Lox Salmon: Homemade Lox Recipe (Cured Salmon, Gravlax) (2024)

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.

🐟 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

1. First, crush the peppercorns with a mallet or by hitting them with the back of a skillet.
2. 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.
3. Place a cooling rack on a rimmed cookie sheet.
4. Then place the raw salmon, skin side down, on the rack.
5. Start by pressing ½ the salt mixture on the meat of the salmon.
6. 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.
7. Wrap tightly the entire tray, pan, rack, and salmon in several layers of plastic wrap. (make it as tight as possible.)
8. 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.
9. 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.
10. 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

📝 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.

📖 Recipe

👩🏻‍🍳 Sarah Mock

CEO/Owner/Founder/Culinary Blogger

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.

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