Homemade Lox


  • 1 pound salmon fillet, bones removed
  • ½ cup kosher salt
  • ½ cup white sugar
  • 9 drops liquid smoke flavoring(Optional)
  • Directions

  • Step 1

    Rinse salmon with water; pat dry with paper towels.


  • Step 2

    Mix salt and sugar together in a bowl. Lay out a piece of plastic wrap. Pour half of the salt mixture onto the plastic wrap; lay salmon on top. Cover salmon with remaining salt mixture.

  • Step 3

    Fold plastic wrap around salmon until secure; wrap a second layer of plastic wrap around salmon. Transfer to a 9×9-inch baking pan; cover with an 8×8-inch baking pan. Place a heavy object onto the smaller baking pan to weigh salmon down. Cure in the refrigerator until salmon’s surface becomes silky, about 48 hours.

  • Step 4

    Combine water and ice in a bowl. Mix water and 3 drops liquid smoke together in a bowl. Place salmon into liquid smoke mixture to rinse. Submerge into ice bath for 30 minutes. Repeat rinsing and submerging 2 more times, adding 3 drops of liquid smoke to the rinse water each time.

  • Step 5

    Dry salmon with paper towels. Cut with a sharp knife staring from the thin edge of the salmon and cutting toward the thick edge.

  • Editor's Note:

    Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.

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