How To Cure Salmon (Lox) At Home

The deep, rich hues of wild-caught salmon come from astaxanthin, a potent antioxidant known to reduce inflammation, nourish the skin, and support healthy nervous system, brain and immune function. Like omega 3 fatty acids – also found in abundance in wild salmon – astaxanthin degrades when exposed to heat.

No fear, though! Today Jenny from Nourished Kitchen is sharing her secret for succulent home-cured salmon as part of an exclusive sneak peek into her online class, Get Cultured! How To Ferment Anything. This is a delicacy that even my 20 month old appreciates, so don’t think it is too hoity-toity for the dinner table!

Salt-Cured Lox

difficulty: easy | yield: 2 filets | time: 5 mins (active), 3 days (marinating)

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How To Cure Salmon (Lox) At Home – Exclusive Video Tutorial From Get Cultured!

For this recipe you will need: mixing bowl, spoon, plastic wrap or cheesecloth * resealable plastic bag, two plates

Calories 0kcal

Author Mommypotamus

Ingredients

• 1 cup coarse sea salt
• ¼ cup spices and herbs (choice of dill, juniper, caraway, coriander and peppercorns)
• ¼ cup fresh whey (optional)
• 2 wild-caught salmon filets

Instructions

• Stir coarse sea salt with spices and fresh whey, if using, until the spices are evenly distributed in the salt.
• Lay one salmon filet flesh side up and pour half the salt and spice mixture over the fish, sandwiching the other filet on top of the first.
• Season the outside of the salmon filets with the remaining mixture, and wrap the sandwiched filets of salmon in plastic wrap or cheesecloth as tightly as you can.
• Place the wrapped salmon in a resealable plastic bag on a plate. Place a second plate over the first to weight down the fish. Turn the fish once a day for three days.
• Brush off excess salt and spice, slice fish as thinly as possible and serve.

Notes

Home-cured lox will keep about a week in the fridge or up to three months in the freezer. Whey is not necessary to properly cure the fish; how- ever, some newcomers feel more comfortable with using a starter culture such as whey. 

Nutrition

Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg