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Homemade Lox

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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

Homemade Lox

Ingredients

  • 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

Instructions

Run your finger against the grain of the fish and remove any bones with tweezers, your fingers or needle nose pliers.
Fill a rimmed glass dish with about 1 inch of fine sea salt.
Place salmon skin side up in the salt.
Cover the salmon with another 1/4 inch of salt.
Wrap dish with plastic wrap just so that it doesn't smell up your fridge.
Allow salmon to cure for 18-24 hours. I would shoot for 18 because at 24 hours, mine got a little too salty.
Rinse salt and off and keep for the next time you make lox.
Remove salmon from skin by cutting thinly against the grain.
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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57 Comments
  • Michael
    October 17, 2016

    You are using WAY TOO MUCH SALT!!! I have been making this for years, and as you said, it is a no-brainer.
    I do the following:
    -Make a mixture of equal parts sea salt and sugar plus a teaspoon or two of ground white pepper.
    -Lay down a large piece of plastic wrap and sprinkle on a 1/8″ layer of the salt/sugar mix. Place your salmon, skin side down on the salt, then sprinkle the flesh of the fish with an approximate 1/8″ layer of salt mix. I also drizzle on a bit of cognac, which is optional.
    -Wrap the coated fish well in the plastic wrap, put in a zip lock bag and place it in a dish or pan to hold it.
    -Refrigerate for up to 3 days, if desired, turning the fish once or twice a day.
    -When finished curing, unwrap and since in cool running water. Taste for saltiness, then slice very thinly against the grain.

    NOTE: If the fish is too salty, as yours’ was, place it is a pan, in the sink, and very slowly run the water (NOT TOUCHING THE FISH ITSELF) for 10-15 minutes. This very effectively washes away some of the salt….just be careful not to make the fish too bland.

    Now, all you have to do is make homemade bagels! Which I also do.

    • Camille
      October 17, 2016

      Thanks for the tips! I’ll have to try it again with less salt. I do love homemade bagels, but they are definitely more labor intensive. 😉

  • Katie Parker
    January 10, 2016

    My husband and I were just discussing New Yorkers and their lox this morning… Thanks for providing a great way for me to experiment with this in an inexpensive way!

    • Camille
      January 10, 2016

      Have fun! I need to make some more. It never stays around long.

  • Anne
    July 28, 2013

    I am SO making this for my holiday party this year–looks awesome!

  • Katie
    July 24, 2013

    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.

  • Family Foodie
    July 23, 2013

    I love lox but have never made it myself. Who knew it would be so simple?! Yours looks amazing!

  • Sarah
    July 22, 2013

    I would have never thought of making homemade lox. With as easy as this is, there’s no reason to buy it from the store!

  • Hezzi-D
    July 21, 2013

    Wow! I had no idea lox was these easy to make! Thanks for sharing!

  • Liz
    July 21, 2013

    Perfectly made! I just made homemade gravlax, and who knew lox was pretty much the same! Love it, Camille!

  • Martin D. Redmond
    July 21, 2013

    Lox was an acquired taste for me, but I now enjoy them. Thanks for sharing!

    • Camille
      July 21, 2013

      It’s still hit and miss for me, too!

  • Sarah Reid, RHNC (
    July 21, 2013

    Definitely saving this one! Wish salmon was that cheap around here though – it’s pretty steep ATM

    • Camille
      July 21, 2013

      I have to watch for the sales – living in the desert we don’t have much fish naturally!

  • Courtney
    July 21, 2013

    Whoa! Who knew?? What an economical and easy recipe! Definitely a keeper.

  • Erin
    July 21, 2013

    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 🙂

  • kathia Rodriguez
    July 21, 2013

    Looks delicious, I need to make Lox more often.

  • Nancy
    July 21, 2013

    “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.

  • Jen
    July 21, 2013

    I made my own lox too for today’s #SS. LOVED it! So fresh and amazing!

    • Camille
      July 21, 2013

      Yummy sandwich!! Now I need more lox to make it!

  • Jennifer
    July 21, 2013

    Ohhh, thank you so much for sharing! Your Lox looks Delicious!! Love it on a bagel with cream cheese

  • Conni
    July 21, 2013

    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!

  • Diana
    July 21, 2013

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

  • The Ninja Baker
    July 20, 2013

    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?

  • Kate C.
    February 19, 2013

    I’m going to try this – but we may have to have a taste-off on Atlantic vs. Pacific salmon, Camille!

  • Jessi
    December 19, 2012

    This sounds so delicious, and my husband absolutely LOVES lox, so I definitely have to try it!

    I just wanted to let you know I featured this today on my blog!

  • Miz Helen
    December 17, 2012

    Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great day and come back real soon!
    Miz Helen

  • Lyuba
    December 15, 2012

    Awww, I remember my grandma always made her own lox. Now you have me craving bagel and lox 🙂

  • Katherines Corner
    December 14, 2012

    Okay this is definitly new to me, thank you so much for sharing. I have always bought it st the deli. Thank you for sharing at the hop xo

  • Marlys
    December 14, 2012

    I love lox and it is a Finnish dish also… although not called lox.. I am going to have to try and make it myself. Thanks for sharing on Foodie Friends Friday and remember to come back and vote on Sunday.

  • Lois Christensen
    December 14, 2012

    I’m originally from Queens and I call them sneakers and soda also! My hubby would love this! Thanks for sharing on Foodie Friends Friday! Please come back to vote on Sunday!

  • Yona
    December 13, 2012

    I’ve never had lox before but my stepson surprisingly enjoys it.

    I’m stopping by from Katherine’s Corner blog hop.

    Happy Favorite Things Thursday!

    http://artpark78.com/blog1/i-made-my-2012-holiday-wreath/

  • Maribel Reyes
    December 12, 2012

    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.