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Homemade Lox

Rated as 4.38 out of 5 Stars

"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 cals
Original recipe yields 8 servings

Directions

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  • Prep

  • Ready In

  1. Rinse salmon with water; pat dry with paper towels.
  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.
  3. 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.
  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.
  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.

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

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  1. 8 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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

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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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...

To umax: Generally if your lox is salty, you probably used table salt rather than Kosher salt. Huge difference.

Interesting, but I'm wondering if you didn't like the smoke because it's artificial? Maybe try some real smoke?

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 ...

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...

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...

I added a half tablespoon of smoked salt and it came out perfect!

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 ...