The easiest lox recipe youโll ever find!
I love bringing you classic Jewish foods and showing you that some of the things we grew up eating are actually incredibly easy to make at home. And homemade lox? It doesnโt get much easier than this.
Ingredients:
1 large slab of high-quality, skin-on salmon, preferably farmed Atlantic salmon and previously frozen. Any high-quality fresh salmon will also work well.
1 cup sugar
1 cup salt
Or simply use as much equal-parts sugar and salt as you need to completely cover the salmon.
The higher the quality of the salmon, the better the final flavor will be.
Cover the salmon thoroughly with the salt and sugar mixture, wrap it completely and tightly in Saran Wrap, and place it in the refrigerator overnight, about 12โ18 hours.
During the curing process, the salmon will release quite a bit of moisture. Once itโs ready, unwrap it and rinse off the cure and all that excess moisture.
Then grab a very sharp knife and slice it as thin or as thick as you like.
Thatโs it. Homemade lox!
Want to turn it into gravlax? Add fresh dill or your favorite herbs to the cure. You can even take it one step further and smoke it for another completely different flavor.
Enjoy, and if you love classic Jewish food, easy recipes, and everything weโre cooking here at Sruly Cooks, make sure to subscribe and share the video.
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