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


  • 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 1/4 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!
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 6240kcal Calories from fat 3623
% Daily Value
Total Fat 403g 620%
Saturated Fat 92g 460%
Cholesterol 1650mg 550%
Sodium 6976mg 291%
Protein 613g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
Homemade Lox
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57 comments on “Homemade Lox

  1. Michael on said:

    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.

  2. 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!

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

  7. 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.

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

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  14. 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!

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

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

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

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

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

  22. 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 🙂

  23. Looks delicious, I need to make Lox more often.

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  27. “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.

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

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

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  35. 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!

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  38. Diana on said:

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

  39. 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?

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

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  42. 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!

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  44. 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

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

  46. 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

  47. 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.

  48. 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!

  49. 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!


  50. Maribel Reyes on said:

    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.