Indulge in Mouthwatering Homemade Lox!

1. Rinse salmon with water; pat dry with paper towels.

2. Lay a piece of plastic wrap onto a flat surface. Mix together kosher salt and sugar in a small bowl. Pour 1/2 of the salt mixture onto the plastic wrap; lay salmon on top. Cover salmon with remaining salt mixture.

3. Fold plastic wrap around salmon until secure; cover with a second layer of plastic wrap. Transfer to a 9×9-inch baking pan; cover with an 8×8-inch baking pan. Place a heavy object onto the smaller baking pan to weigh salmon down. Cure in the refrigerator until salmon’s surface is silky, about 48 hours.

4. Fill a large bowl with ice water. Fill a second bowl with cold water and 3 drops liquid smoke.

5. Unwrap salmon and dip in liquid smoke mixture to rinse. Remove to ice water and let sit, submerged, for 30 minutes. Repeat rinsing and submerging 2 more times, adding 3 drops liquid smoke to ice water each time.

6. Dry salmon with paper towels. Slice with a sharp knife, starting at the thin edge.

Editor’s Note:

Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.