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.
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.
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.
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.
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.
- 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
- 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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