Homemade Lox

Recipe View 5 mins Prepare the Salmon: Rinse the salmon fillet under cold water and pat it thoroughly dry with paper towels. Ensure all pin bones are removed for a smoother texture. (5 minutes)

Recipe View 5 mins Create the Cure Bed: Lay a large piece of plastic wrap on a clean, flat surface. In a small bowl, mix together the kosher salt and granulated sugar until well combined. Sprinkle half of the salt-sugar mixture evenly onto the plastic wrap, creating a bed for the salmon. (5 minutes)

Recipe View 2 mins Cure the Salmon: Place the salmon fillet skin-side down on top of the salt-sugar mixture. Cover the salmon completely with the remaining salt-sugar mixture, ensuring an even coating. (2 minutes)

Recipe View 5 mins Wrap and Weigh: Fold the plastic wrap tightly around the salmon, creating a secure package. Wrap again with a second layer of plastic wrap to ensure no leaks. Place the wrapped salmon in a 9x9-inch baking pan and cover it with an 8x8-inch baking pan. Weigh down the smaller pan with a heavy object, such as cans or weights, to press the salmon. (5 minutes)

Recipe View 48 hrs Refrigerate: Transfer the baking pan to the refrigerator and cure for approximately 48 hours, or until the surface of the salmon feels firm and silky to the touch. (48 hours)

Recipe View 5 mins Prepare for Rinsing: Fill a large bowl with ice water. In a separate bowl, combine cold water with 3 drops of liquid smoke flavoring (optional). (5 minutes)

Recipe View 1 hrs 30 mins Rinse and Submerge: Unwrap the salmon and briefly dip it into the liquid smoke mixture (if using), then immediately transfer it to the ice water bath, ensuring it's fully submerged. Let it sit in the ice water for 30 minutes. Repeat this rinsing and submerging process two more times, adding 3 drops of liquid smoke flavoring to the ice water each time. (1.5 hours)

Recipe View 5 mins Final Touches: Remove the salmon from the ice water and pat it completely dry with fresh paper towels. (5 minutes)

Recipe View Slice and Serve: Using a very sharp knife and starting at a thin edge, slice the lox thinly on a bias. Serve immediately and enjoy!