Cured Lox
Silky, buttery salmon cured with salt, sugar, and fresh dill until firm and sliceably translucent. This classic Jewish deli staple needs only time and a handful of ingredients — no smoker required. Pile it high on a toasted bagel with cream cheese, capers, and red onion for an unforgettable brunch.
For 8 servings
- prep · ~10 min
Prepare the salmon.
1.Run your fingers gently over the salmon fillet to locate any remaining pin bones and pull them out with tweezers or pliers.2.Pat the salmon completely dry with paper towels — moisture dilutes the cure.3.Line a large baking dish with a double layer of plastic wrap, leaving plenty of overhang on all sides. - prep · ~5 min
Mix the cure and coat the salmon.
1.In a small bowl, stir together the kosher salt, sugar, and crushed black peppercorns.2.Sprinkle half of the fresh dill directly onto the plastic wrap in a shape roughly matching the salmon.3.Lay the salmon skin-side down on top of the dill bed.4.Pack the salt-sugar mixture evenly over the flesh side of the salmon, pressing gently so it adheres.5.Top with the remaining dill, pressing it into the cure mixture. - other · ~3 min
Wrap tightly and weigh down.
1.Fold the plastic wrap overhang up and over the salmon, pulling it snug against the fish.2.Wrap the entire parcel with another tight layer of plastic wrap so no liquid can leak out.3.Place the wrapped salmon back in the baking dish and set a small cutting board or flat plate on top.4.Place the weights on top — a couple of cans or a foil-wrapped brick works perfectly. - other · ~2880 min
Cure in the refrigerator for 48 hours.
1.Transfer the weighted salmon to the refrigerator.2.After 24 hours, uncover and drain off any liquid that has accumulated in the dish, then re-wrap and re-weight.3.Let it cure for a full 48 hours — the flesh should feel noticeably firm to the touch.TIPA full 48 hours gives you the classic lox texture; for a softer gravlax-style cure, check at 36 hours. - prep · ~8 min
Finish and slice the lox.
1.Unwrap the salmon and discard the plastic wrap, the dill, and any remaining cure paste.2.Rinse the salmon very briefly under cold water to remove excess salt, then pat completely dry.3.Place the cured salmon skin-side down on a cutting board.4.Using a long, sharp, thin-bladed knife, slice the lox on a shallow bias as thinly as possible, stopping just short of the skin. - simmer · ~8 min
Warm the sweet and sour sauce.
1.In a medium saucepan over medium heat, combine the water, tomato paste, apple cider vinegar, brown sugar, and a pinch of salt.2.Bring the mixture to a gentle simmer, whisking to dissolve the sugar and tomato paste.3.Add the diced bell pepper and pineapple chunks.4.Let the sauce bubble gently for 5 minutes until the peppers begin to soften and the flavors meld.TIPDo not boil hard — a gentle simmer keeps the sauce glossy and bright. - assemble · ~2 min
Assemble the dish and serve.
1.Gently fold the thinly sliced lox into the warm sweet and sour sauce.2.Let the lox just kiss the heat for 30 seconds — long enough to warm through but not cook further.3.Transfer everything to a serving bowl and scatter the chopped fresh parsley on top.4.Serve immediately over steamed white rice or with toothpicks as an appetizer.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use center-cut salmon fillets of even thickness for uniform curing.
- 2Pat the salmon bone-dry before applying the cure to prevent a watery result.
- 3Crush peppercorns coarsely with a mortar or rolling pin for bold, not dusty, heat.
- 4Weigh down the wrapped salmon with heavy cans or a brick to press out moisture.
- 5After 24 hours, drain accumulated liquid to keep the cure concentrated and prevent spoilage.
- 6Slice against the grain on a sharp bias for the thinnest, most tender lox pieces.
- 7Store sliced lox in a single layer between wax paper in an airtight container for up to 1 week.
Adapt it for your goals.
Gravlax-style
Replace dill with a mix of fresh dill and chopped fennel fronds, and add 2 tablespoons of aquavit or gin to the cure for a Scandinavian twist with a hint of caraway.
Smoked flavor without a smokerSmoked flavor without a smoker
Add 1 teaspoon of lapsang souchong tea leaves (finely ground) or 1/2 teaspoon of liquid smoke to the cure mixture for a subtle smoky note.
Citrus loxCitrus lox
Replace half the sugar with brown sugar and add the zest of 1 lemon and 1 orange to the cure for a bright, sweet-tart variation.
Extra lean loxExtra-lean lox
Use a skin-on, center-cut fillet from a wild salmon species (like sockeye) for a firmer, less fatty result that slices even thinner.
Why this is on our healthy list.
Rich in Omega-3s
Salmon is a premier source of long-chain omega-3 fatty acids EPA and DHA, which support heart and brain health.
High-Quality Protein
Each serving provides a complete protein profile with all essential amino acids, aiding muscle repair and satiety.
Natural Vitamin D
Salmon is one of the few food sources of vitamin D, important for bone health and immune function.
Low in Carbohydrates
This sugar-cured lox contains minimal carbs after rinsing, making it suitable for low-carb and keto diets when served without bagels.
Frequently asked questions
Yes, but thaw it completely in the refrigerator and pat it very dry. Freezing can slightly change texture, so choose a high-quality frozen fillet labeled 'previously frozen' for safety.
