Can I make baccala (Italian salted cod) at home relatively easily?
Yes, you can.  Instructions from the book The Cuisines of Spain:

Get several cod filets, preferably skin-on
Cover the bottom of a large non-reactive pan or dish with coarse salt (such as kosher salt)
Put the filets side-by-side on the salt.
Cover them with coarse salt.  They should be completely covered, with no fish showing.
Place the pan, uncovered, in the refrigerator for 48 hours.
Every 12 hours, pour off any accumulated liquids.  This will wash away some of the salt, so add salt as needed to re-cover the fish.
Lift the fish out of the salt and wipe it down with damp towels to remove the outer salt.
Use or freeze within a couple of weeks.