Homemade Lox Recipe
This Homemade Lox Recipe is a flavorful, savory treat perfect for elevating any brunch or snack with rich, cured salmon and fresh dill.
Equipment
- Sharp Knife
- Mixing Bowl
- Plastic Wrap
- Weight or heavy plate
- Refrigerator
Ingredients
- 4 pounds salmon fillet belly cut
- 1 cup granulated sugar
- 1 cup kosher salt or sea salt
- 2 tablespoons coarsely ground multi-color peppercorns
- 1 teaspoon liquid smoke
- 2 cups fresh dill finely chopped
- 1/2 teaspoon chili pepper flakes optional
Instructions
- In a mixing bowl, combine the granulated sugar, kosher salt, coarsely ground multi-color peppercorns, liquid smoke, chopped dill, and chili pepper flakes if using. Mix well until all ingredients are evenly incorporated.
- Rinse the salmon fillet under cold water and pat it dry with paper towels. Place the salmon skin-side down on a large piece of plastic wrap.
- Spread the curing mixture evenly over the salmon, ensuring that the entire surface is covered. Use your hands to ensure the cure adheres to the fish.
- Wrap the salmon tightly in plastic wrap, pressing it down to ensure the cure is in contact with the fish. Place the wrapped salmon in a shallow dish and put a weight or heavy plate on top.
- Refrigerate the salmon for 48 hours, turning it every 12 hours to ensure even curing.
- After 48 hours, unwrap the salmon and rinse it under cold water to remove excess cure. Pat it dry with paper towels. Use a sharp knife to slice the salmon thinly at an angle, starting from the tail end.
- Serve your homemade lox on bagels with cream cheese, on salads, or simply on its own with a sprinkle of extra dill.
Notes
- Choose a high-quality salmon fillet for the best flavor and texture.
- Adjust the amount of chili flakes or spices to customize the heat level.
- Make sure the salmon is tightly wrapped and weighted to ensure even curing.
- Store sliced lox in an airtight container in the refrigerator for up to one week.
- You can freeze lox for up to three months, wrapped tightly to avoid freezer burn.