Mix the salt, sugar and black pepper together.
Lay down a sheet of plastic wrap large enough to completely wrap your salmon and then sprinkle a layer of the salt and sugar mixture that's about the size and shape of your salmon. The layer should be thick enough that you can't see through it.
Place the salmon skin-side down on the layer of salt and sugar and then cover with the rest of the salt and sugar mixture. Wrap the plastic wrap around the fillet, but leave the ends open so the liquid that comes out of the salmon can drain off. Place in a glass baking dish.
Place another dish or plate on top of the salmon and add cans to weigh it down. Place in the refrigerator.
The curing time depends on how thick the salmon is but it should be done in 2-3 days. The flesh goes from opaque to translucent as it cures so as long as it's the same color all the way through it is ready.
Use a long sharp knife to slice the lox thinly. Serve on bagels and cream cheese.
Ingredients
Directions
Mix the salt, sugar and black pepper together.
Lay down a sheet of plastic wrap large enough to completely wrap your salmon and then sprinkle a layer of the salt and sugar mixture that's about the size and shape of your salmon. The layer should be thick enough that you can't see through it.
Place the salmon skin-side down on the layer of salt and sugar and then cover with the rest of the salt and sugar mixture. Wrap the plastic wrap around the fillet, but leave the ends open so the liquid that comes out of the salmon can drain off. Place in a glass baking dish.
Place another dish or plate on top of the salmon and add cans to weigh it down. Place in the refrigerator.
The curing time depends on how thick the salmon is but it should be done in 2-3 days. The flesh goes from opaque to translucent as it cures so as long as it's the same color all the way through it is ready.
Use a long sharp knife to slice the lox thinly. Serve on bagels and cream cheese.