Making Cured Salmon Gravlax-No Cook/No Smoke Recipe-Delicious
Making Cured Salmon Gravlax-No Cook/No Smoke Recipe-Delicious! is a medium American (Jewish) recipe that serves 4. 200 calories per serving. Recipe by What Every Joe Should Know on YouTube.
Prep: 42 min | Cook: 36 hrs 30 min | Total: 37 hrs 27 min
Cost: $39.06 total, $9.77 per serving
Ingredients
- 2 pounds Fresh Salmon Fillet (skin on, pin bones removed)
- 2 tablespoons Whole Coriander Seeds (crushed)
- 2 tablespoons Granulated Sugar (fine)
- 1/3 cup Canning Salt (non‑iodized, kosher style preferred)
- 0.25 cup Fresh Dill (finely chopped, stems included)
- 2 tablespoons Olive Oil (extra virgin)
- 1 tablespoon Vodka (neutral spirit, helps flavor and texture)
- 1 sheet Plastic Wrap (cling film, food safe)
- 1 piece Cardboard Piece (clean, food‑safe, used as a platform for weight)
- 1 piece Weight (e.g., canned goods) (clean, placed on cardboard to press salmon)
- 1 pair Tweezers (for removing pin bones)
Instructions
Prepare the Salmon
Rinse the fillet under cold water, pat dry, and use tweezers to pull out any pin bones.
Time: PT5M
Make the Cure Mixture
Crush 2 tbsp whole coriander seeds, then combine with 2 tbsp sugar and 1/3 cup non‑iodized salt in a small bowl; mix thoroughly.
Time: PT5M
Poke Holes in the Skin
Using a sharp fillet knife, poke small holes evenly across the skin side of the salmon to allow the cure to penetrate.
Time: PT2M
First Cure – Apply Cure and Refrigerate
Place the salmon in a large bowl, spread the cure mixture over the flesh, then flip and coat the skin side. Cover tightly with plastic wrap, lay a piece of cardboard on top, and place a weight to press the fish. Refrigerate for 24 hours.
Time: PT5M
Temperature: 4°C
Rinse and Dry After First Cure
Remove the weight and cardboard, discard the liquid, rinse the salmon under cold water, pat dry, and return to the refrigerator uncovered for 30 minutes to air‑dry.
Time: PT10M
Prepare Fresh Dill
Finely chop the dill, including stems, into roughly 1/4 cup.
Time: PT5M
Second Cure – Oil, Vodka, Coriander, and Dill
Brush the salmon with olive oil, drizzle the tablespoon of vodka over the flesh, sprinkle the remaining crushed coriander seeds, and cover completely with the chopped dill. Wrap again with plastic wrap, place cardboard and weight on top, and refrigerate for 12 hours.
Time: PT5M
Temperature: 4°C
Final Rinse and Pat Dry
After 12 hours, remove the weight, discard any excess liquid, and gently pat the fillet dry with paper towels.
Time: PT5M
Slice the Lox
Using a very sharp fillet knife, slice the salmon into thin, uniform pieces (about 1‑2 mm thick) at a slight angle.
Time: PT5M
Nutrition Facts
- Calories
- 200
- Protein
- 20 g
- Carbohydrates
- 2 g
- Fat
- 12 g
- Fiber
- 0 g
Dietary info: Pescatarian, Gluten-Free, Keto-friendly
Allergens: Fish (salmon), Alcohol (vodka)
Ingredient Substitutions
- Instead of Fresh Salmon Fillet: Trout, Arctic Char
- Instead of Whole Coriander Seeds: Dill Seeds, Fennel Seeds
- Instead of Granulated Sugar: Cane Sugar
- Instead of Canning Salt: Kosher Salt, Sea Salt
- Instead of Fresh Dill: Fresh Parsley
- Instead of Olive Oil: Canola Oil
- Instead of Vodka: White Grape Juice (non‑alcoholic)
- Instead of Plastic Wrap: Beeswax wrap
- Instead of Cardboard Piece: Silicone mat
- Instead of Weight (e.g., canned goods): Heavy book wrapped in foil
- Instead of Tweezers: Pin‑bone tweezers
Equipment Needed
- Measuring Spoons
- Measuring Cup
- Small Bowl
- Large Bowl or Pan
- Pairing Knife
- Fillet Knife
- Cutting Board
- Plastic Wrap
- Cardboard Piece
- Weight (e.g., canned goods)
Critical Steps — Do Not Skip
- First Cure – Apply Cure and Refrigerate
- Second Cure – Oil, Vodka, Coriander, and Dill
- Slice the Lox
Chef Tips from the Video
- Use kosher or sea salt rather than iodized table salt for a cleaner flavor.
- Crush coriander seeds just before use to preserve their aromatic oils.
- A light drizzle of vodka not only adds flavor but also helps the oil penetrate the flesh.
Troubleshooting
Lox is too salty.
Rinse the fillet thoroughly after the first cure and pat dry; you can also soak briefly in cold water (5 minutes) before the second cure.
Fish feels mushy instead of firm.
Make sure the cure mixture fully covers the fillet and that the weight applies even pressure; increase curing time by 4‑6 hours.
Dill flavor is weak.
Use fresh dill and apply it generously during the second cure; you can also add a second sprinkle of dill after the final rinse.
Storage
Refrigerator: Store wrapped lox in an airtight container for up to 5 days.
Freezer: Freeze in a vacuum‑sealed bag for up to 2 months; thaw in the refrigerator before serving.
Room temperature: Do not store at room temperature; keep refrigerated.
Make-Ahead Tips
- The lox can be cured up to 48 hours for a firmer texture.
- After slicing, keep the pieces wrapped tightly; they stay fresh for several days.
- If you prefer a milder flavor, reduce the curing time to 18‑20 hours.
Frequently Asked Questions
What is the cultural significance and history of homemade salmon lox in Jewish-American cuisine?
Salmon lox originated in Eastern European Jewish communities where curing fish with salt was a way to preserve it before refrigeration. In the United States, especially in New York, lox became a staple bagel topping, symbolizing the melding of Jewish tradition with American breakfast culture.
What are the traditional regional variations of salmon lox in American Jewish cuisine?
Traditional New York‑style lox is heavily salted and often served with cream cheese, capers, and red onion. In the Pacific Northwest, milder cures using brown sugar and dill are popular, while some modern variations add vodka or whiskey for extra flavor.
How is authentic salmon lox traditionally served in New York Jewish delis?
It is sliced very thin, layered on a toasted bagel with a generous spread of cream cheese, topped with thinly sliced red onion, capers, and a sprinkle of fresh dill. The lox is served cold and eaten immediately.
What occasions or celebrations is salmon lox traditionally associated with in Jewish culture?
Lox is a popular brunch item for Shabbat morning meals and is often featured at holiday breakfasts such as Rosh Hashanah or Hanukkah gatherings, where a festive spread includes bagels, smoked fish, and dairy dishes.
What makes homemade salmon lox special or unique in American Jewish cuisine?
Making lox at home lets you control the salt level, add fresh herbs like dill, and incorporate flavor boosters like vodka, resulting in a fresher, less processed product than store‑bought versions.
What are the most common mistakes to avoid when making homemade salmon lox?
Common errors include using iodized salt (which can give a metallic taste), not applying enough pressure during curing, and skipping the final air‑dry step, which can leave excess moisture and affect texture.
Why does this salmon lox recipe use vodka instead of a traditional ingredient like whiskey?
Vodka is neutral and evaporates quickly, helping to inhibit bacterial growth without adding competing flavors, whereas whiskey would impart a strong, sweet note that could overpower the delicate dill and coriander.
Can I make the salmon lox ahead of time and how should I store it?
Yes, you can cure the salmon up to 48 hours in advance. After slicing, keep the lox wrapped tightly in plastic wrap or an airtight container in the refrigerator; it will stay fresh for up to five days.
What texture and appearance should I look for when the salmon lox is done?
The fillet should feel firm to the touch, the surface will be slightly glossy from the oil and dill, and the flesh will have a pale pink hue with a subtle speckle of coriander and dill throughout.
How do I know when the salmon lox is fully cured and ready to slice?
After the 12‑hour second cure, the salmon should be dry on the surface, and when you press gently, it should spring back slightly without feeling mushy. A thin slice should hold together without tearing.
What does the YouTube channel What Every Joe Should Know specialize in?
The YouTube channel What Every Joe Should Know focuses on practical, everyday cooking techniques and food science explanations that help home cooks master a wide range of dishes, from basics to more adventurous recipes.
How does the YouTube channel What Every Joe Should Know's approach to American Jewish cooking differ from other cooking channels?
What Every Joe Should Know emphasizes clear, step‑by‑step instructions with a focus on why each technique works, often breaking down traditional dishes like salmon lox into simple, no‑cook methods that are accessible to beginners, unlike many channels that assume prior knowledge.
Last updated: August 30, 2026
