Cured Lox
Skip the deli counter and make your own silky, flavorful cured lox at home. This recipe uses a simple salt and sugar cure with fresh dill to transform a fresh salmon fillet into a luxurious treat, perfect for bagels and brunch.
For 12 servings
6 steps.
- 1
Step 1
- a.Prepare the Salmon (5 minutes)
- b.Rinse the salmon fillet under cold water and pat it completely dry with paper towels. A dry surface is key for a good cure.
- c.Run your fingers over the flesh to feel for any pin bones and remove them with clean tweezers or pliers.
- d.Place the salmon skin-side down in a large, non-reactive dish (glass or ceramic) that fits it snugly.
- 2
Step 2
- a.Mix and Apply the Cure (5 minutes)
- b.In a medium bowl, thoroughly combine the kosher salt, granulated sugar, and coarsely crushed black peppercorns.
- c.If using, drizzle the gin evenly over the salmon flesh.
- d.Generously pack the salt and sugar mixture over the entire surface of the salmon flesh. Ensure it's fully coated.
- e.Press the chopped fresh dill firmly on top of the cure mixture, creating a thick, even green layer.
- 3
Step 3
- a.Wrap and Weigh Down (5 minutes)
- b.Cover the dish tightly with plastic wrap, pressing it directly onto the surface of the dill.
- c.Place something heavy and flat on top to press the salmon down. A brick wrapped in foil, a smaller dish filled with cans, or a cast-iron skillet works well.
- d.The weight helps expel moisture and ensures a firm, silky texture.
- 4
Step 4
- a.Cure in the Refrigerator (48-72 hours)
- b.Place the weighted dish in the refrigerator to cure for 48 to 72 hours.
- c.Every 12 hours, remove the weight and plastic wrap, flip the salmon fillet over, and then re-wrap and re-weigh it.
- d.You will notice a significant amount of liquid (brine) being drawn out; this is the curing process at work.
- 5
Step 5
- a.Rinse and Dry the Lox (5 minutes + 1 hour air-dry)
- b.After the curing time, the salmon should feel firm to the touch all over.
- c.Unwrap the lox and scrape off the dill and cure mixture. Discard the brine.
- d.Briefly rinse the fillet under cold running water to remove any remaining cure.
- e.Pat the lox completely dry with paper towels. For the best texture and easiest slicing, place it on a wire rack over a plate and let it air-dry, uncovered, in the fridge for another 1-2 hours to form a pellicle (a thin, dry layer).
- 6
Step 6
- a.Slice and Serve
- b.Place the cured lox skin-side down on a clean cutting board.
- c.Using a very sharp, long, thin knife (a lox or carving knife is ideal), slice the lox as thinly as possible on a diagonal angle, starting from the tail end. Slice away from the skin, leaving the skin behind.
- d.Serve immediately on bagels with cream cheese, capers, and red onion, or store for later.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For food safety, use the freshest, highest-quality salmon you can find. Sushi-grade or salmon that has been previously commercially frozen is the safest choice.
- 2Do not use iodized table salt. Its fine grain and additives can result in an overly salty and metallic-tasting lox. Coarse kosher or sea salt is best.
- 3The curing time is flexible. 48 hours yields a silky, soft lox. 72 hours will result in a firmer, saltier, more gravlax-like texture.
- 4For ultra-thin, professional-looking slices, place the cured fillet in the freezer for 20-30 minutes to firm it up before slicing.
- 5Store leftover lox by wrapping it tightly in plastic wrap or vacuum sealing. It will keep in the refrigerator for up to one week.
Adapt it for your goals.
Citrus-Cured Lox
Add the finely grated zest of one lemon and one orange to the salt and sugar cure for a bright, zesty flavor.
Beet Cured LoxBeet-Cured Lox
Add one small, peeled, and finely grated raw beet to the cure mixture. It will stain the edges of the salmon a stunning magenta color and add a subtle earthy sweetness.
Spiced LoxSpiced Lox
Incorporate other spices into the cure, such as 1 tablespoon of crushed coriander seeds and 1 teaspoon of crushed juniper berries, for a more complex, gin-like botanical flavor.
Sweeter Gravlax StyleSweeter Gravlax Style
Use brown sugar instead of granulated sugar and add 1 tablespoon of crushed white peppercorns to the cure for a more traditional Scandinavian gravlax.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Salmon is a powerhouse of EPA and DHA, long-chain omega-3 fatty acids that support heart health by lowering blood pressure, reducing inflammation, and improving cholesterol levels.
Excellent Source of High-Quality Protein
Protein is crucial for building and repairing tissues, supporting muscle mass, and maintaining a healthy metabolism. A single serving of lox provides a significant amount of your daily protein needs.
Packed with Vitamins and Minerals
Salmon is naturally rich in B vitamins (especially B12), vitamin D, and the antioxidant mineral selenium, which are all vital for energy production, bone health, and protecting the body from oxidative stress.
Frequently asked questions
In moderation, yes. Cured lox is an excellent source of heart-healthy omega-3 fatty acids and high-quality protein. However, it is high in sodium due to the curing process, so it should be consumed mindfully, especially by those monitoring their salt intake.