Smoked Salmon Lox Recipe

Serves/Makes: about 1/2 pound salmon for each serving


  • 1 each fresh salmon side, boneless
  • 1 pound Kosher salt
  • 1/4 pound granulated sugar
  • 1/4 pound light brown sugar
  • 1/2 ounce ground black pepper
  • 1/2 ounce allspice
  • 1/2 ounce ground ginger
How to cook Smoked Salmon Lox:
  • Place the salmon, skin side down, in a suitably sized non-metallic pan. Mix all dry ingredients well, then place on salmon to completely cover.
  • Cover the pan and refrigerate the salmon for 18 hours.
  • Remove from the refrigerator and rinse all seasoning off the salmon. Drain well and pat dry.
  • Return the salmon to a clean, dry pan and place in the refrigerator for 12 hours, UNCOVERED, to allow the salmon to 'dry'.
  • Cold-smoke the salmon according to your smoker oven's manufacturer directions.
  • Use approximately 2 ounces hickory wood with the temperature set at 100 degrees.
  • Smoke the salmon for 15-20 minutes, the turn the smoker OFF and allow to stand, without opening the door, for 4-5 hours.
  • Please note that if the salmon is cooked over 100 degrees, it can become mushy in texture.

This recipe for Smoked Salmon Lox serves/makes: about 1/2 pound salmon for each serving

The Smoked Salmon Lox recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Salmon (more Salmon recipes)
Preparation Method: Smoked (more Smoked recipes)

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