Best 3 Homemade Lox Recipes
Indulge in the luxurious taste of homemade lox, a cured salmon delicacy that offers a symphony of flavors. This article presents a collection of carefully curated recipes that guide you through the process of creating this culinary masterpiece in your own kitchen. From the classic Nordic gravlax to the aromatic herb-infused lox, each recipe offers a unique twist on this traditional dish. Discover the art of curing salmon with simple ingredients and techniques, resulting in a versatile delicacy that can be enjoyed on its own, as part of a brunch spread, or as an elegant appetizer. Elevate your culinary skills and impress your friends and family with this exquisite homemade lox.
Let's cook with our recipes!
CLASSIC LOX RECIPE
Steps:
- Gather the ingredients.
- Cut the salmon in half across the fillet into two halves.
- In a bowl, mix the sugar, salt, peppercorns, juniper berries, dill, and optional chili pepper flakes , if using.
- Place one half of the salmon, skin side down, onto a long sheet of plastic wrap. Cover the flesh of the salmon with the sugar, salt, and pepper mix.
- Place the second fillet flesh side down on top to create a "salmon sandwich." Wrap the fish pieces tightly in plastic wrap.
- Put the "salmon sandwich" into a shallow baking dish, making sure the fish stands higher than the sides of the pan. Place a baking tray on top of the salmon and weigh it down with a heavy object such as canned beans, rice bags, or heavy books (covered in plastic wrap to avoid passing on fish smells).
- Put the fish into the refrigerator and leave it to cure for 3 to 4 days, turning the salmon twice a day or at least once every day. If there is any accumulated liquid, pour it out and change the plastic wrap.
- When ready to serve, remove the wrap, pour away any liquid and wipe away most of the sugar, salt, and peppercorns, leaving a little on the edges for decoration. Slice as desired: thin for bagels , thick if it's meant to be the main course.
Nutrition Facts : Calories 694 kcal, Carbohydrate 18 g, Cholesterol 191 mg, Fiber 1 g, Protein 67 g, SaturatedFat 7 g, Sodium 3512 mg, Sugar 17 g, Fat 37 g, ServingSize Serves 6, UnsaturatedFat 0 g
HOW TO MAKE LOX (EASY SALMON LOX RECIPE)
Learn how to make lox at home, with simple ingredients! This easy salmon lox recipe tastes perfectly salty, buttery, and smooth. It makes the best bagel and lox.
Provided by Maya Krampf
Categories Appetizer
Time 15m
Number Of Ingredients 4
Steps:
- Rinse the salmon fillet under cold water. Pat dry.
Nutrition Facts : Calories 84 kcal, Carbohydrate 0.6 g, Protein 11.5 g, Fat 3.7 g, SaturatedFat 0.6 g, Cholesterol 31.2 mg, Sodium 7101.9 mg, Fiber 0.2 g, ServingSize 1 serving
HOMEMADE LOX
You can make your own lox at home. It takes some time, but the investment is well worth it. I prefer my lox without the smoke flavor. Try it once and see if you agree.
Provided by Wacky Noodles
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood
Time P2DT1h50m
Yield 8
Number Of Ingredients 4
Steps:
- Rinse salmon with water; pat dry with paper towels.
- Mix salt and sugar together in a bowl. Lay out a piece of plastic wrap. Pour half of the salt mixture onto the plastic wrap; lay salmon on top. Cover salmon with remaining salt mixture.
- Fold plastic wrap around salmon until secure; wrap a second layer of plastic wrap around salmon. Transfer to a 9x9-inch baking pan; cover with an 8x8-inch baking pan. Place a heavy object onto the smaller baking pan to weigh salmon down. Cure in the refrigerator until salmon's surface becomes silky, about 48 hours.
- Combine water and ice in a bowl. Mix water and 3 drops liquid smoke together in a bowl. Place salmon into liquid smoke mixture to rinse. Submerge into ice bath for 30 minutes. Repeat rinsing and submerging 2 more times, adding 3 drops of liquid smoke to the rinse water each time.
- Dry salmon with paper towels. Cut with a sharp knife staring from the thin edge of the salmon and cutting toward the thick edge.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 12.5 g, Cholesterol 24.3 mg, Fat 3 g, Protein 10.4 g, SaturatedFat 0.6 g, Sodium 5718.8 mg, Sugar 12.5 g
Tips:
- Choose the right salmon. Look for a high-quality, fresh salmon fillet that is at least 1 pound in weight. The fish should be firm to the touch and have a bright pink color.
- Cure the salmon properly. The curing process is what gives lox its characteristic flavor and texture. Be sure to follow the recipe carefully and measure the ingredients accurately.
- Use a clean, sterile container. The container you use to cure the salmon should be clean and sterile to prevent the growth of bacteria. A glass or ceramic container is a good option.
- Keep the salmon refrigerated. The salmon should be refrigerated during the curing process and after it is cured. This will help to keep the fish fresh and prevent spoilage.
- Slice the salmon thinly. Before serving, slice the salmon thinly against the grain. This will make it easier to eat and will help to release the flavors of the fish.
Conclusion:
Homemade lox is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover salmon and is also a healthy and affordable alternative to store-bought lox. With a little planning and effort, you can easily make your own homemade lox that is sure to impress your friends and family.
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