Learn how to make this delicious classic deli treat at home! You only need four ingredients!
Prep Time: about 20 minutes
Resting time: 2 to 5 days
Cooking time: 0
Did you know you can make Lox at home and it only requires 4 ingredients? Yes... you can with little effort produce a delicious Lox spread for your family or guests, and leave them all praising you culinary prowess!
Perfect for breakfast or snacking, Lox is a a good addition to you recipe repertoire and it doesn't require a lot of effort. It's an easy process and within 2 to 5 days you can enjoy the fruit of your labors.
You can save a lot of money my making your own Lox at home instead of buying it at the deli. And the best perk is that you have absolute control over the quality of the ingredients and final product.
What is Lox?
What is the flavor profile of Lox?
Briny with oily notes from the Omega-3 oils.
What ingredients will I need to make Lox?
Salmon filet with skin, fresh dill, kosher salt, and refined sugar
What else will I need to make Lox?
A bowl, measuring cups, plastic wrap, a knife, a deep dish, a zip loc bag, and a jar filled with sand, coins, or rocks.
Can I make additions or substitutions?
I really recommend sticking to the recipe on this one.
What is Kosher salt?
Kosher salt or koshering salt (outside North America called kitchen salt, cooking salt, flake salt, rock salt or kashering salt) is coarse edible salt without common additives such as iodine. Used in cooking and not at the table, it consists mainly of sodium chloride and may include anti-caking agents.
How do I store left over Lox?
Just place in a zip loc bag and store in the refrigerator.
How long can I store the Lox for?
I recommend for the Lox to be eaten within 5 to 8 days after slicing.
How should I serve Lox?
Traditionally it is served on a bagel with slices of red onions and cucumbers, some cream cheese, capers, and fresh dill.
I like serving it as a Smørrebrød or on a bagel, and topped the the traditional toppings as well as with chives and caviar.
2 pounds of raw salmon filet with skin, cut in half
1 cup of refined sugar
1 cup of kosher salt
1/2 cup of fresh dill, chopped finely
Mix the salt and sugar together in a bowl.
Remove bones from the fish if not deboned already.
On a flat surface, spread out a piece of plastic wrap about 15 inches long and add 1/2 cup of the salt and sugar mixture right in the center, creating a bed for the salmon. Sprinkle a generous amount of dill on top.
Place one half of the salmon, skin facing down, on top of the mixture and sprinkle a generous amount of chopped dill on it. Add another 1 cup of the salt/sugar mixture on top of the dill and place the other half of the salmon, skin facing up, on top... making a sandwich-like structure. Top with the rest of the dill and what’s left of the salt/sugar mixture.
Carefully wrap the salmon tightly with the plastic. Make sure you make a tight bundle as shown in the image below (figure 1). Place the wrapped salmon inside a zip loc bag, push as much air out as possible, and seal the bag. Once the bag is sealed, place it in a deep baking dish, put a small plate on top, and weight it down with a jar full of coins or sand. You need something heavy to press the salmon and aid the curing process.
Carefully place the baking dish with the weighted jar in the refrigerator and let it cure anywhere from 2 to 5 days, draining the excess liquid once daily.
Once the lox has cured, remove from the plastic wrap, wash with cold water to discard the salt/sugar crust that has formed, and pat dry with a paper towel. The lox should be firm and easy to handle.
Using a sharp knife, start cutting slices at an angle. Make sure you cut with the grain and not against it.
Serve the lox slices with your preferred toppings and bread.
Serve cold and refrigerate remaining lox for up to a week.
Printable recipe (pdf) below: