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Salmon Lox Recipe or how to cure salmon at home. Make homemade lox with 4 simple ingredients. | ifoodreal.com

I have been making salmon lox for years. If you have never heard of a lox or gravlax, it is basically raw salmon cured in a mixture of salt and sugar for 24 hours. Very European and Scandinavian thing to make. My clean eating version is made with maple syrup and also contains ground coriander because it adds amazing flavour. I got this recipe idea from a Russian friend years and years ago.

You can use any red salmon fillet (please don’t buy farmed and carefully read the label – there is a lot of “atlantic farmed salmon” on the grocery shelves) but the best one is sockeye salmon, in my opinion. It is the best salmon ever, period!

Salmon Lox Recipe or how to cure salmon at home. Make homemade lox with 4 simple ingredients. | ifoodreal.com

In years when we are lucky enough to stock up on sockeye, it’s heaven. We buy like 20 big fish at a time, clean it and freeze in Ziploc bags. Well, I don’t clean it, Alex does…half naked.

Salmon Lox Recipe or how to cure salmon at home. Make homemade lox with 4 simple ingredients. | ifoodreal.com

The most traditional way to eat lox is on a bagel with cream cheese. I swap mashed avocado with salt, pepper and lemon/lime juice for cream cheese. But let me tell you there are many other ways to eat salmon lox – straight out of a container (most of us do that), in a salad or with rice. My kids love it!!! It also freezes well but I never had to because it’s gone so fast. I could brine the whole fish and we will eat it within a week.

Salmon Lox Recipe or how to cure salmon at home. Make homemade lox with 4 simple ingredients. | ifoodreal.com

Salmon lox recipe is super easy: rub with spices, marinate for at least 24 hours, rinse under cold running water, pat dry with paper towels (toilet paper if you are out of paper towels;)) and slice thinly. That’s it when it comes to how to cure salmon at home.

Salmon Lox Recipe or how to cure salmon at home. Make homemade lox with 4 simple ingredients. | ifoodreal.com

Try this homemade lox recipe! If you like sashimi, you will love this lox! It’s not even raw, it’s cooked in salt and maple syrup, making it a clean source of protein. Enjoy!

Salmon Lox Recipe

Salmon Lox Recipe

Ingredients

Directions

  1. In a tiny bowl, mix salt and coriander. Place salmon fillet in a small glass dish and rub with maple syrup (use your hands). Sprinkle evenly with salt and coriander mixture, rub with your hands well again. If using skinless fillet, coat both sides. Cover dish tightly with plastic wrap and refrigerate for at least 24 - 48 hours and for up to 4 days. After that salmon becomes a bit "overcooked" but still fine.
  2. Remove salmon from the dish and rinse well under slowly running cold water. Place on a cutting board and pat dry with paper towels. Thinly slice and enjoy on a bagel with mashed avocado+salt+pepper+lime/lemon juice, straight out of a container, in a salad or with rice.
  3. Storage Instructions: Refrigerate in a glass (way better taste than from plastic particularly for meats) airtight container for up to 7 - 10 days. Freeze (sliced or unsliced) for up to 6 months.
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7 Comments

  1. Laura @ Raise Your Garden

    That whole cutting up the fish scene looks incredibly familiar to me ~ I married into a fishing/Charter fishing family and you probably can guess how that goes. Husband cuts up the fish too, but it’s fresh! My Russian grandparents would have absolutely loved this, they used to eat stuff like this all the time. I guess I wasn’t too sophicated but as my tastebuds mature I’m getting better. Was served a meal like this in Holland about 10 years ago and totally freaked out! The new mature me would be able to savor it though!

    Reply
    • Olena

      I completely understand majority of North Americans would freak out at this as I would freak out at fried snake or a dog LOL. Salmon lox is delish!

      Reply
  2. Jenny

    I would hardly compare lox to snake or dog – it’s been standard Jewish deli fare forever! I make mine in a similar fashion, but I use Cyril Renaud’s recipe from a passover cookbook. It uses juniper berries, a couple Tablespoons of gin, the zest from oranges, lemons, limes, and grapefruits, and dill along with the coriander. My kid will eat it like there’s no tomorrow! It’s easy to make and delicious!

    Reply
    • Olena

      Depends where you come from. My kids would it like crazy but any of my kids’ friends would not eat salmon lox. They don’t even know what it is, majority if them.

      Reply
    • Olena

      Do you mean something else instead of salt? If so, the answer would be “no” unless you have a smoker which is a different recipe.

      Reply

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