Homemade Lox Recipe
HOMEMADE LOX RECIPE is a easy Jewish recipe that serves 4. 200 calories per serving. Recipe by frum it up on YouTube.
Prep: 17 min | Cook: 56 hrs | Total: 56 hrs 32 min
Cost: $49.74 total, $12.43 per serving
Ingredients
- 2 lb Salmon (full‑fat, skin on; fresh or defrosted wild‑caught)
- 0.5 cup Kosher Salt (coarse kosher salt)
- 0.5 cup Granulated Sugar (white granulated sugar)
- 0.25 cup Fresh Dill (roughly chopped)
- 1 roll Plastic Wrap (cling film for tightly wrapping salmon)
- 2 cans Canned Tomatoes (for weight) (large cans used as a weight)
Instructions
Prepare Salmon
Rinse the salmon under cold water, pat dry with paper towels, and place skin‑side down on a baking sheet lined with a sheet of plastic wrap arranged in an X shape.
Time: PT2M
Make Cure
In a mixing bowl combine ½ cup kosher salt and ½ cup granulated sugar. Stir until the mixture is uniform; add any optional herbs or spices at this stage.
Time: PT2M
Apply Cure
Spread half of the cure mixture on the plastic‑wrapped baking sheet, lay the salmon on top, then cover the flesh completely with the remaining cure. Sprinkle the chopped dill over the top and wrap the salmon tightly with plastic wrap, sealing the sides, bottom, and top.
Time: PT3M
Weight and Refrigerate
Place the weight (e.g., two large canned tomatoes) on top of the wrapped salmon. Refrigerate at 4°C for 36–48 hours.
Time: PT48H
Temperature: 4°C
Unwrap and Rinse
Remove the salmon from the refrigerator, unwrap, and either discard the excess cure or rinse it lightly if the flavor is too intense. Pat the surface dry with paper towels.
Time: PT5M
Optional Extra Cure
Re‑wrap the salmon tightly in fresh plastic wrap and refrigerate an additional 4–8 hours to develop a firmer outer layer that slices more cleanly.
Time: PT8H
Temperature: 4°C
Slice and Store
Using a sharp knife, slice the gravlax thinly on a bias. Transfer slices to an airtight container. Store up to 3 days in the refrigerator or up to 6 months frozen.
Time: PT5M
Nutrition Facts
- Calories
- 200
- Protein
- 22 g
- Carbohydrates
- 2 g
- Fat
- 12 g
- Fiber
- 0 g
Dietary info: Gluten-Free, Paleo-friendly, Keto-friendly, Low-Carb
Allergens: Fish
Ingredient Substitutions
- Instead of Salmon: Trout, Arctic char
- Instead of Kosher Salt: Sea salt, Table salt (use less)
- Instead of Granulated Sugar: Brown sugar, Honey (adjust amount)
- Instead of Fresh Dill: Tarragon, Fennel fronds
- Instead of Plastic Wrap: Beeswax wrap
- Instead of Canned Tomatoes (for weight): Other heavy objects (clean bricks, books)
Equipment Needed
- Baking Sheet
- Mixing Bowl
- Plastic Wrap
- Weight (canned tomatoes or similar) (optional)
- Refrigerator
- Paper Towels
- Airtight Container
- Sharp Knife
- Cutting Board
Critical Steps — Do Not Skip
- Choose a high‑quality salmon with skin on.
- Apply the cure mixture evenly on all surfaces.
- Weight the salmon and refrigerate for the full 36–48 hours.
- Slice the gravlax thinly while it is still slightly firm.
Chef Tips from the Video
- Use the freshest, highest‑quality salmon you can find for the best flavor and texture.
- Add a pinch of crushed pink peppercorns to the cure for a subtle spice note.
- Include a little lemon zest in the cure for extra brightness.
- Slice the gravlax at a slight angle to showcase the beautiful grain of the fish.
Troubleshooting
Gravlax is too salty.
Rinse the salmon briefly under cold water, then pat dry before the final optional curing step.
The fish did not firm up after 48 hours.
Make sure a heavy weight was used and that the refrigerator stayed at 4°C; extend curing time another 12 hours if needed.
Off‑odor or slimy texture.
Discard the batch; this indicates spoilage. Always start with fresh, high‑quality salmon and keep it continuously refrigerated.
Storage
Refrigerator: Up to 3 days in an airtight container.
Freezer: Up to 6 months; thaw in the refrigerator before serving.
Room temperature: Do not store at room temperature; keep refrigerated at all times.
Make-Ahead Tips
- The cure can be prepared up to two days in advance; keep it covered and refrigerated.
- Cured gravlax freezes well; wrap tightly in plastic wrap and foil before placing in a freezer bag.
Frequently Asked Questions
What is the cultural significance and history of gravlax in Jewish cuisine?
Gravlax, originally a Scandinavian cured salmon, was adopted by many Jewish communities in Northern Europe as a way to preserve fish without smoking, fitting kosher dietary rules. It became a staple for holiday spreads and brunches, symbolizing both tradition and resourceful preservation.
How is gravlax traditionally served in Jewish celebrations?
At Jewish gatherings, gravlax is often presented on a platter with sliced onions, capers, and fresh dill, accompanied by bagels, cream cheese, and hard‑boiled eggs. It is a popular addition to Shabbat brunches and holiday feasts such as Hanukkah.
What regional variations of gravlax exist within Scandinavian and Jewish communities?
Scandinavian versions may include mustard‑dill sauce (hovmästarsås) or beetroot for color, while Jewish adaptations often emphasize simple dill and may add pickled spices like coriander or peppercorns to keep the flavor kosher‑friendly and straightforward.
What authentic ingredients are used in traditional gravlax versus common substitutes?
Traditional gravlax uses fresh salmon, coarse kosher salt, sugar, and plenty of fresh dill. Substitutes can include trout or Arctic char for the fish, sea salt instead of kosher salt, and tarragon or fennel fronds in place of dill, though the classic flavor comes from the original trio.
What occasions or holidays is gravlax traditionally associated with in Jewish culture?
Gravlax is especially popular during Shabbat brunches, Hanukkah, and Passover (when smoked fish is avoided). It also appears on festive tables for birthdays and bar/bat mitzvah celebrations as an elegant, kosher appetizer.
How does gravlax fit into the broader Jewish culinary tradition?
Jewish cuisine values preservation methods that comply with kashrut, and gravlax offers a salt‑cured, non‑smoked protein option. It complements other traditional dishes like gefilte fish and matzo ball soup, providing a fresh, bright contrast on the table.
What are common misconceptions about gravlax in Jewish cooking?
Many think gravlax must be smoked or that it contains many additives. In reality, authentic gravlax is simply cured with salt, sugar, and dill, containing no smoke or preservatives, making it a clean, kosher‑friendly preparation.
What are the most common mistakes to avoid when making gravlax at home?
Common errors include using too much salt, not applying enough weight, curing for insufficient time, and neglecting proper refrigeration. Each of these can result in an overly salty, mushy, or unsafe product.
How do I know when the gravlax is properly cured and ready to slice?
The flesh should feel firmer to the touch, the surface will be slightly dry, and the salmon will have a subtle dill aroma. A thin slice should hold together without falling apart, indicating the cure has fully penetrated.
What does the YouTube channel frum it up specialize in?
The YouTube channel frum it up focuses on simplifying Jewish lifestyle topics, especially budget‑friendly cooking, time‑saving techniques, and meaningful traditions that enhance everyday Jewish living.
Last updated: August 28, 2026
