Salmon Lox
Ingredients
The main ingredients
-
1
pound
wild salmon, skinless
-
1
cup
kosher salt or coarse sea salt
Optional flavor enhancers
-
1-2
teaspoons
fresh ground peppercorns or juniper berries
-
1-2
large
lemons, zest
-
1
cup
fresh dill or parsley, chopped
-
ΒΌ
cup
chopped rosemary or thyme
-
2-4
tablespoons
vodka or gin
Instructions
- Pat the salmon dry and place it on a plastic-lined sheet pan.
- Mix the salt with any optional additions in a bowl.
- Spread the salt mixture evenly over both sides of the salmon, pressing it down.
- Wrap the salmon tightly in plastic wrap and place it in a baking dish.
- Set another smaller baking dish on top, pressing down firmly, and weigh it down with cans.
- Refrigerate the salmon for 24 to 36 hours, ideally 36 hours.
- Unwrap the salmon and rinse off the salt cure under cold running water.
- Pat the salmon dry and slice it thinly for serving.
Nutrition Facts (estimated)
Servings
32
Calories
245
Total fat
1.3g
Total carbohydrates
0g
Total protein
6.3g
Sodium
240.2mg
Cholesterol
14.5mg
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