Classic Lox

A recipe for making classic lox (cured salmon) at home using a simple sugar, salt, and spice cure. The lox is traditionally cured for 3 to 4 days.

Course Appetizer, Breakfast

Cuisine Jewish, Scandinavian

Keyword Cured, Lox, Salmon

Prep Time 30

Cook Time 0

Curing Time (Days) 4

Total Time 15

Servings g

Calories 6kcal

Equipment

Shallow Baking Dish
Plastic Wrap
Heavy Object (for weighing)

Ingredients

Cure Mix

4 pounds salmon fillet preferably the thick belly section
1/2 cup granulated sugar
1/3 cup kosher salt
2 teaspoons coarsely ground multi-color peppercorns
3 juniper berries
2 cups finely chopped fresh dill
Chili pepper flakes optional

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Instructions

Gather all ingredients.
Cut the salmon in half across the fillet into two halves.
In a bowl, mix the sugar, salt, peppercorns, juniper berries, dill, and optional chili pepper flakes, if using.
Place one half of the salmon, skin side down, onto a long sheet of plastic wrap. Cover the flesh of the salmon with the sugar, salt, and pepper mix.
Place the second fillet flesh side down on top to create a 'salmon sandwich.' Wrap the fish pieces tightly in plastic wrap.
Put the 'salmon sandwich' into a shallow baking dish, making sure the fish stands higher than the sides of the pan. Place a baking tray on top of the salmon and weigh it down with a heavy object such as canned beans, rice bags, or heavy books (covered in plastic wrap to avoid passing on fish smells).
Put the fish in the refrigerator and leave it to cure for 3 to 4 days, turning the salmon twice a day or at least once every day. If there is any accumulated liquid, pour it out and change the plastic wrap.
When ready to serve, remove the wrap, pour away any liquid and wipe away most of the sugar, salt, and peppercorns, leaving a little on the edges for decoration. Slice as desired: thin for bagels, thick if it's meant to be the main course.

Notes

The recipe suggests two variations for different flavors: 1) Add 1-2 teaspoons of a hard alcohol (Vodka, gin, pastis, or Pernod) to the cure mix for a back note of flavor. 2) Switch out the juniper for coriander seed, fennel (seed or fronds) or any other herb or spice.

Nutrition