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