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Homemade Lox

An easy and delicious recipe for homemade lox, perfect for brunch indulgence or as a delightful treat anytime.
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Prep Time 15 minutes
Cook Time 2 days
Total Time 2 days 15 minutes
Servings: 6 pieces
Course: Breakfast, Brunch
Cuisine: Jewish
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound of fresh salmon fillet skin on
  • 1/4 cup of kosher salt
  • 1/4 cup of sugar
  • 1 tablespoon of black pepper
  • 1 tablespoon of dill fresh or dried

Equipment

  • Refrigerator
  • Large baking dish or glass dish
  • Plastic wrap
  • Sharp knife
  • Mixing bowl

Method
 

  1. Start with a high-quality salmon fillet, ensuring it is fresh and free from any browning.
  2. In a mixing bowl, combine the kosher salt, sugar, black pepper, and dill.
  3. Place the salmon skin-side down in a large dish and generously coat the top with the cure mixture.
  4. Cover the salmon tightly with plastic wrap, pressing it down to keep the cure against the fish.
  5. Place a heavy object on top of the wrapped salmon.
  6. Put the salmon in the refrigerator and let it cure for 48 hours.
  7. After 48 hours, remove the salmon from the fridge and rinse off the cure under cold water.
  8. Pat it dry gently with paper towels.
  9. Using a sharp knife, slice the salmon thinly at an angle.

Notes

Serve on toasted bagels with cream cheese and capers, or add to salads for a savory twist.