I had the great pleasure to attend a Lox Class this past week. I’ve made lox before, but this was a great class to attend to learn maybe a better technique led by Brad Wolf. It is not difficult. 1-3 pounds of fresh salmon, 1/4 cup kosher salt per pound, 1/4 cup sugar per pound, 2 aluminium pans and saran wrap. You can also use some fresh herbs for this, too. We like fresh tarragon but others like black pepper and dill. Use what you like. Combine salt and sugar and add about 1/2 of it in one pan, add the salmon, skin side down, add the herbs if you are using them and coat the salmon with the remaining salt and sugar mix. Cover tightly with saran wrap and place the second aluminium on top. Weight down with something. I use a 5 quart cast-iron Dutch oven, but you can use anything. Place in the refrigerator for 48 hours. After 48 hours, rinse the salt,  sugar and herbs off. Pat dry. Slice on the diagonal thinly using a very sharp Chef’s knife and enjoy! Here is the way mine turned out. Enjoy! (Click on an image to see enlarged)

Correction – The salt and sugar ingredients should be 1/4 cup per pound of salmon. Sorry for the error.

So there you are. Easy to do, fun and a great party treat, for those who like Lox Enjoy.