How To Make Lox Easy Salmon Lox Recipes

SMOKED SALMON - LOX RECIPE

Smoked Salmon - Lox Recipe image

Make your own lox (smoked salmon) with this easy lox recipe. You will never go back to store-bought lox! Homemade lox is so much fresher, tastier, and healthier than store-bought lox. Serve lox for breakfast or brunch on a toasted bagel with cream cheese.

Provided by Kate

Time 10m

Number Of Ingredients 4

Ingredients

1 lb lb salmon fillet
1/4 cup Smoked Sea Salt (, or any Kosher salt)
2 tablespoons brown sugar (, or white sugar if you don't have brown sugar (skip for keto lox))
Optional: A pinch of freshly ground black pepper or dried herbs such as dill or parsley

Steps:

Rinse the salmon and pat it dry with a paper towel. If it has skin, leave the skin on. If you feel any bones in the salmon while you are doing this, remove them - tweezers are useful for this.
Combine the salt and sugar (and pepper and herbs, if using), and rub the seasoning all over the salmon. You might have some extra seasoning that you haven't used up - if so, just place it on top of the salmon.
Get a large piece of plastic wrap. Place the salmon skin-side down. Wrap the salmon tightly with plastic wrap and place it in a container that has a lid. Cover with a lid and place in the fridge.
After 2-3 days, rinse the whole salmon under cold water. Thinly slice the salmon. Serve immediately, or transfer to a clean container, cover, and store refrigerated until serving.

Nutrition Facts : Calories 147 kcal, Carbohydrate 5 g, Protein 18 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 50 mg, Sodium 2000 mg, Sugar 5 g, ServingSize 1 serving

HOMEMADE LOX

Homemade Lox image

You can make your own lox at home. It takes some time, but the investment is well worth it. I prefer my lox without the smoke flavor. Try it once and see if you agree.

Provided by Wacky Noodles

Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood

Time P2DT1h50m

Yield 8

Number Of Ingredients 4

Ingredients

1 pound salmon fillet, bones removed
½ cup kosher salt
½ cup white sugar
9 drops liquid smoke flavoring

Steps:

Rinse salmon with water; pat dry with paper towels.
Mix salt and sugar together in a bowl. Lay out a piece of plastic wrap. Pour half of the salt mixture onto the plastic wrap; lay salmon on top. Cover salmon with remaining salt mixture.
Fold plastic wrap around salmon until secure; wrap a second layer of plastic wrap around salmon. Transfer to a 9x9-inch baking pan; cover with an 8x8-inch baking pan. Place a heavy object onto the smaller baking pan to weigh salmon down. Cure in the refrigerator until salmon's surface becomes silky, about 48 hours.
Combine water and ice in a bowl. Mix water and 3 drops liquid smoke together in a bowl. Place salmon into liquid smoke mixture to rinse. Submerge into ice bath for 30 minutes. Repeat rinsing and submerging 2 more times, adding 3 drops of liquid smoke to the rinse water each time.
Dry salmon with paper towels. Cut with a sharp knife staring from the thin edge of the salmon and cutting toward the thick edge.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 12.5 g, Cholesterol 24.3 mg, Fat 3 g, Protein 10.4 g, SaturatedFat 0.6 g, Sodium 5718.8 mg, Sugar 12.5 g