Recipe Details
A sandwich with lox (belly salmon cured in dry brine), cream cheese, and a salad of choice piled on a fresh bagel, will up your game for your next get together or for your kid’s packed lunches. Last year I had the pleasure of eating the classic bagel & salmon at Russ & Daughters and ever since then, I can’t seem to get enough!
Ingredients:

1-2 lbs skin on salmon piece (preferably cut from the belly)
1/2 cup brown sugar
1/2 cup kosher salt
Toasted fennel seeds
1/2 cup of dill finely chopped dill
Cream cheese
Bagels of choice

Special gear

Plastic wrap
Kitchen tweezers

TIME: 25 HRS

SERVING 8-10 PERS.

NOVICE

Buying lox can be very expensive so I’ve learned to make my own at home. I had a fillet left from my cedar planked salmon recipe and decided to make some lox to snack on and as an appetizer when we have guests around.

Mix Dry Ingredients

Mix the half cup of brown sugar, half cup of kosher salt, fennel seeds or any other dry herbs and spices of choice you might want to use.
Prep. The Salmon

Thoroughly rinse the salmon and dry it with paper towels. Run your fingers across the center of the fillet feeling for any pin bones. Use your tweezers to pick out any pin bones. Finely chop dill coat both sides of the salmon with the herb medley
Coat It With Rub

Spread half of your dry rub mix on a sheet of plastic wrap that is large enough to wrap the entire salmon fillet. You want to make sure the rub evenly coats the salmon.

Wrap it!


Lay the salmon skin side down on top of your sugar & salt mixture. Then, completely cover the top of the fillet with the remaining mixture. You want to make sure it is spreading evenly. Now generously coat the salmon fillet with the finely chopped dill.

Cure it!


Wrap the salmon in the plastic wrap and place it in a baking tray.

Place the salmon in your refrigerator for at least 24 hours(the longer the better). This flavors and dehydrates the salmon. As the salmon dehydrates, it will give off liquid.

Rinse & Dry


After 24 hours, unwrap the salmon and gently rinse it with cold running water to remove the dill and excess salt. After, use a paper towel to blot dry both sides of the salmon. Place the fillet on a wire rack and let it air dry in the fridge for an hour or so.

Serve It Your Way


Peel the skin off. Use a long slender sharp knife to cut the salmon into very thin slices. I’m talking paper thin. Cut your bagel, spread the cream cheese, add your thin sliced salmon then garnish with your choice of condiments. Tomato, red onion and lettuce for me. Then enjoy!

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