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How to Make Lox

How to make Lox (Cured Salmon) to use in appetizers, bagels, in sushi or on salads. Delicious, healthy and easy! 

5 from 4 reviews

How to make Homemade Lox using salt, vodka (optional)  and herbs and spices. Use this to make appetizers, or add to salads, pasta or sushi. Allow 36 hours of curing time.

Ingredients

Units
  • 2pound filet king salmon (center, thick cut)
  • 12 juniper berries (optional)
  • 1 teaspoon whole peppercorns
  • 1/2 cup kosher salt or coarse sea salt– do not use table salt– or see notes
  • 1/8 cup sugar
  • zest from 2 large lemons
  • 1/4 cup chopped rosemary ( or thyme)
  • 1/4 cup Vodka (optional- you can skip this)

Instructions

  1. Place salmon skin side down on a plastic lined sheet pan, and pat dry.
  2. Crush juniper berries and peppercorns (a course grind is fine)
  3. Place in a small bowl and add salt, sugar, lemon zest, chopped rosemary (or other herbs). Stir to combine. Add a scant ¼ cup of vodka, just enough to moisten the salt mixture.
  4. Stir and spread evenly over the salmon, pressing it down.
  5. Wrap up tightly in plastic wrap. Place salmon in a baking dish, and set another slightly smaller baking dish over 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.
  6. Unwrap the salmon and gently rinse the salt cure off well, under cold, running water.
  7. Pat dry and slice diagonally into paper-thin slices to serve.

Notes

  1.  The longer you cure it, the saltier it will be. I find that it is perfect at 36 hours, and no longer than 48 hours.
  2. The cured salmon keeps up to 5-6 days in the fridge and can be frozen. To freeze, wrap tightly with plastic wrap so no air is in contact (which will discolor it) then place in zip lock bag.
  3. Sometimes I’ll freeze in smaller portions. Thaw in the fridge for 24-36 hours.
  4. If you like a smoky flavor- try substituting smoked salt for some or all of the salt. Or add a little  liquid smoke, ( ¼-½  teaspoon) added to the salt paste is fine too!

Nutrition

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