Salmon lox
SALMON LOX
If you love the rich, buttery texture of lox but don’t want to spend a fortune at the store, making your own SALMON LOX at home is easier than you think! With just a few simple ingredients, you can cure your own salmon and enjoy it on bagels, salads, or as a gourmet snack.Many store-bought lox brands use artificial preservatives like sodium benzoate or nitrates to extend shelf life. While these additives help keep food fresh for longer, they aren't necessary when curing at home. With homemade lox, you skip the chemicals and enjoy pure, high-quality salmon. You control the ingredients and the quality of the fish, ensuring a fresh, clean, and customizable result. Plus, it’s incredibly easy—just a little patience and time does the trick!Store-bought lox often contains low-quality or overly processed salt, but when you make it at home, you have full control over the ingredients. You can choose high-quality, mineral-rich salt for better flavor and health benefits—I personally prefer unprocessed Redmond Real Salt for its purity and rich mineral content. This way, you enhance the taste without compromising on quality.When you buy lox from the store, you often don’t know where the fish comes from or how fresh it is. Many commercial brands use farm-raised salmon, which may contain antibiotics and lower omega-3 levels compared to wild-caught salmon. By making your own lox, you can choose the best quality fish, ensuring it's fresh, wild-caught, and nutrient-rich.Homemade lox isn’t just delicious—it’s also nutrient-dense and fits well into various diets. High in omega-3s, salmon lox supports brain and heart health. Protein helps keep you full and supports muscle repair. It's fresh, made with simple, wholesome ingredients without artificial preservatives.You can also experiment with different flavors—like adding herbs, smoked salt, or citrus zest—to make it uniquely yours.For a stronger flavor: Cure for up to 72 hoursFor a smoky twist: Add ½ teaspoon of smoked paprika to the salt mixtureFor a herby touch: Sprinkle fresh dill or thyme on top before curing.For extra moisture: Brush with olive oil before slicing.Next time you're craving lox, skip the store-bought version and try making it yourself—you’ll never go back!Bon appétit! Your fork is waiting!
Servings 10 servings
Equipment
- 2 baking sheets different sizes
- kitchen weighs weights I use or any heavy object
Ingredients
- 1 lb fresh salmon fillet fresh, firm, sushi-grade. Bones removed.
- ½ cup sea salt
- 1 tsp black pepper
- 1 fresh dill bunch about 1 cup (reserve 1 TBSP for serving)
OPTIONAL
- 2 TBSP celery powder
- 1 TBSP crushed coriander
- 1 TBSP paprika
Instructions
- Pat the salmon fillet dry with paper towels. If there are any pin bones, remove them with tweezers.
- In a small bowl, combine salt and black pepper. Add other spices or herbs, if using any.
- Line a baking sheet with a large piece of plastic wrap or parchment paper. Generously coat both sides of the salmon with the salt mixture and fresh dill, ensuring even coverage. Wrap the fillet tightly, making sure it is fully enclosed. Place the wrapped salmon on the baking sheet and weigh it down with a smaller tray, using kitchen weights or any heavy object to help press the fish. Refrigerate for 24 hours, flipping the wrapped salmon halfway through the curing process for even distribution of flavors.
- After curing, unwrap the salmon and quickly rinse off excess salt under cold water. Pat dry well and carefully remove the skin, if desired. Sprinkle with fresh dill for serving. Using a sharp knife, thinly slice the lox at an angle, avoiding the skin.
- Serve it with cream cheese, over salads, or with scrambled eggs!
