What do you think of when I say homemade smoked salmon? You would naturally think of using an actual smoker to prepare the fish dish. Or you may think it is too much work to bother and simply easier to buy it pre-made?
After many trials, I developed an easy, homemade "lox" recipe. I cannot technically call it "smoked salmon" as there is no smoker involved. It is more of a "cured" salmon recipe. However, the end result is the same, homemade Lox!
I have not met anyone who does not like/love bagels and lox! I did develop an easy, 2-3 ingredient, yogurt-based bagel recipe. That will be an article for another week!
Cured salmon/lox is much easier to make than it sounds. Scroll down to recipe...
You will need a raw salmon filet. Atlantic salmon works best, vs salmon steak and you want to keep the skin on for the curing process.
I do find it difficult to find high-quality salmon or old fashioned fish markets in NW Bergen County. If you know of a great one, please email me at: elisaposniack@macaronikid.com and I will share it in an upcoming article on local markets. One who comes to mind from multiple parent reviews is Peter's Fish Market in Midland Park. Fresh Seafood House Bergen County NJ | Fresh Live Lobster | Peter’s Fish Market | Midland Park, NJ
**I do know that many local farmers markets include vendors who do carry whole and filet fish.
Ramsey Farmers Market on Sundays at the train station parking lot in Ramsey. Year round or indoors in the winter. https://www.ramseyfarmersmarket.org
Ridgewood Farmers Market may also include local fish mongers. Bergen County
Cured Salmon (Lox)
Ingredients:
1 medium/large raw salmon filet
Pickling mixture (pickling spice, salt, sugar)
Glass container
Parchment or wax paper
Recipe:
Clean off the raw fish well, wash surfaces soon after. Do NOT cut the skin off.
Dry off the fish well with paper towels.
Apply the "curing" mixture generously onto both sides of the fish. Keeping the skin on is one of the keys to a proper cure or smoke if using a smoker. It will hold the seasonings/ingredients together during the curing process.
Wrap the fish in wax or parchment paper, then place it flat in a container. Cut the raw fish in half ahead of time and place in two containers if the fish is too long.
Cover with a small glass or other item which will press down against the wrapping.
Refrigerate for 48 hours. Then check on your "lox." If it looks slightly darker in color that is fine and part of the curing process. It should be slightly firm to the touch.
At that point you can clean off the fish since it will be extremely salty otherwise. Pat it dry again and using a sharp paring knife, separate the cured fish/lox, away from the skin and slice into thin layers.
Take out your toast or bagel, add organic cream cheese and your lox, top with fresh parsly or dill for garnish and enjoy!!
**Tips**
You can add dill (dried or chopped finely) to the initial curing mixture. If you like the strong smell and taste of dill or you can simply add it afterward
You can place the cured/curing/"non smoked smoked salmon" back into the fridge for another day if you prefer. It should be ready after 48 hours but some prefer to add another day just to be sure.
**Homemade is best and more cost effective whenever possible! It is great for kids/teens to learn how to homestead and grow/prepare food themselves!
