Classic Lox Recipe
Lox and bagels are a classic New York brunch dish that's now enjoyed around the world. But in general, the fish sitting atop the bagel is actually smoked salmon, not true lox, which is seasoned, salted, and dill-cured salmon rather than smoked. The curing process of lox is easier and quicker because the salmon isn't smoked, and the result is a sweet, tasty, and tender slice of salmon.
Author: Thespruceeats/Photo credit to thespruceeats.com
- 4 pounds salmon fillet, preferably the thick belly section
- ½ cup granulated sugar
- ⅓ cup kosher salt
- 2 teaspoons coarsely ground multi-color peppercorns
- 3 juniper berries
- 2 cups finely chopped fresh dill
- Chili pepper flakes, optional
- Gather the ingredients.
- Classic Lox Recipe ingredients
- Cut the salmon in half across the fillet into two halves.
- Cut the salmon in half across the fillet into two halves
- In a bowl, mix the sugar, salt, peppercorns, juniper berries, dill, and optional chili pepper flakes, if using.
- mix the sugar, salt, peppercorns, juniper berries, dill, and optional chili pepper flakes
- Place one half of the salmon, skin side down, onto a long sheet of plastic wrap. Cover the flesh of the salmon with the sugar, salt, and pepper mix.
- Cover the flesh of the salmon with the sugar, salt, and pepper mix
- Place the second fillet flesh side down on top to create a "salmon sandwich." Wrap the fish pieces tightly in plastic wrap.
- Wrap the fish pieces tightly in plastic wrap
- Put the "salmon sandwich" into a shallow baking dish, making sure the fish stands higher than the sides of the pan. Place a baking tray on top of the salmon and weigh it down with a heavy object such as canned beans, rice bags, or heavy books (covered in plastic wrap to avoid passing on fish smells).
- salmon fillets wrapped in plastic in a baking dish
- Put the fish into the refrigerator and leave it to cure for 3 to 4 days, turning the salmon twice a day or at least once every day. If there is any accumulated liquid, pour it out and change the plastic wrap.
- lox in a baking dish
- When ready to serve, remove the wrap, pour away any liquid and wipe away most of the sugar, salt, and peppercorns, leaving a little on the edges for decoration. Slice as desired: thin for bagels, thick if it's meant to be the main course.