Make homemade lox by curing salmon in sugar and kosher salt for 48 hours, then rinsing in liquid smoke water with this easy recipe perfect for brunch.
Preparation Time
20 mins
Total Time
20 mins
Calories
120 Calories
Recipe Instructions
Step 1
Rinse salmon with water; pat dry with paper towels.
Step 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.
Step 3
Fold plastic wrap around salmon until secure; cover with a second layer of plastic wrap. Transfer to a 9x9-inch baking pan; cover with an 8x8-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.
Step 4
Fill a large bowl with ice water. Fill a second bowl with cold water and 3 drops liquid smoke.
Step 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.
Step 6
Dry salmon with paper towels. Slice with a sharp knife, starting at the thin edge.
