📝 About This Recipe
Experience the timeless art of preservation with this buttery, translucent salt-cured salmon. Unlike smoked varieties, this traditional lox relies on a precise balance of sea salt and sugar to draw out moisture, concentrating the fish's natural richness while creating a melt-in-your-mouth texture. Infused with aromatic citrus and fresh herbs, it is the ultimate centerpiece for a sophisticated brunch or a simple, elegant bagel spread.
🥗 Ingredients
The Fish
- 2 pounds Center-cut Atlantic Salmon Fillet (Skin-on, pin bones removed, sushi-grade quality)
The Cure Base
- 1/2 cup Kosher Salt (Do not use table salt as it is too fine)
- 1/2 cup Granulated Sugar (Helps balance the saltiness and retain moisture)
- 2 tablespoons Light Brown Sugar (Adds a hint of molasses depth)
Aromatics & Spices
- 1 large bunch Fresh Dill (Coarsely chopped, stems included)
- 1 tablespoon Black Peppercorns (Toasted and coarsely cracked)
- 1 teaspoon Coriander Seeds (Toasted and lightly crushed)
- 1 tablespoon Lemon Zest (From about 2 lemons)
- 1 tablespoon Orange Zest (From 1 large orange)
- 2 tablespoons Vodka or Aquavit (Acts as a curing accelerant and adds subtle botanical notes)
👨🍳 Instructions
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1
Inspect the salmon fillet carefully. Use clean tweezers or needle-nose pliers to pull out any remaining pin bones, pulling in the direction the bone is pointing to avoid tearing the flesh.
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2
Pat the salmon completely dry with paper towels. Moisture on the surface can interfere with the initial salt contact; a dry surface ensures an even cure.
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3
In a medium mixing bowl, combine the kosher salt, granulated sugar, brown sugar, cracked peppercorns, crushed coriander, lemon zest, and orange zest. Mix thoroughly until the citrus oils are well distributed into the salt.
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4
Lay out a large piece of plastic wrap (twice the length of the fish) on a flat surface. Spread about 1/3 of the salt mixture and half of the fresh dill onto the plastic wrap in the shape of the fillet.
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5
Place the salmon fillet skin-side down onto the bed of salt and dill. Drizzle the vodka or aquavit evenly over the flesh side of the salmon.
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6
Pack the remaining salt mixture firmly onto the top and sides of the salmon, ensuring the flesh is completely covered. Layer the remaining dill over the top.
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7
Wrap the salmon tightly with the plastic wrap, then wrap it again with a second layer of plastic to prevent any leaks. Place the bundle in a glass or ceramic baking dish (avoid metal to prevent off-flavors).
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8
Place a second smaller dish or a flat board on top of the salmon and weigh it down with two heavy cans or a brick. This pressure helps force the moisture out of the fish.
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9
Refrigerate the salmon for 24 hours. After 24 hours, remove the weights, flip the salmon package over, re-apply the weights, and return to the fridge for another 24 hours (48 hours total).
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10
Unwrap the salmon and discard the liquid that has collected in the dish. Rinse the fillet under cold running water to remove all traces of the salt cure and dill.
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11
Pat the salmon very dry with paper towels. At this point, the flesh should feel firm to the touch and have a vibrant, translucent deep orange color.
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12
Using a very sharp, thin-bladed slicing knife or a salmon slicer, cut the lox into paper-thin slices at a 45-degree angle, starting from the tail end and stopping just before you hit the skin.
💡 Chef's Tips
Always use the freshest, high-quality salmon available; look for 'sushi-grade' or 'previously frozen' to ensure safety. Avoid using table salt, as the iodine and fine grain will make the fish unpleasantly salty and metallic. If you prefer a less salty cure, you can stop the process at 36 hours, but the shelf life will be slightly shorter. To get those signature paper-thin slices, chill the salmon in the freezer for 15-20 minutes before slicing to firm it up. Store leftovers in an airtight container for up to 5 days, or freeze for up to a month.
🍽️ Serving Suggestions
Classic: Serve on toasted sourdough or a plain bagel with a thick schmear of cream cheese, red onion, and capers. Scandinavian: Place on rye crispbread with a dollop of honey-mustard dill sauce and fresh cucumber slices. Elegant Appetizer: Roll thin slices into 'roses' and serve on blinis with a touch of crème fraîche and caviar. Brunch Pairing: Enjoy with a crisp glass of dry Riesling or a classic Bloody Mary garnished with celery and lemon. Salad: Toss flaked pieces into a chilled fingerling potato salad with a lemon-chive vinaigrette.