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My review
Homemade Lox
Wacky Noodles
"You can make your own lox at home. It takes some time, but the investment is well worth it. I prefer my lox without the smoke flavor. Try it once and see if you agree."
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Ingredients
2 d 1 h 50 m servings 120 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- Rinse salmon with water; pat dry with paper towels.
- 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.
- Fold plastic wrap around salmon until secure; wrap a second layer of plastic wrap around salmon. Transfer to a 9x9-inch baking pan; cover with an 8x8-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.
- 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.
- Dry salmon with paper towels. Cut with a sharp knife staring from the thin edge of the salmon and cutting toward the thick edge.
Footnotes
- Editor's Note:
- Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.
Nutrition Facts
Per Serving: 120 calories; 3 g fat; 12.5 g carbohydrates; 10.4 g protein; 24 mg cholesterol; 5719 mg sodium. Full nutrition
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Reviews
Read all reviews 88 Ratings
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Most helpful positive review
6/7/2018
Your recipe is excellent. However, it’s Gravlax not Lox. ( Lox is either cold smoked or smoked not just smoke flavored). One point I would strongly suggest for any cured Salmon, DO NOT use farm...
Most helpful critical review
1/26/2018
Followed the recipe as directed but this came out really really salty. It was so salty is was not edible. Will try again but not sure how much salt I can safely take out to ensure it properly ...
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6/7/2018
Your recipe is excellent. However, it’s Gravlax not Lox. ( Lox is either cold smoked or smoked not just smoke flavored). One point I would strongly suggest for any cured Salmon, DO NOT use farm...
6/7/2018
To umax: Generally if your lox is salty, you probably used table salt rather than Kosher salt. Huge difference.
6/7/2018
Interesting, but I'm wondering if you didn't like the smoke because it's artificial? Maybe try some real smoke?
4/6/2018
This recipe was not only easy but delicious. After letting it sit in my refrigerator for 48 hours wrapped tight with holes at one end to let out water, I rinsed it and dipped it into water with ...
10/18/2017
this is great! super simple and tastes great! I did keep it in the salt and sugar mixture for a longer time (by accident) and the second time I made it I used a gallon ziplock bag instead of the...
12/18/2017
I've been using this recipe for quite some time now and it just gets better with time! This time I added cracked pepper and dried dill and let cure for 3 days. The ideas for ingredients are limi...