This homemade lox recipe takes some time to prepare, but the investment is well worth it. I prefer my lox without the smoky flavor. Try it once, and see if you agree.
Ingredients
- salmon fillet, bones removed: 1 pound
- kosher salt: 0.5 cup
- white sugar: 0.5 cup
- drops liquid smoke flavoring: 9 piece (optional)
Metric Conversion
Stages of cooking
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Rinse salmon with water; pat dry with paper towels.
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Lay a piece of plastic wrap onto a flat surface. Mix together kosher salt and sugar in a small bowl. Pour 1/2 of the salt mixture onto the plastic wrap; lay salmon on top. Cover salmon with remaining salt mixture.
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Fold plastic wrap around salmon until secure; cover with a second layer of plastic wrap. 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 is silky, about 48 hours.
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Fill a large bowl with ice water. Fill a second bowl with cold water and 3 drops liquid smoke.
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Unwrap salmon and dip in liquid smoke mixture to rinse. Remove to ice water and let sit, submerged, for 30 minutes. Repeat rinsing and submerging 2 more times, adding 3 drops liquid smoke to ice water each time.
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Dry salmon with paper towels. Slice with a sharp knife, starting at the thin edge.
