Smoked Salt Lox (or Cod)
This is a great recipe for anyone who doesn't own a smoker but desires smokey lox. It uses smoke infused salt instead.
Ingredients
- ½ to 1 pound salmon fillet (or cod)
- ¼ cup fine sea salt
- ¼ cup smoked sea salt*
- 1 cup granulated sugar
- optioinal - herbs or seasoning of personal preference
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 salts in a bowl. If using, cover the fillet with the fresh herbs and/or sprinkle with seasoning, then cover with a solid layer of the salt and sugar 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 cured fish is ready to serve! Store it covered in the fridge.
Notes
*You can use a 1/2 cup of just smoked salt instead of 1/4 sea salt and 1/4 smoked salt. Personal preference.