Homemade Lox

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Rinse salmon with water; pat dry with paper towels.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Lay a piece of plastic wrap onto a flat surface. Mix together kosher salt and sugar in a small bowl. Pour 1/2 of the salt mixture onto the plastic wrap; lay salmon on top. Cover salmon with remaining salt mixture.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Fold plastic wrap around salmon until secure; cover with a second layer of plastic wrap.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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 is silky, about 48 hours.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Fill a large bowl with ice water. Fill a second bowl with cold water and 3 drops liquid smoke.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Unwrap salmon and dip in liquid smoke mixture to rinse. Remove to ice water and let sit, submerged, for 30 minutes. Repeat rinsing and submerging 2 more times, adding 3 drops liquid smoke to ice water each time.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Dry salmon with paper towels. Slice with a sharp knife, starting at the thin edge.'}

📊 Nutrition Facts

Per serving (8 servings total)