📝 About This Recipe
Experience the ultimate brunch luxury with this master-class recipe for authentic, deli-style lox. This process combines a traditional dry-cure of sea salt and organic sugar with a delicate cold-smoke finish to achieve a buttery, melt-in-your-mouth texture. Perfect for those who appreciate the balance of ocean-fresh salinity and a subtle, sophisticated hint of fruitwood smoke.
🥗 Ingredients
The Salmon
- 2.5 - 3 pounds Fresh Sushi-Grade Atlantic Salmon Side (skin-on, pin bones removed, center-cut preferred)
The Signature Cure
- 1 cup Kosher Salt (do not use table salt)
- 1/2 cup Granulated Sugar
- 1/2 cup Light Brown Sugar (packed)
- 2 tablespoons Black Peppercorns (toasted and coarsely cracked)
- 1 large bunch Fresh Dill (roughly chopped)
- 2 tablespoons Lemon Zest (from approximately 2 large lemons)
- 1 teaspoon Juniper Berries (crushed)
For Smoking
- 2-3 cups Applewood or Alderwood Pellets/Dust (for cold smoke generator)
- 2 quarts Ice Cubes (to maintain low temperature in the smoker)
👨🍳 Instructions
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1
Rinse the salmon side under cold water and pat it extremely dry with paper towels. Place it skin-side down on a clean cutting board and double-check for any remaining pin bones using tweezers.
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2
In a medium bowl, whisk together the kosher salt, granulated sugar, brown sugar, cracked peppercorns, crushed juniper berries, and lemon zest until thoroughly combined.
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3
Lay out two long sheets of plastic wrap, overlapping them slightly. Sprinkle one-third of the cure mixture and half of the chopped dill onto the plastic wrap in the shape of the salmon fillet.
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4
Place the salmon skin-side down onto the bed of salt and dill. Top the flesh side with the remaining cure and the rest of the dill, pressing it firmly into the meat to ensure total coverage.
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5
Wrap the salmon tightly with the plastic wrap, then wrap it again in a second layer to prevent leaks. Place the package in a shallow glass baking dish.
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6
Place a second flat dish or a weighted board on top of the salmon to compress it. Refrigerate for 24 to 36 hours, flipping the fish every 12 hours to ensure even curing.
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7
Unwrap the salmon and discard the liquid. Rinse the fillet thoroughly under cold running water to remove all salt and herbs. Pat completely dry with paper towels.
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8
Place the rinsed salmon on a wire rack set over a baking sheet. Return it to the refrigerator, uncovered, for 4-8 hours. This develops the 'pellicle,' a tacky surface that allows smoke to adhere properly.
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9
Prepare your smoker for cold smoking. The internal temperature must stay below 80°F (26°C). Fill a pan with ice and place it at the bottom of the smoker to act as a heat sink.
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10
Using a cold smoke generator or a smoking tube with applewood or alderwood, begin the smoke. Place the salmon on the rack as far from the smoke source as possible.
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11
Cold smoke the salmon for 4 to 6 hours. Check the ice pan periodically and refill if it begins to melt significantly.
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12
Remove the salmon from the smoker. Wrap it tightly in clean plastic wrap and refrigerate for at least 12 hours before slicing. This allows the smoke flavor to mellow and penetrate the center.
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13
To serve, use a long, flexible carving knife to cut paper-thin slices at a sharp angle against the grain, stopping just before you hit the skin.
💡 Chef's Tips
Use the freshest, highest-quality salmon possible; since it isn't 'cooked' with heat, quality is paramount. Don't skip the pellicle-drying stage; without that tacky surface, the smoke will taste bitter rather than sweet. If you don't have a smoker, you can stop after the curing stage for a delicious 'Gravlax' style dish. Always slice against the grain at a 45-degree angle to achieve those iconic, translucent deli ribbons. Store leftovers tightly wrapped in the fridge for up to 5 days, or freeze for up to 1 month.
🍽️ Serving Suggestions
Classic Everything Bagel with a thick schmear of scallion cream cheese, capers, and red onion. Buckwheat blinis with a dollop of crème fraîche and a sprig of fresh dill. Chilled Sauvignon Blanc or a crisp, dry Champagne to cut through the fatty richness. Folded into soft-scrambled eggs with chives for an elevated breakfast. Cucumber rounds topped with lox and a touch of horseradish cream for a low-carb appetizer.