Citrus-Cured Lox

Chay Wike

You will never buy store-bought cured salmon again when you discover how EASY this process is. Make sure to use kosher salt otherwise you may get undesirable results. This recipe will deliver a medium cure of silky, luscious fish that will melt in your mouth. I like to start the (mostly hands-off) 24-hour process on Friday morning so that when I wake up on Saturday morning, we have gorgeous lox for the whole weekend. Great for when we have company too!

You can ask your fishmonger to remove the salmon’s pin bones or do it yourself using a small pair of tweezers.

Yield: Serves 8
Author: The Kitchen Commune

Citrus-Cured Lox

gluten-free, grain-free, dairy-free, paleo, egg-free, nightshade-free, soy-free, nut-free

Ingredients

  • 1 (2-pound) wild King salmon filet, pin bones removed
  • 1 cup kosher sea salt
  • 1 cup coconut sugar
  • 1 tablespoon finely grated lemon zest (from 1 large lemon)
  • 1 tablespoon finely grated lime zest (from 2 small limes)
  • 1 tablespoon finely grated orange zest (from 1 medium orange)
  • ½ cup chopped fresh dill

Instructions

  1. Line a large rimmed baking sheet with a large piece of foil.
  2. In a medium bowl, combine the salt, sugar, zests, and herbs and mix them together thoroughly with your hands. Spread half of the curing mixture in the center of the foil and place the fish on it skin side down. Cover the salmon with the remaining mixture, making sure to spread it evenly so the fish is completely covered. Bring the edges of the foil up and over the filet, crimping it in the center to completely enclose the fish in a tight bundle.
  3. Place another baking sheet on top of the fish and weight it with several large cans or a heavy pot. Place in the fridge for 24 hours, flipping the fish halfway through the process.
  4. Once the curing process is complete, remove the salmon from the foil and rinse it under cold water to remove the curing mixture, then pat dry with paper towels. On a cutting board, place the salmon skin side down and slice as much salmon as you want thinly on the diagonal with your sharpest, longest knife until you reach the skin. Cut the salmon slices away from the skin and transfer to a serving dish. For clean cutting, use a wet towel to wipe down the blade in between slices, if necessary.
  5. Wrap up tightly any unsliced leftovers in plastic wrap and store in the fridge for up to 3 days.