Easy Homemade Salmon Lox

Ingredients

• 1 lb Salmon Fillet (center‑cut, skin on, fresh)
• 1/4 cup Soju or Cooking Wine (used for soaking to reduce fishy odor)
• 1/4 cup Salt (coarse or kosher salt, for curing)
• 1/4 cup Granulated Sugar (for curing, balances saltiness)

Instructions

1. Soak the Salmon

   Place the salmon fillet in a shallow dish and pour the Soju or cooking wine over it, ensuring the fish is fully covered. Let it sit for about 5 minutes to help neutralize any fishy odor.

   Time: PT5M

2. Pat Dry

   Remove the salmon from the liquid, discard the liquid, and pat the fillet dry with paper towels.

   Time: PT2M

3. Prepare the Cure

   In a mixing bowl, combine the salt and sugar in equal parts and stir until evenly mixed.

   Time: PT3M

4. Apply the Cure and Wrap

   Lay a sheet of plastic wrap on a clean surface. Sprinkle half of the cure mixture onto the wrap, then place the salmon skin‑side down on top. Spread the remaining cure over the flesh and sides, then tightly wrap the salmon, ensuring no air pockets.

   Time: PT5M

5. Bag, Weight, and Refrigerate

   Place the wrapped salmon into a Ziploc bag, seal it, and lay it in a shallow dish. Put a heavy object on top to keep the fish flat and press the cure into the flesh. Refrigerate at 4°C for 24 to 48 hours; longer curing yields a saltier result.

   Time: PT24H

   Temperature: 4°C

6. Rinse and Dry

   After the curing period, remove the salmon from the bag, rinse it under cold running water to wash off excess salt and sugar, then pat dry thoroughly with paper towels.

   Time: PT5M

7. Slice and Serve

   Using a sharp knife, slice the lox thinly on a bias. Serve on bagels with cream cheese, or use in salads, pasta, or sandwiches.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

20g

Carbohydrates

2g

Fat

12g

Fiber

0g