Homemade Lox Recipe | Smoked Salmon Sushi for Bagel Lovers | Noah Eats
The luscious bagel topping, classically paired with schmear. Skip the tiny $20/lb packages with this cost effective homestyle recipe.
We caught our own Salmon, two Kings weighing over 25lbs each. We had so much meat, making lox was a no brainer. Plus, it takes less than 10 minutes and 3 ingredients to prep!
Ingredients
Serves ~8 People/lb
- Salmon thawed and raw
- Salt
- Sugar
Additional Materials
- Saran/Plastic Wrap
- 2+ Baking Sheets
- Something Heavy (e.g. Books/Weight/Brick)
Preparation
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- 1. Pat your salmon dry with a paper towel on both sides of the fish.
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- 2. Place each cut of salmon on a long piece of plastic wrap
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- 3. Cover top of salmon with 1 cup sugar and 1 cup of salt
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- 4. Wrap the salmon up in the plastic wrap and use several more pieces in each direction
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- 5. Cut a slit on one end for liquid to come out of
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- 6. Place the salmon on a baking sheet and place another baking sheet on top with the item you are using for weight on top of the entire stack
- Refrigerate: Place this stack in the fridge for 48hrs at about a 20-degree angle so that the liquid from the salmon moves away from the fish. Tip: Use another tray or platter to catch any liquid at the bottom of this angle
- Clean and slice: After the 48hrs, rinse off the salmon and cut thin slices along the grain to create your lox slices.
- Garnish and serve: Sprinkle with lemon juice, dill, and capers or serve on a bagel with cream cheese, purple onion, tomato, and capers.
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