Easy Homemade Lox

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Homemade Lox is an easy recipe for lox similar to the one often found in iconic New York bagel or appetizing shops (appys)!

This traditional dry cure with salt, sugar, and dill creates a delicious lox (dill lox or gravlax) without having to use a smoker!

This simple 5-ingredient recipe brings delicious lox to your table at a fraction of the price of store-bought lox!

It’s delicious sliced and piled on a fresh bagel with a slice of onion or any of your favorite toppings!

It’s perfect to have at a Sunday brunch spread or at get-togethers, picnics, or family events!

Normally eaten with a bagel, lox is an amazing deli food made from brined or cured salmon, or it can be smoked.

This is an incredibly simple recipe for dry-cured salmon with very easy prep. and only 5-ingredients!

Because it is cured with salt, sugar, and dill, it is also the recipe for Scandinavial gravlax!

Just prepare the salmon and leave in the fridge for a few days, only turning over once a day.

It’s great on a fresh store-bought or homemade bagel and it is much more budget-friendly than store-bought lox.

So, why stand in line at the bagel shop or appy and pay those prices when you can simply make it at home!

Impress everyone at that Sunday get-together! They will never know how easy it was to make!

While the ingredients for this particular recipe may not be ones that someone would typically find in their pantry, there are many seasonings, spices, herbs, and other ingredients that are helpful to keep in your kitchen for many spur-of-the-moment or last-minute recipes that will keep you from running out to the store or borrowing from a neighbor.

These are mostly what I keep for that purpose:

• salt (my recipes use regular table salt)
• ground black or white pepper
• granulated garlic or garlic powder (I prefer granulated)
• onion powder
• sweet paprika and/or sweet pepper flakes (paprika is ground dried red pepper, pepper flakes are crushed dried red pepper)
• hot paprika, hot pepper flakes, or cayenne pepper (moderately spicy dried ground chili pepper) for those occasional spicy dishes
• ground turmeric
• ground cumin
• ground cinnamon
• ground ginger
• ground nutmeg
• ground cloves (for pumpkin flavors)
• sugar (granulated)
• brown sugar
• chicken consommé powder / beef bouillon powder (regular or vegetarian)
• onion soup mix
• onion flakes (substitute for fresh onion—3 tablespoons for 1 medium onion).
• various herbs
• additional spices to adapt taste to preference
• oil / margarine / butter / cooking spray
• coconut cream as a dairy-free cream substitute
• flavorless milk substitute as a dairy-free milk alternative
• cornstarch as a thickening agent
• flour
• baking powder
• baking soda
• bread crumbs or cornflake crumbs (you can make these with your blender or food processor) for coating
• condiments, such as ketchup, mustard, barbecue sauce
• tomato sauce/tomato paste/canned tomatoes—diced or crushed/pasta sauce
• soy sauce (makes a great flavoring for savory foods)

And we always have eggs in the fridge and onions, rice, and potatoes on our shelves, as well as pasta.

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Yield: 4 four-ounce servings

Easy Homemade Lox

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Easy-to-make, delicious, 5-ingredient homemade dill lox (and Scandinavian gravlax) using a dry dill cure.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 1 pound of fresh salmon filet, skinned
• 1 cup kosher salt
• 1/4 cup white granulated sugar
• 4 ounces sprigs of fresh dill, chopped
• 1 teaspoon coarse ground black pepper

Instructions

1. In a bowl, mix the salt, sugar, chopped dill, and black pepper.
2. 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.
3. Place half of the mixture from the bowl on the plastic wrap in the size of the piece of salmon.
4. Cover the top part of the salmon with the remaining mixture.
5. Wrap the salmon with the mixture in the plastic wrap and place in a baking pan.
6. 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.
7. 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.
8. 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).
9. Slice into very thin slices.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 295Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 71mgSodium: 15202mgCarbohydrates: 15gFiber: 1gSugar: 12gProtein: 26g

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