Make your lox (smoked salmon) with this easy lox recipe. You will never go back to store-bought lox!
Curing lox is easy, and homemade lox is much fresher, tastier, and healthier than store-bought lox. Serve lox for breakfast or brunch on a toasted bagel with cream cheese or slices of cucumber for a keto-friendly option.
LOX FOR BREAKFAST
One of my favourite things about visiting my mom for a weekend is sitting down and having breakfast with her. We sit down over a cup of delicious coffee with frothy steamed milk. We eat toasted English muffins topped with cream cheese and slices of lox.
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This habit can get expensive, so we often make our lox.
WHAT IS LOX?
If you’ve never had lox, cured smoked salmon lox is a popular bagel topping in NYC. But many people from other parts of the country have never heard of it. And this is so sad because salty smoked lox with cream cheese on a bagel is so good!
WHAT’S THE DIFFERENCE BETWEEN LOX AND SMOKED SALMON?
Good question! They are both raw salmon that are cured with salt. However, smoked salmon is also smoked after it is cured. Lox is just cured salmon. So smoked salmon has an extra layer of flavour from the smoke. The cool thing is you can give homemade lox the smokey flavour just by using smoked sea salt. You don’t have to bother smokers, but you still get the tasty smoked salmon flavour!
You can use regular old sea salt if you don’t have that on hand.
And if you are planning on using this homemade lox in any recipes, you can use lox and smoked salmon interchangeably in recipes!
Yes! You can easily make lox at home.
If you’ve ever had lox, then you know how expensive it is – around $25 – $30 per pound. That’s nuts. So you can imagine my excitement when I learned you could make lox at home.
IS IT MAKING LOX SAFE?
Curing salmon to make lox is safe and easy. The salt seeps into the salmon and kills all bacteria during the 2-3 days of salt curing.
PLAN; IT TAKES 2-3 DAYS TO CURE
Lox is easy to make and only takes a few minutes of hands-on time. The salmon takes 2-3 days to cure (depending on how salty you want it), so you have to plan ahead if you want to enjoy it for breakfast.
This recipe is so worth waiting for. Fresh salmon fillets are much cheaper than small packages of prepared lox.
And home-cured salmon doesn’t have any nitrites or other preservatives added to it (other than salt, obviously).
Homemade lox also tastes fresher. You can bite through it like a hot knife through butter, while store-bought lox is usually chewier.
The awesome thing about making your lox is that you can experiment with different flavours of salt, herbs, and seasonings. Try a chilli lime version with some lime juice and chilli powder, or add some dried herbs for a Mediterranean flavour.