Easy Homemade Dill-Cured Lox is a simple recipe using a dry cure of salt, sugar, and fresh dill to create a delicious lox (or gravlax), not prepared in a smoker.
Lox is traditionally made from salt-cured or smoked salmon.
This recipe uses a dry cure of salt, sugar, and fresh dill, mirroring the classic flavor profile of Scandinavian gravlax.
With only 5 ingredients, the preparation is straightforward: season the salmon, wrap it, refrigerate for a few days, and turn it once daily.
This recipe provides a cost-effective way to prepare high-quality cured salmon for a brunch spread or dairy event without the need for smoking or a smoky flavor.
As a classic Jewish deli specialty, it is an excellent addition to a fresh bagel and serves as a budget-friendly alternative to store-bought lox.
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What ingredients do I need to make Easy Homemade Dill-Cured Lox
The only ingredients that you need to have to make this recipe are:
fresh salmon fillet
fresh dill
kosher salt
white granulated sugar
course ground black pepper
Frequently Asked Questions
Can you freeze homemade lox?
Yes, you can freeze cured salmon tightly wrapped in plastic wrap and placed in a freezer-safe bag for up to 2 to 3 months. Thaw it overnight in the refrigerator before serving.
How long does homemade dill-cured lox last in the fridge?
Properly stored in an airtight container or wrapped tightly in plastic wrap, homemade lox will last for 5 to 7 days in the refrigerator.
What is the difference between lox and gravlax?
Traditional lox is cured only in a salt brine, whereas gravlax (which this recipe mimics) is a dry-cured salmon using a mixture of salt, sugar, and fresh dill.
How do you slice lox paper-thin?
To get clean, thin slices, make sure the salmon is thoroughly chilled, use a very sharp, long, thin-bladed carving knife, and slice at a shallow 45-degree angle across the fillet.
What is the best way to eat lox?
The classic and best way to enjoy lox is layered on a fresh bagel with cream cheese (or a dairy-free alternative), thinly sliced red onion, capers, fresh dill, and a squeeze of fresh lemon juice.
It is also delicious served on toast, in breakfast scrambles, or as part of a brunch charcuterie board.
Here are some great deli sides to go with your lox.
Want to have your homemade lox with a homemade bagel?
Easy Homemade Dill-Cured Lox Recipe
Easy-to-make, delicious, 5-ingredient homemade lox similar to gravlax using a dry dill cure and not a smoker.
Ingredients
- 1 pound of fresh salmon filet, skinned
- 1 cup kosher salt
- ¼ cup white granulated sugar
- 4 ounces sprigs of fresh dill, chopped
- 1 teaspoon coarse ground black pepper
Instructions
- In a bowl, mix the salt, sugar, chopped dill, and black pepper.
- Lay a length of plastic wrap on the table that is a few inches longer than the piece of salmon and more than twice as wide.
- Place half of the mixture from the bowl on the plastic wrap in the size of the piece of salmon.
- Cover the top part of the salmon with the remaining mixture.
- Wrap the salmon with the mixture in the plastic wrap and place in a baking pan.
- Place another baking pan on top of the fish and put a few canned goods (or something similar) in the top pan to weigh it down.
- Place in the refrigerator for 2-3 days, pouring out any liquid from the bottom pan and turning the salmon over approximately every 12 hours or so.
- After 2-3 days, remove the salmon and wash well (the more you wash, the less there will be of a taste of the dill).
- Slice into very thin slices.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 295Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 71mgSodium: 15202mgCarbohydrates: 15gFiber: 1gSugar: 12gProtein: 26g
