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–+ servings

Salmon Lox Recipe

Created by: Sarah Mock
Salmon Lox Recipe featuring a toasted bagel, cream cheese, fresh dill, capers
prep time10 minutes
cook time3 days
total time3 days 10 minutes
Makes 1 lb

Ingredients

  • 1 lb salmon (sashimi-grade, bones removed and skin on)
  • 2 Tablespoon mixed peppercorns (whole, crushed with a mallet)
  • 1 Cup fresh dill (roughly chopped)
  • 3 Tablespoon vodka
  • 4 Ounces rock salt (coarse and flakes work too)
  • 4 Ounces Brown Sugar

Instructions
 

  • First, crush the peppercorns with a mallet or by hitting them with the back of a skillet.
  • In a medium-sized bowl, combine the peppercorns, salt, brown sugar, and the vodka, stirring to combine and the mixture is of wet sand consistency.
  • Place a cooling rack on a rimmed cookie sheet.
  • Then place the raw salmon, skin side down, on the rack.
  • Start by pressing ½ the salt mixture on the meat of the salmon.
  • Add ½ the fresh dill, followed by the second ½ of the salt mixture and finishing with the last of the fresh dill.
  • Tightly wrap the entire tray, pan, rack, and salmon in several layers of food wrap. (make it as tight as possible.
  • Allow the salmon to cure, in the refrigerator with something pressing down on it for 2-3 days. (yes DAYS) I will place a second baking sheet on top of the wrapped salmon and something heavy like a couple of jars or even a brick.
  • Once the days of curing is complete, unwrap the tray of lox, remove all of the dill and sugar/salt mixture by running it under cool running water.
  • Slice the lox with a long sharp knife and serve with your favorite accompaniments.

Notes

  • By curing your lox on a cooling rack on top of a rimmed baking sheet, the excess moisture from the salmon will have a place to collect without making a mess in the refrigerator. The raised surface of the cooling rack will allow the liquids to easily drain off.
  • Collect the liquid that collected in the pan and use it in seafood sauces or add to seafood stock.
  • Try and choose a piece of salmon that is the same thickness from edge to edge for a more consistent brine flavor.

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