Go Back

Homemade Cured Salmon Lox

This foolproof recipe transforms fresh salmon into silky, restaurant-quality lox using just salt and sugar. The cold-curing process happens entirely in your refrigerator over 3 to 5 days, creating that signature tender, translucent texture without any fancy equipment. Perfect for bagels with cream cheese and capers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 days
Total Time 4 days 15 minutes
Servings: 14 servings
Course: Appetizer, Breakfast, Snack
Cuisine: Jewish American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound salmon fillet skin-on, high-quality wild or farmed
  • 1/4 cup kosher salt
  • 1/4 cup granulated sugar
  • 1 teaspoon black peppercorns optional
  • 1 teaspoon coriander seeds optional
  • 1 tablespoon fresh dill optional

Equipment

  • Sharp slicing knife (8-inch chef's knife)
  • Cutting board
  • Small bowl for mixing salt and sugar
  • Paper towels
  • Shallow baking dish or casserole dish
  • Plastic wrap
  • Measuring spoons and cups
  • Slotted spoon or offset spatula

Method
 

  1. Remove the salmon from the refrigerator and pat it completely dry with paper towels, working on both the skin side and flesh side.
  2. In a small bowl, combine the kosher salt and granulated sugar with a fork or small whisk. If using optional spices, add them now and mix until evenly distributed.
  3. Line a shallow baking dish or casserole with plastic wrap, leaving enough overhang on the sides to wrap around the salmon later.
  4. Sprinkle a thin layer of the salt-sugar mixture onto the plastic wrap, about 1/8 inch thick and roughly the size of your salmon fillet.
  5. Lay the salmon skin-side down onto the cure layer.
  6. Sprinkle the remaining salt-sugar mixture evenly over the flesh side of the salmon, pressing it gently into the meat with your fingers. Make sure every visible inch of flesh is covered.
  7. Fold the plastic wrap over the salmon to create a sealed package, pressing it snugly against the fish. Place the dish in the coldest part of your refrigerator at 35 to 38 degrees Fahrenheit.
  8. After 24 hours, unwrap the salmon and check for liquid pooling in the bottom of the dish.
  9. Carefully flip the salmon skin-side up, re-season the now-exposed flesh with a light sprinkle of the cure mixture if desired, and rewrap tightly in fresh plastic wrap. Return it to the refrigerator.
  10. Continue curing for 3 to 5 days total. Taste a thin slice on day 3 to check; if it's too soft or not salty enough, return it for another day or two.
  11. Once cured, remove the salmon from the dish and rinse it under cool running water, rubbing away any remaining salt-sugar mixture with your fingertips. Pat it dry with fresh paper towels.
  12. Using a sharp, thin-bladed knife held at a 45-degree angle to the cutting board, slice the lox as thin as possible, working from the head end toward the tail. Clean the blade between cuts for cleaner slices.

Notes

Store leftover lox wrapped tightly in parchment paper in an airtight container in the refrigerator for 2 to 3 weeks. Can be frozen for up to 3 months. A thin-bladed slicing knife kept ice-cold cuts through cured salmon like butter; run the blade under cold water before each slice. Buy the highest-quality salmon you can find and ask for a fillet from the thicker center cut.