Loading...
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
Prepare the Salmon (5 minutes)
Mix and Apply the Cure (5 minutes)
Wrap and Weigh Down (5 minutes)
A classic, simple pleasure. A perfectly toasted bagel, warm and slightly crisp, slathered with rich, melting butter. The ultimate quick breakfast or snack, ready in just 5 minutes.
Light and fluffy matzah meal pancakes, a cherished Jewish-American tradition for Passover. These versatile fritters, also known as bubaleh, can be enjoyed sweet with syrup or savory with a dollop of sour cream. A simple, comforting treat that comes together in minutes.
A classic, tangy mustard with a spicy kick, just like from your favorite New York deli. Perfect for slathering on pastrami sandwiches, hot dogs, or serving with pretzels. This recipe is simple to prepare, but requires a 24-hour resting period for the flavors to mature perfectly.
A sweet, chunky relish made from crisp apples, crunchy walnuts, and sweet wine. This Ashkenazi-style Charoset is a staple on the Passover Seder plate, symbolizing the mortar used by the Israelites in Egypt.
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.
This jewish_american recipe takes 2900 minutes to prepare and yields 12 servings. At 177.41 calories per serving with 15.22g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or appetizer.
Cure in the Refrigerator (48-72 hours)
Rinse and Dry the Lox (5 minutes + 1 hour air-dry)
Slice and Serve
Add the finely grated zest of one lemon and one orange to the salt and sugar cure for a bright, zesty flavor.
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.
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.
Use brown sugar instead of granulated sugar and add 1 tablespoon of crushed white peppercorns to the cure for a more traditional Scandinavian gravlax.
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.
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.
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.
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.
A 65-gram (about 2.3 oz) serving of homemade cured lox contains approximately 130-150 calories, primarily from protein and healthy fats.
Lox is cured in a salt-sugar brine and is never cooked or smoked. Gravlax is a Scandinavian style of cured salmon, very similar to lox but traditionally includes dill. Smoked salmon is first cured and then cold-smoked (not cooked) or hot-smoked (cooked through).
Absolutely. Using salmon that has been commercially frozen is a great way to ensure any potential parasites are killed, making it safer for raw consumption. Thaw it completely in the refrigerator before you begin the curing process.
This can happen if you cure it for too long or use a fine-grained salt (like table salt) which is much saltier by volume than coarse kosher salt. A brief but thorough rinse after curing is essential to remove excess surface salt.
Wrap the sliced or unsliced lox tightly in plastic wrap or, even better, vacuum seal it. It will last for 7-10 days in the coldest part of your refrigerator.