You can make your own lox at home. It takes some time, but the investment is well worth it. I prefer my lox without the smoke flavor. Try it once and see if you agree.
- 1 pound salmon fillet, bones removed
- ½ cup kosher salt
- ½ cup white sugar
- 9 drops liquid smoke flavoring (Optional)
Rinse salmon with water; pat dry with paper towels.
Mix salt and sugar together in a bowl. Lay out a piece of plastic wrap. Pour half of the salt mixture onto the plastic wrap; lay salmon on top. Cover salmon with remaining salt mixture.
Fold plastic wrap around salmon until secure; wrap a second layer of plastic wrap around salmon. Transfer to a 9×9-inch baking pan; cover with an 8×8-inch baking pan. Place a heavy object onto the smaller baking pan to weigh salmon down. Cure in the refrigerator until salmon’s surface becomes silky, about 48 hours.
Combine water and ice in a bowl. Mix water and 3 drops liquid smoke together in a bowl. Place salmon into liquid smoke mixture to rinse. Submerge into ice bath for 30 minutes. Repeat rinsing and submerging 2 more times, adding 3 drops of liquid smoke to the rinse water each time.
Dry salmon with paper towels. Cut with a sharp knife staring from the thin edge of the salmon and cutting toward the thick edge.
Preparation time: 20 mins
Cook time: –
Total time: 2 days 1 hr 50 mins
Servings: 8 – Yield: 8 servings