Cured Salmon Lox

Cured Salmon Lox


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Cured salmon lox is a type of salmon that has been smoked rather than cooked and is preserved by brining and salting. One of the most common preparation methods is to salt fresh salmon meat with dill or similar seasonings. The basic steps to preparing your own salmon lox include filleting, dry salting, brining, freshening and smoking.

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Time needed

24 min preparation

Serving Size / Yield

10-12 servings


  • 1-3lbs salmon
  • Salt
  • Dark rum
  • Light brown sugar

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Fillet the salmon and remove any lingering small bones. Leave the skin in place and cut the fillets into single serving pieces. Make small cuts in only the salmon skin to allow the salt to absorb. Mix together enough salt and brown sugar to coat each piece. Cover all salmon fillets with this dry rub and refrigerate for 12 hours at minimum. Mix a brine solution of three parts salt to four parts water. Remove the salmon fillets from the dry rub and rinse off any salt and sugar remaining. Cover the pieces with the brine solution and allow them to sit for another 12 hours. Remove each piece from the brine and rinse carefully to freshen the lox.

Mix together a syrup of two parts brown sugar to five parts dark rum, heating it over low stove heat until the sugar is dissolved. Brush several coats over each salmon piece, and then smoke the salmon lox in a smoker for 30-40 minutes. Remove from the smoker and serve the lox. Vacuum pack and freeze leftover fillets.

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