Instructions

• Remove the salmon from packaging, rinse briefly under cold water, and pat dry with paper towels. Check for and remove any pin bones with tweezers. If the fillet is one large piece, cut it into two equal halves lengthwise so you have two fillets of similar size.
• In a medium bowl combine 1 cup granulated sugar, 1 cup kosher salt (or sea salt), 2 tablespoons coarsely ground multi-color peppercorns, 1 teaspoon liquid smoke, 2 cups finely chopped fresh dill, and 1/2 teaspoon chili pepper flakes. Stir until the mixture is uniform.
• Lay a large sheet of plastic wrap on your work surface. Place one fillet skin-side down on the plastic. Divide the cure mixture evenly and spread half of it in an even layer over the flesh of that fillet.
• Place the second fillet flesh-side down on top of the first so the cure is sandwiched between the two flesh surfaces and the skin sides face outward. Press gently so the cure contacts the flesh.
• Wrap the two fillets tightly together in plastic wrap, squeezing out excess air. Place the wrapped “salmon sandwich” in a shallow baking dish or rimmed tray to catch any liquid.
• Place a smaller tray or plate on top of the wrapped salmon and add a weight (for example, canned goods) to press the fillets. Wrap the entire dish or tray in additional plastic if you wish to contain odors.
• Refrigerate and cure for 3 to 4 days. Turn (flip) the wrapped salmon two times per day (morning and evening) or at least once per day. Each time you turn it, unwrap, pour off and discard any accumulated liquid, redistribute any remaining cure solids onto the flesh if they have collected in the liquid, and rewrap tightly.
• After 3–4 days, unwrap the salmon and discard the curing liquid. Rinse the fillets briefly under cold water if needed to remove excess cure, then pat very dry with paper towels.
• Place the fillets on a clean surface or rack and refrigerate uncovered for 1–2 hours if you want the surface to firm (optional). Slice the lox thinly across the grain with a sharp knife and serve with bagels or as desired. Keep refrigerated.