Homemade Cured Salmon (Lox)

Making homemade cured salmon at home feels fancy, but it’s actually one of the simplest “from scratch” recipes you can do. There’s no cooking involved — just salt, sugar, time, and patience. The result is silky, lightly salty salmon that’s perfect for bagels, brunch boards, and special breakfasts at home.

This is a traditional lox-style cure, meaning the salmon is cured in the refrigerator, not smoked or cooked. Once you make it yourself, it’s hard to go back to store-bought.

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What This Recipe Is (and Isn’t)

Let’s set expectations clearly:

• ✔ This is cured, not cooked salmon
• ✔ Safe when made with fresh, high-quality fish and kept refrigerated
• ✔ Traditional method using salt and sugar
• ✘ Not hot-smoked
• ✘ Not shelf-stable

If you love lox on a bagel, this recipe is for you.

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Why This Recipe Works

Curing salmon is all about moisture control.

• Salt draws moisture out of the fish
• Sugar balances the salt and texture
• Pressing helps create a firm, sliceable texture
• Time does the rest

The process looks long, but the hands-on work is minimal.

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Ingredient Notes

• Wild-caught salmon: Fresher flavor and firmer texture
• Kosher salt: Coarse salt cures evenly
• Sugar: Balances saltiness
• Fresh dill (optional): Classic lox flavor
• Black pepper (optional): Adds subtle heat

This recipe keeps things traditional and simple.

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Prep & Cure Times (Important)

Because this recipe isn’t cooked, the timing matters more than the heat.

• Active Prep Time: ~15 minutes
• Curing Time: 24 hours (up to 36 for saltier lox)
• Total Time: About 24 hours
• Cook Time: None (this is a cured recipe)

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How to Make Homemade Cured Salmon

Step 1: Prepare the Salmon

If the skin hasn’t been removed, carefully remove it using a sharp knife.
You can cure the entire fillet or portion it if desired.

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Step 2: Make the Cure

In a small bowl, mix:

• Kosher salt
• Sugar
• Optional dill
• Optional black pepper

This 1:1 salt-to-sugar ratio is classic for lox.

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Step 3: Cure the Salmon

Lay half of the curing mixture on plastic wrap.
Place the salmon on top, then cover with the remaining cure.

Wrap tightly so the fish is fully sealed.

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Step 4: Press & Refrigerate

Place the wrapped salmon between two trays or inside a zip-top bag.
Set something heavy on top (pan, pot, or bag of beans).

Refrigerate for 24 hours.

• After about 10–12 hours, drain excess liquid and flip the salmon.

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Step 5: Rinse & Slice

After curing:

1. Remove salmon from wrap
2. Rinse thoroughly under cold water
3. Pat completely dry
4. Thinly slice using a sharp knife

Slice against the grain for the best texture.

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FAQs

Is cured salmon raw?
Yes — it’s cured, not cooked. That’s traditional lox.

How salty will it be?
24 hours gives a balanced cure. Longer = saltier.

How long does homemade lox last?
Up to 5–7 days refrigerated in an airtight container.

Can I freeze it?
Yes — freeze tightly wrapped and thaw in the fridge.

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How to Serve Homemade Lox

• Bagels + cream cheese (Try my Keto bagels if you are staying away from carbs)
• Capers, red onion, lemon
• Brunch boards
• Scrambled eggs
• Avocado toast

This is a perfect recipe to link with your homemade bagels and homemade cream cheese posts.

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Homemade Cured Salmon (Lox) – Recipe Card

Prep Time: 15 minutes
Cure Time: 24 hours
Total Time: ~24 hours
Servings: 4

Ingredients

• 1 lb wild-caught salmon fillet, skin removed
• ½ cup kosher salt
• ½ cup sugar
• Freshly ground black pepper (optional)
• 2 tbsp fresh dill, chopped (optional)

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Instructions

1. Remove skin from salmon if needed and pat dry.
2. Mix salt, sugar, and optional dill and pepper.
3. Lay half the cure on plastic wrap, place salmon on top, cover with remaining cure.
4. Wrap tightly and refrigerate under weight for 24 hours, flipping halfway.
5. Rinse salmon thoroughly, pat dry, and slice thinly.