How to Make Homemade Lox Recipe: Easy Cured Salmon Recipe

Homemade Lox Recipe: Easy Cured Salmon

When you make lox at home, you get tender, smoky slices of cured salmon that elevate any brunch spread.

Ingredients for Homemade Lox

• 1 pound salmon fillet, bones removed
• 1/4 cup kosher salt
• 1/4 cup granulated sugar
• 1 teaspoon liquid smoke (diluted in 1–2 tablespoons cold water)
• Fresh dill sprigs for garnish

Step-by-Step Instructions to Cure Salmon

1. Combine kosher salt and sugar in a small bowl to create the curing mix.
2. Rinse the salmon fillet under cold water and pat thoroughly dry with paper towels.
3. Lay out a large sheet of plastic wrap on a baking tray and sprinkle half of the cure in the center.
4. Place salmon skin-side down on the cure, then evenly coat the top with the remaining salt-sugar mix.
5. Wrap the salmon tightly in plastic wrap and refrigerate for 48 hours, flipping every 12 hours for even curing and flavor development.
6. After 48 hours, unwrap and rinse the salmon under cold water to remove excess cure, then pat dry.
7. Lightly brush or mist the fillet with the diluted liquid smoke, let it rest for 10 minutes to absorb that classic smoky aroma.
8. Using a sharp knife, slice the salmon into paper-thin strips and serve.

Tips & Tricks for Perfect Cured Salmon

• Use sashimi-grade salmon: Guarantees freshness and food safety.
• Flip consistently: Turn the fillet every 12 hours to prevent one side from over-curing.
• Sharp knife slicing: A razor-sharp blade ensures delicate, melt-in-your-mouth pieces.
• Customize your cure: Add cracked pepper, lemon zest, or dill seeds for extra flavor.

Serving Suggestions & Variations

• Classic bagels and lox with cream cheese, capers, and thinly sliced red onion.
• Smoked salmon salad on a bed of arugula with avocado and lemon vinaigrette.
• Nordic open-face sandwiches: rye bread topped with lox, cucumber ribbons, and fresh dill.
• Mini blini appetizers: buckwheat pancakes with a dollop of crème fraîche and lox.

Nutrition Information per Serving

120 kcal | Carbs: 13g | Protein: 10g | Fat: 3g | Sodium: 5719mg | Sugar: 13g

Enjoy your homemade lox!