if necessary. Place wrapped salmon on a lipped baking sheet or inside a large baking dish so that it lies flat. Place another sheet or dish on top and weigh down with heavy cans to exert even pressure on the fillet. Place in refrigerator and cure for 36 hours, flipping every 8 to 12 hours and draining any accumulated liquid from pan. After salmon has cured for at least 36 hours, peel back plastic wrap and gently rinse fillet under cold water. Pat dry completely with paper towels, then place on a cooling rack set over a sheet pan and return to fridge. Let sit, uncovered, for 2 hours up to overnight. To serve, use a sharp chef's knife to make thin, diagonal cuts on a bias across the fillet and serve with desired toppings. Store remaining lox in an airtight container in the refrigerator for up to 5 days.