Classic Lox
Ingredients
- ½ to 1 pound salmon fillet
- ½ cup fine sea salt
- 1 cup granulated sugar
Instructions
- Wash the fillet, and remove any pin bones using needle nose pliers or tweezers.
- Over a large sheet of plastic wrap lay the salmon skin down. Mix the sugar and salt in a bowl, and cover the fillet with a solid layer of this mixture.
- Wrap the fillet fully with the plastic wrap and place it on a plate or tray. Allow to sit out on the counter for 6 hours.
- Place another plate or flat item over the wrapped fish with something to weigh it down. Let rest in the fridge for 18 to 24 hours (or even longer), pouring off any drained liquid periodically.
- Remove the fish from wrap and rinse. Pat dry. Slice as thin as possible with a chef or fillet knife. Your lox is ready to serve! Store your lox covered in the fridge.