Home-Cured Salmon (Lox)
 
Prep time
Total time
 
Recipe type: Fish
Serves: 10-20
Ingredients
  • 1 cup kosher salt
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 teaspoons onion powder
  • 1 salmon filet, about 2 pounds, skinned
Instructions
  1. Mix salt, sugars, and onion powder until well combined. Pour about ⅓ of the mixture into the bottom of a baking dish just large enough to hold the piece of salmon. Sprinkle the remaining cure mixture on top of the fish, spreading so that the fish is evenly coated. Cover with plastic wrap and refrigerate for two days to cure. Check fish once or twice a day and drain off any liquid that has been extracted from the cure, then reposition the cure mixture to ensure the salmon stays coated.
  2. After two days, rinse off the cure mixture under cold running water. Place entire piece of cured salmon into a dish of cold water for 5-10 minutes to soften slightly, then pat completely dry.
  3. To serve, thinly slice tableside. To freeze, cut into portions, wrap tightly in plastic wrap, and freeze.
Notes
For a classic Norwegian-style cured salmon, add about ½ cup chopped fresh dill to the curing mixture.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2012/07/home-cured-salmon-lox/