Deviled eggs – Top your bacon deviled eggs with lox for a fancier twist.

Salads – Try salmon kale superfood salad, or add lox to strawberry spinach salad or over a cobb salad instead of chicken.

Platters – Cured salmon is perfect on a board or platter with cheese, crackers, fresh veggies, etc.Capers and red onions also make great additions. Bagels – My preference is healthy fathead bagels, but any bagel you like is great… and it’s the most popular way to serve lox! Slather with cream cheese, then top with thin cucumber slices and lox.Once you’re done curing the salmon, here are a bunch of lox recipe ideas to use it: Store it in a freezer bag and remove all air before freezing. Lox will stay fresh for about 5-8 days in the refrigerator. Salmon Lox Storage Instructions How long does lox stay fresh? The typical preparation for lox and bagels includes: bagel, cream cheese, homemade lox, cucumber, red onion, tomato slices, and/or capers. Is lox good for you? Yes! Salmon is a great source of omega-3 fatty acids, a.k.a. Is lox cooked? Lox is not raw and is not cooked, ha! It is cured, so it is preserved and not considered raw, but not cooked with heat. It can also mean a combination of using Nova to make a specific style of smoked salmon, where the fish is cured (like this homemade lox recipe) and then lightly smoked afterward. Sometimes it’s simply lox made with salmon that comes from the Nova Scotia region. Smoked salmon is cured but then also smoked, which gives it a different texture than lox. Whatever you call it, it’s delicious! What is the difference between lox vs. My easy lox recipe has just salt, white pepper, and dill, and some may call it gravlax, but I don’t think it has enough spices to qualify for that. Gravlax typically has more spices added: sugar, salt, pepper, dill, juniper berry, citrus, and aquavit are the most common. Lox and gravlax are almost the same: both are only cured and not smoked. What is the difference between gravlax vs. I’ve got the answers! What kind of fish is lox? Homemade sliced lox is incredibly easy to make, and most of the common questions about it center around the differences between lox vs. Use a sharp knife to slice thinly for serving. Refrigerate again, this time uncovered, for up to 12 hours or overnight. Refrigerate for 36 hours, flipping over and draining every 12 hours. Top with a smaller baking dish and add metal cans on top to weigh down the salmon. Wrap up the plastic wrap around salmon tightly, then wrap in a second layer of plastic wrap and place in a shallow baking dish… It’s normal for it to look like a lot! (Measurements are on the recipe card below.) TIP: Cover salmon generously with seasonings. Place salmon on top and sprinkle with more dill, sea salt, and white pepper. Lay out a piece of plastic wrap and sprinkle with fresh dill, sea salt, and white pepper. Ingredient amounts for making this salmon lox recipe are on the recipe card below. Salt is all you really need to cure the salmon, and the dill and white pepper add loads of flavor. Some people add sugar to their lox recipes, but I don’t find it necessary at all. White pepper – Using white pepper is best for appearance so that you don’t have specks from black pepper, but black works just fine if that’s what you have.Sea salt – You can also use kosher salt if you like.But if you really want to, use 1/3 the amount. Fresh dill – Nothing beats the aroma of fresh dill, so I don’t recommend using dried.

You can get skin-on or skinless salmon, either will work, but skin-on will be a bit more flavorful.

Salmon – Choose the thick belly section, if possible (belly lox is the best kind!).

You only need a few basic ingredients to make lox at home: You’ll need to be home to drain it every 12 hours.

How much time will I need? You only need about 15 minutes of active prep time to make lox at home, but plan for 48 hours for it to cure in the fridge.

Is it easy to make? Yes, this salmon lox recipe is very easy.

What does lox taste like? Lox tastes salty, salmon-y, and buttery, with a smooth texture.

Gravlax slicer electric