Ingredients You’ll Need
Here I explain the best ingredients for salmon lox, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Salmon – Choose the thick belly section if you can. (I think belly lox is the best kind!) You can get skin-on or skinless salmon. I usually get skinless because it’s easier to eat, but skin-on will be a bit more flavorful. Fresh Dill – Nothing beats the aroma of fresh herbs, so I don’t recommend using dried. But if you really want to, my rule of thumb to convert fresh to dried is use 1/3 the amount. Sea Salt – You can also use kosher salt if you like. I don’t recommend using table salt. White Pepper – I use this so that I don’t have specks of black pepper, but black works just fine if that’s what you have.
My mom and grandpa also add sugar to their lox recipes, but anyone who knows me wouldn’t be too surprised that I skip it. It’s just as amazing without!
How To Make Lox
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. Making lox yourself is super simple! Some versions use a saltwater brine, but I just do a dry brine because it’s simpler and that’s how my family has always made it.
Common Questions
What is lox? Lox is simply salmon that has been cured with salt, which preserves it. The name comes from the Yiddish word laks, which literally means salmon. And it’s delicious! What is the difference between lox vs. smoked salmon? Many people use these terms interchangeably, but true lox is made using a simple salt curing process, while smoked salmon is cured and then smoked (hot or cold-smoking) for a different texture and unmistakable smokiness. What is the difference between gravlax vs. lox? Lox and gravlax are similar, both being cured but not smoked. However, gravlax is spiced with ingredients like sugar, salt, pepper, dill, juniper berries, citrus, and aquavit. My salmon lox recipe just lets the flavor of the fish shine instead! What is Nova lox? Nova lox refers either to lox made from Nova Scotia salmon or to a specific style where the fish is cured and then lightly smoked. This method combines curing, with an additional smoking step. Is lox raw? Yes, lox is considered raw, but it’s cured with salt and is safe to eat.
Storage Instructions
Store: Keep your salmon lox in an airtight container in the refrigerator for up to about a week. I usually add an extra layer of plastic wrap before putting on the lid, which locks in the moisture better. Freeze: Wrap the fish tightly in plastic wrap, then place in a zip lock bag and remove as much air as you can. If you know you’ll be freezing it, I recommend doing so before slicing. You can keep it in the freezer for up to 6 months. Just thaw in the fridge overnight.
Ways To Eat Lox
There are so many ways I enjoy this lox recipe! My daughters and I actually just love it plain next to fried eggs or egg muffin cups. But here are some other ways to eat it:
Get the freshest salmon you can. Since we’re curing it and not cooking, you’ll taste the freshness more than ever! I prefer wild-caught for my lox recipe, but any kind is fine as long as it’s fresh, vibrant, and firm. Be generous with the seasonings. It’s normal for it to look like too much! You need a lot of salt needs to fully penetrate and cure the fish, so use the entire amount on my recipe card below. Slice as thinly as possible. I’ve never been able to slice it as thin as the store-bought kind, but I do my best! Thinner slices have a better texture when you eat them. Plus, they look prettier. 😉
Lox Bagel – The New York classic! Slather your favorite bagel with a schmear of cream cheese, homemade lox, cucumber, red onion, tomato slices, and/or capers. I use my low carb bagels (shown in my pictures here), while my kids eat regular. Platters – Cured salmon is perfect for your Christmas charcuterie board with cheese, crackers, fresh veggies, and fruit. I also like to make little salmon cucumber bites with it for appetizers! Salads – Swap baked salmon for cured salmon in my salmon salad recipe, or use it instead of smoked salmon in my smoked salmon salad. One of my favorites is on top of strawberry spinach salad for a fresh spring or summer lunch! You could even swap the chicken in a Cobb salad for a fun twist. Bowls – If you have your lox ready in the fridge, it’s a faster way to make my salmon bowls! Eggs – Stir the cured fish into scrambled eggs, tuck it into omelettes, or swap the bacon for salmon in my bacon deviled eggs recipe.
More Easy Salmon Recipes
Since I love salmon, I have so many other ways you can use it! If you picked up extra, use the rest for one of my other recipes:
My Favorite Dishes For This Recipe
You’ll need two different-sized baking dishes, so that one can weigh down the other. I usually use this set that fits together evenly (you’ll spot them in many of my other recipe pictures, too). Please enter your first name for your account. Your saved recipe will also be sent to your email.
