Homemade Lox: A Traditional Cured Salmon Recipe

Ingredients

1 large fresh salmon fillet (3-4 pounds)
4 cups coarse sea salt
2 cups white sugar
2 Tablespoons of black pepper
A bunch of fresh dill
2 tablespoons of vodka (optional)

Steps and instructions

Remove any pin bones from the salmon fillet.
In a bowl, mix together the coarse sea salt, white sugar, and black pepper.
Place about a third of the salt mixture on the bottom of a deep dish that can hold the salmon fillet.
Place the salmon fillet skin-side-down on the salt mixture in the dish.
Cover the top of the salmon with the fresh dill.
Pour the rest of the salt mixture over the dill, covering the salmon completely.
If using, drizzle the vodka over the salt mixture.
Cover the dish with plastic wrap and place in the refrigerator.
Let the salmon cure for 48 hours, turning the fillet over after the first 24 hours.
After 48 hours, take out the salmon, brush off the salt mixture, and rinse under cold water. Pat dry with paper towels.
Thinly slice the salmon at a diagonal, cutting towards the skin but not through it. Serve as desired.

Tools for making

Bowl - For mixing the salt mixture.
Deep dish - To hold the salmon fillet during the curing process.
Plastic wrap - To cover the dish and seal in the flavors.
Paper towels - To pat dry the salmon after rinsing.
Knife - For slicing the cured salmon into thin pieces.

Recipe variations

Use a different type of fish, such as trout or Arctic char, instead of salmon.
Experiment with different flavors by adding herbs or spices to the salt mixture, such as crushed coriander seeds, fennel seeds, or smoked paprika.
Add a touch of citrus by including lemon or orange zest in the salt mixture.
Try a different type of sweetener, like brown sugar, maple syrup, or honey, instead of white sugar.
Create a crust using crushed pistachios, almonds, or sesame seeds in addition to the salt mixture.
Infuse the vodka with herbs or spices before drizzling it over the salt mixture.
For a vegetarian or vegan option, replace the fish with thinly sliced beets or carrots and follow the same curing process.
Experiment with different curing times, ranging from 24 hours to up to 72 hours, to achieve different levels of flavor and texture.

Recipe overview

Lox is a traditional dish often associated with Jewish cuisine and popular in bagel shops around the world. It is a simple, yet sophisticated dish of cured salmon that requires only a few ingredients but a fair amount of patience. Our lox recipe uses a blend of coarse sea salt, white sugar, black pepper, and fresh dill to infuse the salmon fillet with flavor. An optional splash of vodka adds a unique twist. The process is straightforward but requires about 48 hours for the curing to take place. The result is a beautifully cured salmon that can be thinly sliced and served on bagels, with cream cheese, or in a variety of other dishes. This lox recipe is an excellent choice for those who appreciate homemade delicacies and are willing to invest a bit of time to enjoy an exceptional outcome. With each slice of this lox, you'll enjoy a harmonious blend of flavors that are well worth the wait.

Common questions

How long does it take to cure the salmon? The salmon should be cured for 48 hours in the refrigerator.
Can I use any type of salmon? You can use any type of fresh salmon fillet for this recipe.
Do I need to remove the pin bones? Yes, it is recommended to remove any pin bones from the salmon fillet before curing.
Can I skip the vodka? Yes, the vodka is optional and can be omitted from the recipe if desired.
What should I do with the leftovers? Leftover lox can be stored in an airtight container in the refrigerator for up to 3 days.
Can I freeze the cured salmon? Yes, you can freeze the cured salmon for longer storage. Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container.

Serving dishes and utensils

Cutting board - A sturdy cutting board will provide a stable surface for slicing the cured salmon.
Sharp knife - A sharp knife will make it easier to slice the salmon thinly and neatly.
Paper towels - Paper towels are useful for patting the salmon dry after rinsing off the salt mixture.
Plastic wrap - Plastic wrap is needed to cover the dish while the salmon is curing in the refrigerator.
Deep dish or container - A deep dish or container is necessary to hold the salmon fillet and the salt mixture during the curing process.

Origin stories

Lox, a staple of Jewish cuisine, has an interesting journey that spans continents and centuries. It finds its roots in Eastern Europe, where, due to a lack of refrigeration, preserving food was a necessity. The term ‘lox’ itself comes from the Yiddish word for salmon, ‘laks’. Originally, the fish was heavily salted to extend its shelf life. It was the arrival of immigrants in America in the late 19th and early 20th centuries that introduced this delicacy on a broader scale. In fact, the now beloved combination of lox, bagels, and cream cheese originated in New York City as part of the fusion of cuisines from different immigrant communities. Today, lox is enjoyed worldwide, not just as a breakfast food, but as a versatile ingredient that can add a touch of elegance to a variety of dishes.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.