cured salmon, raw salmon

Lox is brined salmon and requires no cooking to eat! Put this on bagels, sushi rolls or sandwiches! Learn how to make lox with step-by-step photos!

Russian and Ukrainians serve lox in many weddings as it’s the cheaper alternative to smoked salmon. The curing helps the fish not to spoil and this recipe isn’t overly salty! Omit the pickling spice if planning to use for bagels or enjoy the Russian way with onions. This lox is good and is the only way I eat homemade lox!

NOTE: This recipe is ONLY for fresh salmon. Frozen salmon may not work for this. 

Cured fish default

Ingredients For lox: 

  • 2 1/2 lbs Fresh Salmon Fillet
  • 4 tbsp salt
  • 2 tbsp sugar
  • 1  tbsp Pickling Spice

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How to make lox: 

  1. Wash and pat dry the salmon using paper towels.

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2. Combine the salt, sugar and pickling spice into a shallow bowl.

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3. Cut the salmon fillet into 4 equal pieces and dredge each piece into the salt mixture coating each side very well. Make sure to use up all that seasoning mixture for all those pieces. 

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4. Place coated fillets into a large container (preferably with a lid) and refrigerate for 12-24 hours before eating.

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5. To serve take a fillet chunk and wipe off the seasoning remnants. Grease the fillet chunk with 1 tsp of vegetable oil and slice. Serve cold.

Note: Store salmon in the refrigerator for up-to one month. Natural juices should release from the fish, do not discard that liquid as that helps preserve the fish.  

cured fish top view

How To Make Lox

Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 16 servings
Author: Alyona's Cooking
Lox is brined salmon and requires no cooking to eat! Put this on bagels, sushi rolls or sandwiches! Learn how to make lox with step-by-step photos! 

Ingredients

  • 2 1/2 lbs Fresh Salmon
  • 4 tbsp salt
  • 2 tbsp sugar
  • 1 tbsp Pickling Spice

Instructions

  • Wash and pat dry the salmon using paper towels.
  • Combine the salt, sugar and pickling spice into a shallow bowl
  • Cut the salmon fillet into 4 equal pieces and dredge each piece into the salt mixture coating each side very well. Make sure to use up all that seasoning mixture for all those pieces.
  • Place coated fillets into a large container (preferably with a lid) and refrigerate for 12-24 hours before eating.
  • To serve take a fillet chunk and wipe off the seasoning remnants. Grease the fillet chunk with 1 tsp of vegetable oil and slice. Serve cold.

Nutrition per serving

Serving: 1servingCalories: 107kcalCarbohydrates: 2gProtein: 14gFat: 5gSaturated Fat: 1gCholesterol: 39mgSodium: 1776mgPotassium: 351mgFiber: 1gSugar: 1gVitamin A: 28IUVitamin C: 1mgCalcium: 12mgIron: 1mg

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