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Lox Recipe

Homemade lox delivers restaurant-quality results with minimal hands-on work.
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Prep Time 20 minutes
Total Time 1 hour 36 minutes
Servings: 810 servings
Course: Appetizer, Breakfast
Cuisine: Jewish-American, Scandinavian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Cure
  • 1 pound skin-on salmon fillet preferably high-quality wild or sushi-grade
  • 1/4 cup kosher salt the foundation of the cure
  • 1/4 cup sugar balances salt and aids the curing process
  • 1 tablespoon fresh dill finely chopped
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon black pepper freshly ground
  • 1/2 teaspoon pink curing salt optional but recommended

Equipment

  • Sharp filleting knife or sushi knife
  • Shallow baking dish or rimmed sheet pan
  • Paper towels or clean kitchen cloth
  • Plastic wrap or parchment paper
  • Cutting board
  • Small mixing bowl
  • Measuring spoons and cups
  • Slicing knife for serving

Method
 

  1. Start with the absolute freshest salmon you can find, ideally purchased the same day you plan to cure it.
  2. Remove the salmon from the refrigerator and pat it thoroughly dry with paper towels.
  3. Combine the kosher salt, sugar, pink curing salt if using, black pepper, dill, and lemon zest in a small bowl and stir well.
  4. Line a shallow baking dish or rimmed sheet pan with plastic wrap or parchment paper.
  5. Spread half of the cure mixture evenly across the bottom of your lined pan.
  6. Lay the salmon fillet skin-side down onto the cure layer, then pack the remaining cure mixture onto top of the flesh side.
  7. Fold the plastic wrap or parchment paper overhang up and around the salmon.
  8. Place the wrapped package in the coldest part of your refrigerator, for at least 72 hours and up to 120 hours.
  9. After 24 hours, unwrap the salmon and check for liquid pooling around it.
  10. After 72 hours minimum, carefully unwrap the salmon and rinse it under cool running water.
  11. Using a sharp slicing knife held at a 45-degree angle, slice the lox as thin as possible.

Notes

Serve lox on toasted bagels with cream cheese, capers, red onion, and cucumber for the classic New York delicatessen experience.