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Homemade Lox Recipe

This Homemade Lox is a game-changer! With just a few ingredients and some patience, you’ll create a gourmet treat that beats store-bought!
Prep Time15 minutes
Cook Time3 days
Total Time3 days 15 minutes
Course: Breakfast, Brunch
Cuisine: Jewish
Keyword: Homemade, Lox, Salmon
Servings: 8 servings

Ingredients

Ingredients:

  • 4 pounds thick belly cut salmon fillet skin-on and well-trimmed
  • 1 cup granulated sugar
  • 1 cup kosher salt or sea salt
  • 2 tablespoons coarsely ground multi-color peppercorns
  • 1 teaspoon liquid smoke
  • 2 cups fresh dill finely chopped
  • 1/2 teaspoon chili pepper flakes

Instructions

Instructions:

  • Step 1: Prepare the Salmon - Rinse the salmon under cold water and pat it dry with paper towels.
  • Step 2: Make the Curing Mixture - Combine granulated sugar, kosher salt, peppercorns, liquid smoke, dill, and chili pepper flakes in a medium bowl.
  • Step 3: Cure the Salmon - Spread half of the curing mixture on plastic wrap, place the salmon skin side down, top with remaining mixture, and press gently.
  • Step 4: Wrap and Weigh Down - Wrap the salmon tightly in plastic wrap, place it in a shallow dish, and weigh it down.
  • Step 5: Refrigerate - Cure the salmon in the refrigerator for 3 to 5 days, pouring off any liquid that accumulates.
  • Step 6: Rinse and Slice - Rinse the salmon under cold water, pat dry, and slice thinly at an angle.
  • Step 7: Serve and Enjoy - Serve on bagels with cream cheese, or incorporate into your favorite dishes.

Equipment

  • Sharp knife
  • Plastic Wrap
  • Shallow Dish
  • Refrigerator

Notes

  • Store sliced lox in an airtight container in the refrigerator for up to one week.
  • Freeze wrapped lox for up to three months for longer storage.
  • Experiment with different herbs and spices in the curing mixture for unique flavors.