Homemade Lox

Homemade Lox is a silky, flavorful, and delicately cured salmon that’s perfect for bagels, salads, or charcuterie boards. With just a few simple ingredients and a little patience, you can create this deli classic right in your own kitchen!

I first made lox when I wanted a fresher, more affordable alternative to store-bought versions. The curing process was surprisingly easy, and the result was buttery, melt-in-your-mouth salmon with the perfect balance of salt and subtle sweetness. It quickly became a brunch staple!

What’s great about making lox at home is the ability to customize the flavor. You can add dill for a classic touch, use citrus zest for brightness, or even incorporate spices like black pepper or juniper berries for depth. Whether layered on a bagel with cream cheese or served alongside capers and red onions, this Homemade Lox is sure to impress!

Perfect for:

Brunch gatherings
Elegant breakfasts
Bagel sandwiches
Charcuterie boards
Seafood lovers

Why You’ll Love This Recipe

Here are 10 reasons why this Homemade Lox recipe will become a staple in your kitchen:

Incredible Freshness: Making lox at home ensures the highest quality and freshest flavor.
No Cooking Required: A simple curing process eliminates the need for cooking.
Customizable Seasoning: Tailor the flavors to your preference by adding herbs, citrus zest, or spices.
Cost-Effective: Homemade lox is much more affordable than store-bought options.
Melt-in-Your-Mouth Texture: Achieves the perfect silky, tender consistency.
Perfect for Meal Prep: Make a batch ahead of time for effortless breakfasts throughout the week.
Impress Your Guests: Serve gourmet-quality lox for a luxurious brunch experience.
Healthy and Nutritious: Packed with Omega-3 fatty acids and high-quality protein.
Minimal Ingredients: Requires only a few simple pantry staples.
Great for Gifting: A beautifully packaged batch makes a thoughtful homemade gift.

Preparation and Curing Time

Total Time: 48 hours (curing time included)
Preparation Time: 10 minutes
Curing Time: 24-48 hours
Servings: 6-8 servings
Calories per serving: Approximately 80-100 calories
Key Nutrients: Protein: 10g, Carbs: 0g, Fat: 4g

Ingredients

Basic Cure:

1 lb fresh salmon fillet, skin-on, pin bones removed
¼ cup kosher salt
2 tablespoons granulated sugar

Optional Flavor Enhancements:

1 teaspoon black pepper, crushed
2 tablespoons fresh dill, chopped
1 teaspoon lemon zest
1 teaspoon crushed coriander seeds

Ingredient Highlights

Kosher Salt: The key to properly curing the salmon while maintaining its texture.
Sugar: Balances out the salt and enhances the delicate salmon flavor.
Fresh Dill: A classic herb that complements lox beautifully.
Lemon Zest: Adds a bright citrus note for extra freshness.

Step-by-Step Instructions

Prepare the Salmon:

Pat Dry: Use paper towels to pat the salmon fillet completely dry.
Check for Pin Bones: Run your fingers along the flesh and remove any pin bones with tweezers.

Make the Cure:

Mix Ingredients: In a small bowl, combine the kosher salt, sugar, and any optional seasonings.

Cure the Salmon:

Coat the Fillet: Evenly rub the cure mixture all over the salmon, covering both the top and bottom.
Wrap Tightly: Place the salmon in plastic wrap, ensuring a snug seal.
Weigh it Down: Place the wrapped salmon in a shallow dish and set a heavy plate or small pan on top to press it down.
Refrigerate: Let the salmon cure in the fridge for 24-48 hours, flipping it halfway through.

Rinse and Serve:

Unwrap and Rinse: Gently rinse off the cure mixture under cold water.
Pat Dry: Use a paper towel to dry the salmon.
Slice Thinly: Use a sharp knife to cut thin slices at an angle.

How to Serve

Here are 10 serving suggestions for Homemade Lox:

Classic Bagel Spread: Serve on a toasted bagel with cream cheese, capers, and red onions.
With Scrambled Eggs: Add lox to scrambled eggs for a luxurious breakfast.
Smoked Salmon Platter: Arrange on a board with crackers, cheeses, and fruit.
With Avocado Toast: Layer lox over avocado toast for a delicious, nutrient-packed meal.
In a Salad: Toss lox into a fresh green salad with cucumbers and lemon vinaigrette.
With Pickled Vegetables: Pair with pickled onions or radishes for a tangy contrast.
In a Sushi Roll: Use lox as a sushi filling with cream cheese and cucumber.
On Crostini: Serve on crispy crostini with a dollop of crème fraîche.
As a Wrap Filling: Wrap lox in a tortilla with greens and a light dressing.
With Pasta: Toss into warm pasta with olive oil, garlic, and arugula.

Additional Tips

Use High-Quality Salmon – Opt for fresh, sushi-grade salmon for the best texture and flavor. Wild-caught varieties tend to be leaner, while farmed salmon has a richer, buttery taste.
Trim Any Brown Flesh – The dark portion of salmon near the skin can have a stronger, more fishy flavor. Trimming it off results in a cleaner taste.
Balance Your Cure Ratio – A standard cure is a 2:1 ratio of salt to sugar, but you can adjust slightly based on your preference for sweetness or savoriness.
Weigh Down the Salmon – Pressing the fish with a weighted object (like a small pan or canned goods) ensures a firmer texture by drawing out more moisture.
Add Flavor Enhancements – Incorporate fresh herbs like dill, citrus zest, crushed peppercorns, or even a splash of gin or vodka for extra depth.
Flip It Occasionally – Turning the salmon every 12 hours helps it cure evenly and absorb the seasonings more effectively.
Pat Dry Before Slicing – After curing, gently rinse the salmon and pat it dry to remove excess salt before slicing thinly with a sharp knife.
Slice Against the Grain – Cutting the lox at a shallow angle against the grain results in smooth, delicate pieces rather than tough, chewy bites.
Store Properly – Keep your homemade lox wrapped in parchment paper and sealed in an airtight container in the fridge for up to five days. For longer storage, freeze in small portions.
Serve Creatively – Beyond bagels and cream cheese, try lox in salads, scrambled eggs, sushi rolls, or even atop avocado toast for a gourmet touch.

Recipe Variations

Dill & Lemon Lox – Add fresh dill and lemon zest to the curing mixture for a bright, herby flavor.
Everything Bagel Lox – Coat the salmon with everything bagel seasoning (sesame seeds, poppy seeds, garlic, onion, salt) before curing.
Maple-Cured Lox – Replace some of the sugar with maple syrup for a hint of natural sweetness.
Beet-Cured Lox – Add grated beets to the curing mix to give the salmon a vibrant pink hue and earthy undertones.
Whiskey-Infused Lox – Splash a bit of whiskey over the salmon before curing for a smoky depth of flavor.
Spicy Jalapeño Lox – Mix in finely chopped jalapeños or red pepper flakes for a subtle kick.
Miso-Cured Lox – Blend white miso paste into the curing mix for a savory umami boost.
Citrus-Cured Lox – Use a combination of orange, lime, and lemon zest for a refreshing citrus twist.
Smoky Paprika Lox – Sprinkle smoked paprika into the cure for a hint of natural smokiness.
Coconut Sugar & Ginger Lox – Substitute coconut sugar for regular sugar and add grated fresh ginger for a unique sweet-and-spicy profile.

Special Equipment

Sharp Knife: Essential for slicing thin, even pieces.
Tweezers: To remove any remaining pin bones.
Plastic Wrap: Ensures an even cure and keeps the salmon sealed.
Heavy Weight: A small plate or pan helps press the salmon for better texture.

FAQ Section

What is lox?
Lox is thinly sliced, salt-cured salmon, traditionally made without smoking. It has a silky texture and a rich, savory flavor.
What’s the difference between lox and smoked salmon?
Lox is cured in salt but not smoked, whereas smoked salmon is both cured and cold-smoked, giving it a slightly firmer texture and smoky flavor.
What type of salmon should I use for homemade lox?
Use high-quality, fresh, or previously frozen wild-caught salmon. Atlantic, King, or Sockeye salmon work well.
Do I need to freeze salmon before making lox?
Freezing salmon for at least 7 days at -4°F (-20°C) kills potential parasites, making it safer to consume raw.
How long does it take to cure lox?
Lox typically cures for 24 to 72 hours in the refrigerator, depending on your preferred texture and saltiness.
How do I store homemade lox?
Keep lox refrigerated in an airtight container for up to 5 days. For longer storage, freeze it for up to 2 months.
Can I reduce the salt in my lox?
Yes, after curing, rinse the salmon well and soak it in cold water for 15–30 minutes to remove excess salt.
What’s the best way to serve lox?
Lox pairs well with bagels, cream cheese, capers, red onion, and fresh dill. It’s also great in salads and sandwiches.
Can I use table salt instead of kosher salt?
Kosher salt is preferred because it draws out moisture evenly. If using table salt, use less, as it is finer and saltier by weight.
Is homemade lox safe to eat?
Yes, as long as you use high-quality salmon, follow proper freezing and curing methods, and store it safely.

Conclusion

Homemade Lox is a luxurious yet surprisingly simple dish that transforms fresh salmon into silky, flavorful slices perfect for bagels, salads, or charcuterie boards. Cured with salt, sugar, and fresh herbs, this classic deli favorite delivers a rich, buttery texture with just the right amount of savory depth.

This recipe is easy to customize—add fresh dill for a traditional touch, mix in citrus zest for brightness, or experiment with spices like black pepper or coriander for extra flavor. Serve it thinly sliced with cream cheese, capers, and red onions for the ultimate bagel experience!

I can’t wait to see how your Homemade Lox turns out! Be sure to share your photos on Instagram and tag me—I’d love to see your delicious creations. Don’t forget to leave a comment and let me know how you made this recipe your own!