Cold Smoked Lox Recipe

Cold Smoked Salmon Recipe Simply Meat Smoking

WEBNov 9, 2023 · Let the salmon go through the smoking process until it feels leathery, firm and has a nice bronze color. This should take a minimum …

1. Place the salmon fillet on a flat surface flesh side up. If the salmon is not at room temperature, let sit for an hour or so for it to come to room temperature. Run your fingers overtop of the skin side of the salmon fillet and feel for the ends of any pin bones. Pull out any pin bones with a pair of tweezers by pulling the ends of the pin bones. Once all the pin bones have been removed, run your fingers over one more time to double check all pin bones have been removed. Clean the salmon fillet and make sure there is no muck on them
2. In a mixing bowl mix together the Kosher salt (or sea salt), black pepper, brown sugar crushed fennel seeds and garlic.
3. Place the salmon in a glass baking dish flesh side up. Ensure you place the salmon inside the dish so it has plenty of room and no filets are touching. Spread out 1/3 of the cure. Place the salmon fillets on top of the cure making sure that the cure extends around u00bd inch from each side of the salmon. Spread the remaining cure on the top side of the salmon, coating each salmon fillet completely with no gaps or holes.
4. Cover the dish completely with plastic wrap and place the salmon in the coolest part of your refrigerator for 24 u2013 48 hours to cure. For best results place a weight on top of your salmon while in the cure. I recommend something like a pie dish or a baking tray with a couple of cans of food. You are looking for around 1 - 1.5 pounds of weight to help draw out moisture.u00a0The key with the cure is the longer, the better.

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