Homemade lox

[moonshinegnomie]

Ive been thinking of trying this for a while. finally did it.
pretty damn good for a first attempt

I made a mix of 1/2 cup od kosher salt and 1/2 cup sugar.
coated a 1lb salmon fillet (skin removed) with the mixture and wrapped it in plastic that had a hole cut in a corner. weighted it down for 3 days. each day id drain the liquid and make sure the fillet was still coated in the salt.

after 3 days i rinsed it off and made a mix of 1/2 cup water with 1tsp of liquid smoke. coated teh fillet with that for 6 hours.
then sliced it thin

Link to tweet

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[no_hypocrisy]

1. Did you mean 1/2 cup each of sugar and salt? And how much Liquid Smoke?

Thanks!

[moonshinegnomie]

2. fixed it... thats what i get for typing on my phone :)

[Retrograde]

5. I use 1 part salt to 1 part sugar

how much depends on how much fish. No liquid smoke, but sometimes a grind or three of black pepper, or dill if there's any around.

The hardest parts are 1) finding a big enough piece of salmon and 2) removing all those tiny bones - pliers help.

[mitch96]

3. Almost sounds like the way my grandmother made Gravlax..

She did not use liquid smoke and added lots of dill to the mix...delish
m

[lillypaddle]

4. Bookmarked

I will definitely give this a try. I love lox! Thanks.

[Retrograde]

6. The tomatoes get in the way of the beautiful lox!

I make this once a year or so for a friend's summer party, when I can get a decent piece of Pacific salmon. Even simpler, I just rub the salt/sugar mix all over all sides of the fish, put in in a non-reactive pan, cover with foil, and place a weight (i.e., several cans) on top. Every day or so (or when I think about it) I turn it over. Usually I let it sit for at least a week. Haven't tried draining the liquid before.

It's impressive - and dead simple! And it's what I'm having for breakfast for the next week.