Homemade Smoked Salmon

Who else LOVES bagels and lox?  Me, me, me, and oh yeah, ME!  It’s one of my favorite dishes to get when I’m brunchin’.

Recently, I discovered you can actually make lox at home.  WHAT?!  Not only can you make it, but it is SO easy!


Fun fact – most of us use the terms “smoked salmon” and “lox” interchangeably, but what you are likely eating when you refer to “lox” is actually “CURED” salmon!  Rather than being smoked in a smoker, it is actually “cooked” in the fridge just by sitting in salt.

You don’t even need to use sushi grade salmon or any special type really.  I asked the butcher in the meat department at my grocery store and he said any fresh salmon from the meat counter will work.

This recipe could not be easier.  All you need is raw salmon, salt, and plastic wrap.  Trust me, you are going to be making this ALL the time!

Cured Salmon

  1. Select a piece of raw salmon.  I often use a single serving piece (around 130-160 g), but you can do this with a much bigger piece to feed a crowd if you want.
  2. Place the salmon skin side down on a large piece of plastic wrap.
  3. Douse (and I mean douse, don’t be skimpy here) the top of the salmon with salt.
  4. Wrap the salmon tightly in the plastic wrap.  Then, wrap it again one more time as tightly as you can.
  5. Place the salmon on a plate in the fridge and put a weight on it (I use a can of beans).  Leave it in the fridge for 24 hours.
  6. The next day, flip the salmon over on the other side and put the weight back on it.  Leave it in the fridge for another 24 hours.
  7. Remove the salmon from the fridge and unwrap it.  It should feel tougher than when you first put it in.  Slice using a sharp knife at an angle so you separate the meat from the skin and get small, thin pieces.

This recipe pairs beautifully with Gina’s 5-ingredient bagels.  You can see her recipe here!


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