Homemade Lox Recipe
User Reviews
5
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Prep Time
30 mins
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Additional Time
4 d
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Total Time
4 hrs 30 mins
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Servings
8 servings
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Calories
424 kcal
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Course
Main Course, Appetizer
Homemade Lox Recipe
Description
The Homemade Lox Recipe presents a careful curing process using belly-cut salmon fillets that develop a savory balance from granulated sugar, kosher salt, coarsely ground peppercorns, liquid smoke, fresh dill, and a touch of chili pepper flakes. The curing involves layering two salmon fillets with the seasoning mix in between, tightly wrapped, then weighted for several days to extract moisture and infuse flavors, producing a tender, flavorful texture without cooking the fish. This gentle method enhances the salmon’s natural oils with aromatic herbal and smoky notes.
By turning the fish regularly and discarding excess liquid, the cure remains effective and consistent, ensuring even flavor penetration and texture transformation. The final product is not only flavorful but delicately firm and silky, suitable for thin slicing.
This cured lox can be served thinly sliced on bagels with cream cheese, as part of a charcuterie platter, or added to brunch plates. The method is precise and requires some patience, but it yields a refined cured salmon with complex layers of flavor stemming from the chosen spices and herbs.
Ingredients
- 4 pounds salmon choose the thick belly cut, fillet
- 1 cup granulated sugar
- 1 cup kosher salt or sea salt
- 2 tablespoons peppercorns coarsely ground, multi-color
- 1 teaspoon liquid smoke
- 2 cups dill finely chopped, fresh
- 1/2 teaspoon chili pepper flakes
Instructions
- Cut the salmon fillet in half into two halves.
Prep the salt mix:
- In a medium bowl, mix the sugar, salt, peppercorns, liquid smoke, fresh dill, and chili pepper flakes.
Cure the fish:
- Prepare a sheet of plastic wrap and place one half of the salmon, skin side down. Top the flesh with the salt mix.
- Place the second fillet flesh side down on top to create a "sandwich."
- Wrap thee pieces tightly in plastic wrap.
- Transfer the "salmon sandwich" into a shallow baking dish, and place a baking tray on top of it. Add a heavy object on top, like canned beans, and wrap everything in plastic wrap to avoid passing on fish smell into the fridge.
- Refrigerate and leave it to cure for 3 to 4 days, make sure to set a reminder to turn the salmon twice a day or at least once every day. Discard any accumulated liquid, add more salt if the mixture is dissolved, and change the plastic wrap.
Serve:
- When ready to serve, remove the wrap, discard any liquid, and wipe away most of the salt mixture, leaving a little on the edges for garnish.
- Slice as desired and serve with bagels, or as a main course.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 26g | 9% |
| Protein | 45g | 90% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 125mg | 42% |
| Sodium | 14255mg | 594% |
| Potassium | 1201mg | 26% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 998IU | 20% |
| Vitamin C | 10mg | 11% |
| Calcium | 61mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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