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Lox with Rye Toast and Cream Cheese

Perfectly Smoked Lox

SemiSerious Chefs
Our Alasan family's personal Lox recipe.
Print Recipe Pin Recipe
Prep Time 1 day
Smoke Time 2 hours
Course Appetizer/Hors d'Oeuvre, Charcuterie, Smorgasbord
Cuisine Alaskan, German, Scandinavian/Norse

Equipment

  • Smoker

Ingredients
  

The Quinessential Brine for Lox (and Smoked or Canned Salmon)

For every 10 pounds of fish:

  • 1 cup water
  • 1 cup bourbon
  • 3 cups apple juice
  • ½ cup honey
  • 2 T worcestershire sauce
  • ¾ cup sea salt

Instructions
 

Brining

  • Soak salmon overnight. Do not rinse. there will be sufficient salt for smoke and lox salmon. You can also use this brine for your canned salmon, without the need for extra salt or liquid.

The Secret to Perfectly Smoked Lox

  • 110-120 minutes at 85 °F