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How to Prepare Homemade Lox: A Step-by-Step Guide

Learn how to make silky, delicately salted homemade lox at home with this step-by-step guide. Fresh salmon is dry-cured with kosher salt, sugar, and optional dill and lemon zest for a gourmet brunch centerpiece that pairs perfectly with bagels, cream cheese, and capers.
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Prep Time 20 minutes
Cook Time 12 hours
Total Time 12 hours 20 minutes
Servings: 8 servings
Course: Appetizer, Breakfast
Cuisine: American
Calories: 100
Ingredients Method Nutrition

Ingredients
  

  • 2 pounds skin-on salmon fillet the freshest quality available
  • 1 cup kosher salt for curing
  • 1 cup sugar to balance saltiness
  • 1 tablespoon freshly ground black pepper
  • 1 bunch fresh dill optional, for enhanced flavor
  • 1 tablespoon lemon zest optional, for a hint of citrus

Method
 

  1. In a bowl, mix the kosher salt and sugar until well combined. Add freshly ground black pepper and stir until evenly distributed so there are no overly salty or sweet spots.
  2. Place the salmon fillet on a clean cutting board, skin side down. Check for any remaining pin bones and remove them with tweezers. Pat the fillet dry thoroughly with paper towels to remove excess moisture.
  3. Spread a layer of the curing mixture evenly over the skin side of the salmon. Flip the salmon and generously coat the flesh side with the remaining mixture, pressing gently so it adheres and covers the fish evenly.
  4. If using, sprinkle fresh dill and lemon zest evenly over the cured flesh side of the salmon. Press gently to help the herbs and zest adhere to the surface for even flavor infusion.
  5. Place the seasoned salmon fillet on a large sheet of plastic wrap. Wrap the fish tightly, ensuring there are no air pockets. Add additional layers of plastic wrap if needed to create a snug seal.
  6. Set the wrapped salmon in a curing tray or shallow dish. Place a small baking sheet or similar weight on top to press it gently. Refrigerate for about 12 hours or longer depending on desired firmness and saltiness, keeping the dish level for even curing.
  7. Remove the salmon from the refrigerator and unwrap it. Rinse the fillet under cold running water to remove the curing mixture, then pat dry thoroughly with clean paper towels to achieve the desired texture.
  8. Place the cured salmon on a clean cutting board, skin side down. Using a sharp, flexible knife, slice the salmon thinly at a slight angle into long, even slices. Serve the lox with bagels, cream cheese, capers, red onion, and lemon wedges.

Nutrition

Calories: 100kcalProtein: 20gFat: 5g
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