📝 About This Recipe
The pinnacle of the brunch table, Nova Lox is a masterpiece of preservation that marries the clean, fatty richness of Atlantic salmon with a delicate balance of salt, sugar, and cool hardwood smoke. Unlike its saltier cousin 'Belly Lox,' Nova is cold-smoked after curing, resulting in a buttery, translucent texture and a sophisticated depth of flavor. This recipe guides you through the patient, multi-day process of transforming a fresh fillet into a silken delicacy that rivals the finest New York delis.
🥗 Ingredients
The Fish
- 3 pounds Fresh Atlantic Salmon Fillet (Center-cut, skin-on, pin bones removed)
The Signature Cure
- 1 cup Kosher Salt (Diamond Crystal preferred)
- 1/2 cup Granulated Sugar
- 1/2 cup Light Brown Sugar (Packed)
- 2 tablespoons Black Peppercorns (Toasted and coarsely cracked)
- 1 tablespoon Coriander Seeds (Toasted and crushed)
- 1 bunch Fresh Dill (Finely chopped)
- 2 tablespoons Lemon Zest (From about 2 large lemons)
Smoking & Finishing
- 1 bag Hardwood Pellets or Dust (Apple, Cherry, or Alder wood)
- 2 tablespoons Extra Virgin Olive Oil (For brushing the pellicle)
👨🍳 Instructions
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1
Begin by inspecting your salmon fillet. Ensure all pin bones are removed using tweezers and pat the fish completely dry with paper towels. Place the fish skin-side down on a large piece of plastic wrap.
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2
In a medium bowl, whisk together the kosher salt, both sugars, cracked peppercorns, crushed coriander, lemon zest, and chopped dill until thoroughly combined.
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3
Generously coat the flesh side of the salmon with the cure mixture, pressing it firmly so it adheres. The layer should be about 1/4 inch thick, slightly thicker on the head end and thinner toward the tail.
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4
Wrap the salmon tightly in several layers of plastic wrap. Place the wrapped fish in a shallow glass baking dish or rimmed sheet pan. Place another pan on top and weigh it down with two heavy cans or bricks to help express moisture.
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5
Refrigerate the salmon for 36 to 48 hours. Every 12 hours, flip the fish over and drain any liquid that has accumulated in the bottom of the pan.
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6
Unwrap the fish and rinse it thoroughly under cold running water to remove all traces of the cure. Pat it very dry with paper towels.
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7
Place the salmon on a wire rack set over a sheet pan. Refrigerate, uncovered, for 8-12 hours (or overnight). This creates the 'pellicle,' a tacky surface that allows the smoke to adhere properly.
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8
Prepare your cold smoker or smoking attachment. Ensure the internal temperature of the smoking chamber does not exceed 80°F (26°C); the goal is to flavor the fish, not cook it.
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9
Light your hardwood (alder or fruitwood) and place the salmon in the smoker. Cold smoke the fish for 6 to 8 hours, maintaining a steady but thin stream of smoke.
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10
Remove the salmon from the smoker. Wrap it tightly in plastic wrap and let it rest in the refrigerator for at least 4 hours, or ideally overnight, to allow the smoke flavors to mellow and penetrate the center.
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11
Using a long, flexible slicing knife (a salmon slicer), cut the lox into paper-thin slices at a 45-degree angle, working from the head toward the tail and stopping at the skin.
💡 Chef's Tips
Use the freshest, highest-quality salmon available; sushi-grade is preferred since the fish remains technically raw. Keep the temperature low! If your smoker gets too hot, place a tray of ice cubes between the smoke source and the fish. Don't skip the pellicle-drying stage; without that tacky surface, the smoke will taste bitter rather than sweet and aromatic. For a cleaner slice, place the finished lox in the freezer for 15-20 minutes before carving to firm it up. If you don't have a cold smoker, you can use a 'smoke tube' filled with pellets inside your regular grill (turned off).
🍽️ Serving Suggestions
Classic New York Style: Serve on a toasted everything bagel with a thick schmear of cream cheese, red onion, capers, and tomato. Scandinavian Style: Pair with dark rye bread, a honey-mustard dill sauce, and pickled cucumbers. Beverage Pairing: A crisp, dry Riesling or a classic chilled Vodka martini with a lemon twist. Appetizer Idea: Fold slices into 'roses' and serve on cucumber rounds with a dollop of crème fraîche and chives.