The other day, I went to a bagel shop and was shocked to see a salmon lox bagel priced close to $20! While the bagel itself was good, there were barely any pieces of salmon. That’s when I realized I could make a whole pound of salmon lox at home — enough for about 8 bagel sandwiches. This salmon lox recipe is surprisingly easy to make, though it does require a bit of patience while it cures.
Salmon Lox Origin
Lox originated in Eastern Europe among Jewish communities. The word lox comes from the Yiddish word “laks,” which means salmon. Salmon was cured to preserve the fish before refrigeration. When Jewish immigrants moved to the United States, especially New York, lox became a popular topping for bagels with cream cheese.
Ingredients
- 1 pound fresh Atlantic salmon (high-quality, sushi-grade)
- 1/2 cup Salt
- 1/2 cup Sugar
Salmon Lox Recipe Instructions
In a small bowl, mix salt and sugar.
Spread half of the salt-sugar mixture in a shallow pan. Place the salmon on top, skin side down.
Cover the salmon with the remaining salt-sugar mixture.
Tightly wrap the salmon in plastic wrap, then place it inside a zip-top bag to prevent leaks.
Place a heavy weight (like a pan) on top to press the fish slightly.
Refrigerate for 24–48 hours — the salt and sugar will draw out moisture and cure the salmon.
Remove the salmon from the bag and unwrap it. Rinse off the salt-sugar mixture under cold water.
Pat the salmon dry with paper towels.
Slice thinly and serve as lox.
Salmon Lox Recipe Storage Tips
Make sure to wrap the salmon tightly in plastic wrap. Try to store it towards the back of the fridge.
Make sure to use a pan or a weight that presses down on the salmon for proper moisture extraction.
The longer the cure, the saltier and firmer the salmon will come out.
Salmon Lox Recipe
Ingredients
- * 1 pound fresh Atlantic salmon high-quality, sushi-grade
- * 1/2 cup Salt
- * 1/2 cup Sugar
Instructions
- In a small bowl, mix together salt and sugar.
- Spread half of the salt-sugar mixture in a shallow pan. Place the salmon on top, skin side down.
- Cover the salmon with the remaining salt-sugar mixture.
- Tightly wrap the salmon in plastic wrap, then place it inside a zip-top bag to prevent leaks.
- Place a heavy weight (like a pan) on top to press the fish slightly.
- Refrigerate for 24–48 hours — the salt and sugar will draw out moisture and cure the salmon.
- Remove the salmon from the bag and unwrap it. Rinse off the salt-sugar mixture under cold water.
- Pat the salmon dry with paper towels.
- Slice thinly and serve as lox.
If you enjoyed this salmon lox recipe, you might also want to check out my bagel recipe, so you can make the complete salmon lox bagel sandwich.
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