Man, that looks great!! I love good lox. So does my wife.
I have been using the Alton Brown dry brine method. He used a mixture of Kosher salt, brown sugar, regular sugar and pepper. He kept the mixture covered salmon (or steelhead, I've done both) in the refrigerator for 24 hours, turning once. It's amazing how much liquid comes out of the filets. I may have to try a different dry brine method.
Art