Homemade Lox

Homemade lox is easy and inexpensive to make in your own kitchen! All you need is salmon, salt and time to enjoy this delicacy at home.

Homemade Lox

Over the past 10 years,  I’ve tried very hard to learn to make as many of my husband’s favorite Jewish foods as I can.  I started with salmon patties, served with a side of spaghetti, in our first few months of marriage.  I conquered latkes last year.   And my noodle kugel is out of this world!  This summer I finally conquered sour pickles.  One of my husband’s favorite foods is bagels preferably topped with lox or cured salmon.  But lox is pretty expensive so we only buy it for New Year’s Day.

And then, earlier this fall, Leila at Like Mother, Like Daughter posted her recipe for making homemade lox.  I had to read her post twice to make sure we were talking about the same thing.  Seriously, I’m starting to wonder why I buy anything at the store.   But it’s lox – it’s super expensive so it must be hard to make, right? Wrong!  This is so easy I can’t believe the prices they charge for it.   I patiently waited for salmon to go on sale at Whole Foods so I could get good quality Atlantic salmon.  Last week it went on sale so I bought a ton of it and dove right in.

Homemade Lox

All I used to make homemade lox was 2 pounds each of salmon and fine sea salt.  Leila lists some other flavoring options, but I wanted to stick with the basics for my test run. But you can add dill for a Norwegian flair or rosemary, lemon juice, sugar, liquid smoke, etc.


Homemade Lox

Now, I’m not a fan of lox, but my husband is a true connoisseur and my homemade lox passed his test with flying colors.  The best part is that it cost me about $8 for an entire pound of lox.

Homemade Lox


Leila says the lox will keep for a few days in the fridge.  I froze half of it for later and the other half was shared with my mom and devoured by a very happy husband.

Homemade Lox
  • Salmon, preferably Alaskan salmon with the skin on.
  • Salt (around 2 pounds of fine sea salt)
  • Optional seasonings including dill, rosemary, liquid smoke, various alcohols, etc
  1. Run your finger against the grain of the fish and remove any bones with tweezers, your fingers or needle nose pliers.
  2. Fill a rimmed glass dish with about 1 inch of fine sea salt.
  3. Place salmon skin side up in the salt.
  4. Cover the salmon with another ¼ inch of salt.
  5. Wrap dish with plastic wrap just so that it doesn't smell up your fridge.
  6. Allow salmon to cure for 18-24 hours. I would shoot for 18 because at 24 hours, mine got a little too salty.
  7. Rinse salt and off and keep for the next time you make lox.
  8. Remove salmon from skin by cutting thinly against the grain.
  9. Lox will keep in the fridge for a few days. It should be OK to freeze -- I'll let you know!

This week’s Sunday Supper is all about Breakfast for Dinner! Pull up a chair and join us for your favorite breakfast foods.

This week’s Sunday Supper is Breakfast for Dinner!

Tres Leches Pancakes from La Cocina de Leslie

French Toast Casserole with Sautéed Apples from The Foodie Army Wife

Gluten Free Breakfast Pizza from Blueberries And Blessings

Basic Vegan Waffles from Killer Bunnies, Inc

Kale, Bacon, Brown Rice Crustless Quiche from Shockingly Delicious

Bacon Egg and Potato Breakfast Tacos from Cookin’ Mimi

Steak and Egg Tostadas from The Girl In The Little Red Kitchen

Breakfast Bowls from Jane’s Adventures in Dinner

Bacon and Egg Waffles from The Urban Mrs

Homemade Lox from Growing Up Gabel

Seattle Sandwiches (Lox, Shmear, & A Fried Egg) from Juanita’s Cocina

Bacon & Brie Potato Bread Strata with Roasted Pears from Eat, Move, Shine

Saucy Ham and Cheese Breakfast Sliders from Daily Dish Recipes

Greek Frittata from Casa de Crews

Elderberry Flower Pancakes from Hezzi-D’s Books and Cooks

Prosciutto, Gorgonzola and Rosemary Strata from That Skinny Chick Can Bake

Italian Turkey Meatballs (With a Secret) from What Smells So Good?

Bacon, Spinach and Tomato Breakfast Pizza from Runner’s Tales

Red Pepper and Egg Galette from Healthy. Delicious.

Waffles – One Plate, Two Ways: Sweet & Savory from Foxes Love Lemons

Steak & Egg Bagel Sandwich from girlichef

Florentine Benedict from Supper for a Steal

Oatmeal Ice Cream from Treats & Trinkets

Banana Waffles with Peanut Butter Syrup from A Kitchen Hoor’s Adventures

Baked Berry French Toast from Table For Seven

But wait, there’s more!

Open Faced BTC Sandwich from Peanut Butter and Peppers

Crustless Spinach Quiche from The Hand That Rocks The Ladle

Bacon ‘n Eggs Bread Pudding from gotta get baked

Denver Breakfast Ring from Curious Cuisiniere

Copycat Japanese McDonald’s from Ninja Baking

One Pan Full English Fry-up from Food Lust People Love

Crumpets with Whipped Orange Honey from Kudos Kitchen by Renee

Leek, Mushroom and Gruyère Quiche from Hip Foodie Mom

Joe’s Special, the Original San Francisco Treat from Webicurean

Dark Chocolate, Orange & Pistachio Greek Yogurt Cups from Cupcakes & Kale Chips

Gluten Free Tomato Basil Crepes form No One Likes Crumbley Cookies

Sour Cherry Crisp from Pies and Plots

Cream Dried Beef and Waffles from Cindy’s Recipes and Writings

Sausage breakfast casserole from My cute bride

Almond Rice Crepes Stuffed With Sweet Potatoes & Peas from  Sue’s Nutrition Buzz

Zucchini Pancakes with Sautéed Tomatoes and Feta from Ruffles & Truffles

Apple, Bacon, and Dubliner Cheese Stuffed French Toast from Neighborfood

Dulce de Leche Stuffed French Toast from Basic N Delicious

Normally it would be very socially unacceptable to have wine with your breakfast, but seeing as this is closer to sunset than sunrise, we say go for it!!!

Hangtown Fry and Wine Pairings with Breakfast for Dinner from ENOFYLZ Wine Blog

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  1. says

    I’m with you – lox isn’t exactly my favorite, but I love that you were able to find a way to make it at home for a much cheaper price than buying it! Brilliant.

  2. says

    I am starting to think the same thing..why do I buy anything? It’s great you saved a bundle and your husband enjoyed it..double win :)

  3. says

    “Seriously, I’m starting to wonder why I buy anything at the store.” <– No kidding, eh?! There are so many things that I make now that I used to buy from the store and homemade is almost always better! You're a superstar for tackling all of these Jewish dishes – your husband is a lucky guy! Your lox looks amazing and I bet it tastes as good as it looks.

  4. says

    I never liked salmon until I lived in Alaska. What a great way to put some of that haul to use – and this is the time of year that the salmon are running!

  5. Diana says

    I had no idea how easy it is to make, either! And love the savings by making it yourself. Fantastic recipe!

  6. says

    Your husband must cherish you for all the care you put into your cooking for him, Camille. The lox looks amazing. Bravo to you for your willingness to wait until the price dropped at Whole Foods. Then again, waiting for quality is always worth it, right?

  7. Maribel Reyes says

    We love and enjoy lox with bagel and cream cheese, but I never thought of doing it myself. This is great because the price for lox is pretty high.


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