Delicious Homemade Lox Recipe

Learn how to make homemade lox, a popular delicacy in American cuisine. This recipe will guide you through the process of curing and smoking salmon to achieve that perfect texture and flavor. With just a few ingredients and a little bit of patience, you can enjoy this delicious and healthy treat at home. It is a great addition to bagels, salads, and brunch spreads. Impress your family and friends with your culinary skills by serving them your very own homemade lox.

Ingredients

• 1 pound fresh salmon fillet, skin on
• 1/4 cup kosher salt
• 1/4 cup granulated sugar
• 1 tablespoon black peppercorns, crushed
• 1 tablespoon fresh dill, chopped

Directions

1. Rinse the salmon fillet under cold water and pat dry with paper towels.
2. In a small bowl, mix together kosher salt, granulated sugar, crushed black peppercorns, and chopped fresh dill.
3. Place the salmon fillet skin-side down on a large piece of plastic wrap.
4. Generously sprinkle the salt and sugar mixture over the flesh side of the salmon, covering it completely.
5. Wrap the salmon tightly in the plastic wrap, ensuring that no air can get in.
6. Place the wrapped salmon in a shallow dish and refrigerate for 24 hours.
7. After 24 hours, unwrap the salmon and rinse off the salt and sugar mixture under cold water.
8. Pat the salmon dry with paper towels and transfer it to a wire rack set over a baking sheet.
9. Place the baking sheet in the refrigerator and let the salmon air dry for about 2 hours.
10. Preheat your smoker to 200°F (93°C) and add your preferred wood chips for smoking.
11. Transfer the air-dried salmon to the smoker, skin-side down, and smoke for about 2-3 hours until the salmon is fully cooked and has a smoky flavor.
12. Remove the smoked salmon from the smoker and let it cool to room temperature.
13. Once cooled, wrap the smoked salmon in plastic wrap and refrigerate for at least 4 hours before serving.
14. Slice the homemade lox thinly against the grain and serve with bagels, cream cheese, and your favorite toppings.

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