Classic Lox Recipe
Homemade lox, a traditional cured salmon similar to gravlax, is a surprisingly simple preparation.
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Instructions
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Cut 4 pounds of center-cut salmon fillet in half crosswise.
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Combine 1/2 cup granulated sugar, 1/3 cup kosher salt, 2 teaspoons coarsely ground multi-color peppercorns, 3 coarsely ground juniper berries, 2 cups finely chopped fresh dill, and optional red pepper flakes in a bowl.
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Place one salmon fillet, skin-side down, on plastic wrap and thoroughly cover its flesh with the prepared sugar-salt mixture.
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Place the second fillet, flesh-side down, on top of the first to form a "salmon sandwich," then wrap it tightly in plastic.
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Place the wrapped salmon into a shallow baking dish. Top with a baking tray and weigh down with a heavy object, ensuring the weight is covered if using food items.
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Refrigerate the salmon for 3 to 4 days, turning twice daily. Discard any liquid and change the plastic wrap as needed.
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To serve, unwrap, drain liquid, and wipe off most of the cure mix, leaving some for garnish. Slice as desired.