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–+ servings

Homemade Lox

This easy homemade lox recipe uses a simple sugar and kosher salt cure with a hint of liquid smoke to create tender, flavorful cured salmon perfect for brunch and bagels and lox.
Print Recipe
Prep Time 20 minutes
Total Time 2 days 50 minutes
Servings: 8 servings
Course: Brunch
Cuisine: Jewish
Ingredients Method

Ingredients
  

  • 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

Method
 

  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 with bagels, cream cheese, capers, and dill.
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