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how to cure salmon lox
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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


  • 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


  • 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.


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. 


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