Last updated on December 29th, 2018.
Make your own lox (smoked salmon) with this easy lox recipe. You will never go back to store-bought lox!
Curing lox is easy, and homemade lox is so much fresher, tastier, and healthier than store-bought lox. Serve lox for breakfast or brunch on a toasted bagel with cream cheese, or with slices of cucumber for a keto-friendly option.
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One of my favorite things about visiting my mom for a weekend is sitting down and having breakfast with her. We sit down over a cup of delicious coffee with steamed frothy milk. We eat toasted English muffins topped with cream cheese and slices of lox.
If you’ve never had lox, it is cured smoked salmon. Lox is a popular bagel topping in NYC. But it seems that many people from other parts of the country have never heard of it. And this is so sad, because salty smokey lox with cream cheese on a bagel is just so so good!
Now, if you HAVE had lox, then you know how freakin’ expensive it is – around $25/pound. That’s nuts. So you can imagine my excitement when my mom casually said ”Oh, I want to buy some salmon so I can make lox for breakfast.”
Wait. WHAT? I didn’t know you can just MAKE lox!
Apparently you can. And let me share my mom’s lox recipe with you.
Turns out curing salmon to make lox is totally safe and easy. The salt seeps into the salmon and kills all bacteria during the 2-3 days of salt curing.
So I went to the store with my mom and also got myself a nice big chunk of salmon to make lox.
Lox is so easy to make, and only takes a few minutes of hands-on time. The salmon does take 2-3 days to cure (depending on how salty you want it), so you do have to plan ahead if you want to enjoy it for breakfast.
This recipe is so worth waiting for. Fresh salmon fillets are so much cheaper than buying small packages of prepared lox.
And home cured salmon doesn’t have any nitrites or other preservatives added to it (other than salt, obviously).
Homemade lox also tastes fresher. You can bite through it like a hot knife through butter, while store-bought lox is usually chewier.
The other awesome thing about making your own lox is that you can experiment with different flavors of salt, herbs, and seasonings. I think next time I will try a chili lime version, or maybe add some dried herbs for a Mediterranean flavor.
Once you make your own cured salmon, you can use it on so many ways!
One of my favorite ways to use lox is for this Lox Appetizer Platter that I’ve put together. This platter consists of several different lox appetizers: a Greek Yogurt Lox dip, Lox Bagel Bites, and Cucumber-Lox bites.
I actually put together a roundup of 16 recipes from other bloggers that use lox. This list has ideas for breakfast, brunch, dinner, and party foods. Definitely check it out if you are a fan of lox:
So are you convinced yet that making your own Lox is a GOOD IDEA?
Excellent. Keep reading then.
A nice fatty thick piece of salmon that is similar thickness all throughout is best for making lox. It’s OK if it has skin on it – you will cure the salmon with the skin on and then slice pieces of salmon meat off the skin. Make sure you scroll all the way down to the bottom of the post to read about what to do with the leftover salmon skin!
What you’ll need to cure salmon:
For this recipe I recommend using smoked sea salt, to give the lox that nice smoky smoked salmon flavor. If you don’t have smoked sea salt, you can definitely use plain sea salt.
I also add a bit of brown sugar to the curing mix, just to cut some of that salt flavor. Don’t worry, the lox won’t taste sweet, you won’t even notice that there is a bit of sugar added. Light or dark brown sugar will work.
You can absolutely skip the sugar if you are trying to keep things keto-friendly.
How should you serve lox?
There are so many ways to enjoy lox! It’s not just for breakfast – lox is great for many lunch and dinner recipes. Here are some of my favorite ways to serve lox:
- On a toasted bagel, English muffin, or toast smeared with cream cheese
- Try adding capers, fresh dill, or fresh parsley to the above
- Make an open-faced sandwich with lox and a poached egg
- Avocado toast with lox
- In this delicious lox appetizer platter – the platter contains a recipe for Greek yogurt-smoked salmon dip, as well as refreshing Cucumber & Lox bites. Dare I say it is a healthy appetizer platter that tastes like a million bucks?
- Toss sliced lox with your favorite Alfredo pasta recipe
- Enjoy lox on a salad of greens and a squeeze of lemon and drizzle of olive oil as your dressing
- In any of these lox recipes
Oh, and what do you do with the salted skin when you finished all the salmon, you ask? Well this might seem totally weird, but fry it like bacon.
Make sure all the meaty parts are removed from the skin, and place it in a pan non-skin side down and cook over medium heat for about 5 minutes on each side, until each side is nice and crispy. Place on a paper towel to drain. It will get even crispier as it cools down. You’ll have a salty delicious piece of fried salmon skin.
This is actually one of my favorite parts about cooking salmon – I always save the skin and fry it into crispy salmon-bacon – it is so good!
What’s the difference between Lox and Smoked Salmon?
Good question! They are both raw salmon that is cured with salt. However, smoked salmon is also smoked after it is cured. Lox is just cured salmon. So smoked salmon has an extra layer of flavor from the smoke. The cool thing is you can give homemade lox the smokey flavor just by using smoked sea salt. You don’t have to bother with any smokers but you still get the tasty smoked salmon flavor!
This recipe below recommends using smoked sea salt (you can get smoked sea salt on Amazon, this bag will last you a while!), but if you don’t have that on hand you can definitely use regular old sea salt.
And if you are planning on using this homemade lox in any recipes, you can use lox and smoked salmon interchangeably in recipes!
There’s a detailed explanation about the difference between smoked salmon and lox on The Kitchn, if you are interested in learning more.
If you enjoyed this recipe, please leave me a comment and a star rating below and let me know! And don’t forget to share it on Facebook and Pinterest.
Smoked Salmon - Lox Recipe
- Rinse the salmon and pat it dry with a paper towel. If it has skin, leave the skin on. If you feel any bones in the salmon while you are doing this, remove them - tweezers are useful for this.
- Combine the salt and sugar (and pepper and herbs, if using), and rub the seasoning all over the salmon. You might have some extra seasoning that you haven't used up - if so, just place it on top of the salmon.
- Get a large piece of plastic wrap. Place the salmon skin-side down. Wrap the salmon tightly with plastic wrap and place it in a container that has a lid. Cover with a lid and place in the fridge.
- After 2-3 days, rinse the whole salmon under cold water. Thinly slice the salmon. Serve immediately, or transfer to a clean container and store refrigerated until serving.
- It's best to use a piece of salmon that is the same thickness all around. But it's OK if you can't find a piece like that - just use what you find.
- You can cure the salmon for 2 or 3 days - there is some wiggle room here. However, it is best to stop curing and rinse off the extra salt just prior to serving the lox so that it is super fresh. The prepared lox will keep in the fridge for about 3 days in an air-tight container.
- Oh, and what to do with that salted cured salmon skin?? Fry it like bacon!! It will turn crispy on both sides and will be SO DELICIOUS. Just watch out because it will splatter while cooking just like bacon does.
- Skip the sugar for a keto-friendly version of this recipe. Serve with slices of cucumber and generous smears of cream cheese.