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Cured Salmon Recipe (Lox)

By: Alyona Demyanchuk
This is how to make Lox, a dry-cured salmon fillet marinated in salt and sugar (gravlax) minus the smoking. Salting salmon preserves the fish and is much cheaper than store-bought smoked salmon! There is plenty of shavings from a single fillet for sandwiches and bagels.
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12 servings
Course: Appetizer, seafood
Cuisine: Ukrainian

Equipment

  • 1 large tray or steam pan
  • 1 Sharp boning knife, (to slice the gravlax)
  • Set of small mixing bowls

Ingredients

  • 2 1/2 lb salmon fillet
  • 4 tbsp Kosher salt, (or high-quality sea salt)
  • 2 tbsp granulated sugar
  • 1 tbsp Pickling Spice, (optional)
  • fresh dill for garnish

Instructions

  • Wash and pat dry the salmon using paper towels. Leave the skin on for easier carving later. Place the salmon fillet onto a large tray or a full steam pan.
    washing and pat drying a salmon fillet for curing
  • Combine the salt, sugar, and pickling spice (if using) in a small bowl. I often sprinkle the salt and sugar over the salmon fillet to cure. Rub the salt and sugar all over the surface and sides.
    curing salmon with a salt and sugar rub
  • Cover the cured salmon with plastic wrap and refrigerate for 24 hours for a medium cure or up to 36 hours for a hard cure (see notes).
  • To serve, wash off the cure and remove any pickling remnants. Pat dry and place on a cutting board. Thinly carve the salmon at an angle for thin slices.
    washing cured salmon form the salt and sugar rub
  • Place all the slices in a container and add 2 tbsp of sunflower oil to coat them evenly. Serve or refrigerate for 12 more hours for better flavor and texture.
    finished gravlax from cured salmon

Notes

  • Dill-flavored Cured Salmon: After the salt cure is rubbed into the fillet, top it with 2-3 bunches of fresh dill and wrap it with saran wrap to infuse the salmon with dill. 
  • For the best flavor, marinate the salmon in the cure for 24 hours, then wash, thinly slice, and oil the salmon slices. Refrigerate for another 12-24 hours. 
  • Let it marinate for 32-36 hours for a firmer flesh (hard cure). It will be saltier in taste and well seasoned. 
  • Leave the skin on to carve the salmon more easily. 
Nutrition Facts
Cured Salmon Recipe (Lox)
Serving Size
 
1 serving
Amount per Serving
Calories
143
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
2
g
Cholesterol
 
52
mg
17
%
Sodium
 
2367
mg
103
%
Potassium
 
469
mg
13
%
Carbohydrates
 
2
g
1
%
Fiber
 
0.1
g
0
%
Sugar
 
2
g
2
%
Protein
 
19
g
38
%
Vitamin A
 
40
IU
1
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
16
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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