Got one last nice cold weekend, so I took the opportunity to turn the last 3 salmon fillets I got from a coworker into lox. Used the exact same method as last time, with the addition of adding dill to the wet brine and sprinkling it with dill before the vacuum seal. I wasn't sure why one of my pieces of salmon was a lot lighter and softer in color/texture. When I showed the pic to my coworker, he said "oh, looks like you got two sockeyes and a Coho." So that explains it! I'll be curious to see what the Coho is like compared to Sockeye.