good point

this is definitely healthier than a burger and does not have as much sodium and nitrites as store bought lox

you could use skinless

sashimi and sushi grade are your best choice but you can use any good fresh piece of salmon as long as you freeze it 7 days beforehand

I doubt your grocery sells fresh sushi grade salmon, but you can use any good fresh piece of salmon as long as you freeze it for 7 days beforehand

kosher salt of course, you are trying to cure something here, you can also use sea salt

If you used fresh sushi grade salmon you can freeze it, otherwise it will loose its texture and taste if you freeze it

3-5 days, if you used fresh sushi grade salmon you can freeze it, otherwise it will loose its texture and taste if you freeze it. No idea how sous vide would impact this delicious lox

Yes, you don't want it sitting in the liquid, this is a dry loxing method not a wet one

3-5 days, if you used fresh sushi grade salmon you can freeze it, otherwise it will loose its texture and taste if you freeze it