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This easy salmon lox recipe is the classic cured salmon recipe. Homemade lox salmon takes 6 simple ingredients and tastes better than any store-bought lox salmon!
Bagels and lox are a brunch favorite in my house and with this incredibly easy recipe, they will be popular in your home too.
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- 🐟 Homemade Lox Ingredients:
- 🔄 Substitutions
- 🔪 How to make lox salmon, homemade
- 🥯 How to serve cured salmon:
- 📝 Frequently asked questions, answers and tips about salmon lox
- 📝 How to Make Homemade Lox Recipe Tips:
- 📖 Recipe
- 👩🏻🍳 Sarah Mock
- Comments
🐟 Homemade Lox Ingredients:
- salmon filet, bones removed and skin on
- peppercorns (whole) - crushed with a mallet - I use a mix of different peppercorns for layers of different flavors but if black is all you have, that will work.
- dill - fresh is best, roughly chopped. Look in the produce section of your deli or grocery store.
- vodka - this is used in the traditional Scandinavian recipe so we are going to use it.
- salt - I use coarse kosher salt but other flake salts will work as well.
- brown sugar - will add a lovely hint of sweetness to balance out all the salt.
🔄 Substitutions
- Substitute gin for vodka
- Add juniper berries, lemon zest, orange zest for another layer of flavor.
🔪 How to make lox salmon, homemade
- First, crush the peppercorns with a mallet or by hitting them with the back of a skillet.
- In a medium-sized bowl, combine the crushed pepper, 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 on top.
- Wrap tightly the entire tray, pan, rack, and salmon in several layers of plastic wrap. (make it as tight as possible.)
- Allow the salmon to rest, in the refrigerator with something pressing down on it and refrigerate 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 of diced tomatoes, another heavy object or even a brick. No need to flip the salmon.
- Once the days of curing is complete, unwrap the tray of salmon fillet, drain any liquid that has been extracted during the curing process and remove all of the herbs and sugar/salt crust. Rinse salmon by running it under cool running water to cut down on too much of a salty taste. Pat dry with paper towels.
- Slice the lox with a long sharp knife and it is ready to serve with your favorite accompaniments.
🥯 How to serve cured salmon:
- Lox and bagel with cream cheese - toast the bagel spread on softened cream cheese and add garnishes such as capers, shaved red onion, chopped boiled egg or cucumbers.
- Chaffle - substitute out a bagel and use a gluten-free, low carb, keto-friendly waffle. Kind of like a salmon sandwich.
- On deviled eggs
- In a salmon spread
📝 Frequently asked questions, answers and tips about salmon lox
What kind of salmon is used to make the best lox?
Choose a filet piece of salmon that comes from the thick belly section or the salty, fatty middle section of the fish.
Atlantic salmon, sockeye salmon or king salmon are all great to use when you want to make your own home made lox. I look for salmon that is wild and sustainably caught and I avoid fish that is marked as 'colors added'.
Is lox salmon raw or cooked?
Lox, or cured salmon, also known as gravlax, is not cooked in the traditional oven method sense but more of a curing or chemical reaction of cooking. Salmon is cured by being brined in salt and it is a delicious way to enjoy one of my favorite fish. The salt and sugar mixture, along with any other flavors, will penetrate through the fish infusing the fish with flavors and cooking the salmon through an osmosis process. 
Are lox and smoked salmon the same thing?
What is the difference between lox vs gravlax vs smoked salmon?
Lox, gravlax, smoked salmon, and nova are all recipes that call for fresh salmon but each recipe is just a little bit different.
Lox come from the Yiddish word for salmon, laks, and is salt-cured. Before there was refrigeration, salt curing was the method used to preserve the salmon.
Gravlaxcomes from the Scandinavian word gräva/grave "to dig" and after the salmon has been preserved you 'dig' it out of the salt crust.
Smoked salmon is a side of salmon that has been cured and then cold-smoked. Nova lox is smoked salmon that has a more intense salmon smoky flavor and a deeper coloring, almost orange.
📝 How to Make Homemade Lox Recipe Tips:
- My lox is cured on a cooling rack on top of a rimmed baking sheet or baking dish, 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 drain off easily.
- Collect the liquid that is collected in the pan and use it in seafood sauces or add it 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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📖 Recipe
Salmon Lox Recipe
Sarah Mock
Homemade lox takes 6 simple ingredients and tastes better than any store-bought!
4.69 from 22 votes
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Note From Sarah
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Prep time for the recipePrep Time 10 minutes mins
Cook time for the recipeCook Time 3 days d
total time to prep and cook the recipe.Total Time 3 days d 10 minutes mins
Course Seafood Recipes
Cuisine Mediterranean
Makes 1 lb
Per Serving 94 kcal
Ingredients
- 1 lb salmon (sashimi-grade, bones removed and skin on)
- 2 tablespoons mixed peppercorns (whole, crushed with a mallet)
- 1 cup fresh dill (roughly chopped)
- 3 tablespoons vodka
- 4 oz. rock salt (coarse and flakes work too)
- 4 oz. 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.
Nutrition
Serving: 1 | Calories: 94kcal | Carbohydrates: 7g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 2767mg | Sugar: 7g
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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About Sarah Mock
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
Reader Interactions
Comments
Melisende
The recipe worked but the end result was too salty for my taste. Maybe the problem was that I had it in the brine for 3 days, so next time I'd use less salt or only brine it for 2 days.Reply
