Salmon Lox Recipe
Total Time
1 day and 12 hours
Prep Time
15 minutes
Cook Time
1 day and 12 hours
Rating
5 out of 5 stars
(4)
Ingredients
32 servings
- 1 pound wild salmon, skinless (center, thick cut is best)
- 1 cup kosher salt or coarse sea salt- do not use table salt– or try smoked salt!
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Preparation
Step 1
Place salmon on a plastic lined sheet pan, and pat dry.
Step 2
Place the salt in a bowl and mix in any of the optional additions. If using vodka or gin, add a few tablespoons at a time, just enough to moisten the salt mixture.
Step 3
Stir and spread evenly over the salmon on both sides, pressing it down.
Step 4
Wrap up tightly in plastic wrap. Place salmon in a baking dish, and set another slightly smaller baking dish over the top, pressing down firmly. Pile up a few cans to weigh it down and refrigerate for 24 to 36 hours. 36 hours seems to be ideal. 48 hours is too salty (for my taste buds).
Step 5
Unwrap the salmon and gently rinse the salt cure off well, under cold, running water. Pat very dry and slice diagonally into paper-thin slices to serve. TIP: Freezing the salmon for 30-60 minutes before slicing makes it easier to slice.
Step 6
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