📝 About This Recipe
True lox is a masterpiece of preservation, relying on a delicate salt-sugar brine rather than smoke to transform raw salmon into a buttery, translucent delicacy. This recipe utilizes a 'brill-cure' method, infusing the fish with aromatic dill, citrus zest, and peppercorns for a bright, sophisticated finish. Perfect for a luxurious brunch, this cured salmon offers a melt-in-your-mouth texture that puts store-bought varieties to shame.
🥗 Ingredients
The Fish
- 2 pounds Sushi-grade King or Atlantic Salmon (center-cut fillet, skin-on, pin bones removed)
The Cure Base
- 1/2 cup Kosher salt (do not use table salt)
- 1/2 cup Granulated sugar
- 1/4 cup Light brown sugar (packed)
Aromatics and Spices
- 2 bunches Fresh dill (roughly chopped, stems included)
- 2 tablespoons Black peppercorns (coarsely cracked)
- 1 tablespoon Coriander seeds (toasted and cracked)
- 2 Lemon (zested only)
- 1 Orange (zested only)
- 1 teaspoon Juniper berries (crushed)
- 2 tablespoons Aquavit or Vodka (optional, for depth of flavor)
👨🍳 Instructions
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1
Thoroughly rinse the salmon fillet under cold water and pat it completely dry with paper towels. Place it on a clean cutting board and run your fingers along the flesh to check for any missed pin bones; remove them with tweezers if necessary.
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2
In a medium mixing bowl, combine the kosher salt, granulated sugar, and brown sugar. Mix well until the sugars are evenly distributed through the salt.
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3
Add the cracked peppercorns, crushed coriander seeds, juniper berries, and the citrus zests to the salt mixture. Stir until the aromatics are fragrant and incorporated.
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4
Lay out a large piece of plastic wrap (about three times the length of the fish) on a flat surface. Spread one-third of the chopped dill in the center of the wrap, roughly the size of the salmon fillet.
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5
Sprinkle one-third of the salt-sugar cure over the bed of dill. Place the salmon fillet, skin-side down, directly onto this mixture.
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6
If using Aquavit or Vodka, drizzle it evenly over the flesh of the salmon. This helps the cure penetrate and adds a subtle botanical note.
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7
Pack the remaining salt-sugar cure over the top and sides of the salmon, ensuring the flesh is completely covered. Top with the remaining chopped dill, pressing it firmly into the cure.
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8
Wrap the salmon tightly in the plastic wrap, then wrap it again with a second layer to prevent leakage. Place the bundle in a glass or stainless steel baking dish.
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9
Place a second flat-bottomed dish or a small cutting board on top of the wrapped salmon. Weight it down with two heavy cans or a brick to help express moisture and firm up the proteins.
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10
Refrigerate the salmon for 48 to 72 hours. Every 12-24 hours, flip the fish bundle over and pour off any liquid that has collected in the bottom of the dish.
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11
After the curing period, unwrap the fish. The flesh should feel firm to the touch. Rinse the salmon thoroughly under cold running water to remove all the salt and dill.
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12
Pat the salmon bone-dry with paper towels. For the best texture, leave it uncovered in the fridge for 2-3 hours to develop a 'pellicle' (a slightly tacky surface) before slicing.
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13
Using a very sharp, long-bladed slicing knife, cut the lox into paper-thin slices at a 45-degree angle, stopping just before you hit the skin.
💡 Chef's Tips
Use the freshest, highest-quality salmon possible; since the fish isn't cooked, 'sushi-grade' is essential for safety and flavor. Avoid using table salt as the fine grains will over-salt the fish; the coarse texture of Kosher salt is vital for a controlled cure. If the fish feels too salty after rinsing, soak it in cold water for 15-20 minutes, then pat dry. The thinner you slice the lox, the better the mouthfeel; keep your knife blade slightly damp to prevent sticking. Store leftovers tightly wrapped in the fridge for up to 5 days, or freeze for up to 1 month.
🍽️ Serving Suggestions
Serve on toasted sourdough or classic New York-style bagels with a generous schmear of scallion cream cheese. Pair with chilled Prosecco or a dry Riesling to cut through the richness of the fish. Accompany with traditional garnishes: capers, thinly sliced red onion, fresh dill sprigs, and lemon wedges. Incorporate into a 'Smorgasbord' platter with rye bread, hard-boiled eggs, and pickled cucumbers. Dice small scraps to fold into scrambled eggs for a decadent 'Lox and Eggs' breakfast.