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Homemade Lox

Not only can you make bagels at home; you can make your own lox too! In America, lox is synonymous with smoked salmon, but lox is actually just salt-cured salmon, which is easy to do in your fridge, no fancy equipment required. 

  • Yield: 1 lb 1x

Ingredients

Units Scale
  • 1 lb fresh salmon filet
  • 1 tablespoon fine sea salt

Instructions

  1. Sprinkle salt evenly over both sides of the the filet.
  2. place them skin side up, uncovered, on a simple Cooling rack with 3-4 inch legs.  Set rack on top of sheet and place inside your fridge.
  3. Leave them to cure for 24-48 hours days, until the salt has fully penetrated and the texture has firmed slightly.
  4. Slice to desired thickness and enjoy!

 

Notes

You don’t have to keep the skin on for this, but I find it helps the fish to dry evenly.

  • Author: Ben Lester
  • Category: brunch

Find it online: https://localgrain.org/lox/