HOMEMADE LOX RECIPE

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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