How Do You Make Lox? (2024)

FAQs

How is lox made? ›

Made from the belly meat of a salmon, lox is actually never cooked but is, instead, cured in a salty brine mixture for several weeks. Compared to smoked salmon, lox is saltier with more of a raw texture, making it the perfect addition to a toasted bagel with cream cheese.

If at this point your lox is too salty, you can soak it in water for a few hours (or even up to a day), to reduce the salt level. You need to be careful though, as this can water log the lox and destroy the flavor.

If you're using a frozen piece of salmon, defrost it thoroughly before starting the recipe. The lox will keep well in the refrigerator for five days.

How much lox or smoked fish should I allot per person? 1 pound of smoked fish will typically feed about 4 people (4 ounces per person, at minimum – about 2 slices per bagel half).

Lox is never cooked; instead, it's made by curing a salmon belly fillet in salty brine, traditionally for three months. This technique gives lox its signature salty flavor. Lox is part of the famous lox bagel breakfast sandwich, although many times, smoked salmon is used instead.

Salmon lox is packed with essential nutrients that are vital for overall health and wellbeing. It is rich in vitamins B12, D, and E, as well as minerals such as selenium and potassium. These nutrients play a crucial role in supporting immune function, bone health, and energy production.

Comparing Lox and Nova Lox

When comparing the two, nova lox is generally considered less salty in flavor and more versatile in a variety of recipes due to its subtle flavors.

To make lox, rich, fatty salmon is simply cured in salt—and typically for longer than smoked salmon—so the flavor is all salt and no smoke. The Scandinavian specialty gravlax is also similar to lox but is cured with salt, sugar, plenty of dill and sometimes other herbs and spices as opposed to simply salt.

Place the fish into a large bowl and pour boiling water over the fish. The water should cover the fish. Cover the bowl and let the saltfish soak overnight. The following morning, drain off the salty water.

While it can be kept safely in the fridge for a few days, freezing lox will keep it fresh for much longer. As long as you freeze your lox before the use by date, you can keep it up to 6 months for best quality.

What kind of salmon is best for lox? ›

Any type of salmon can be used for lox. Though many prefer the fatty body of the Atlantic salmon, Alaskan salmon species, like king salmon, are also popular for making lox.

Lox vs Smoked Salmon: What's the Differences? While lox is cured in a salty spice blend, smoked salmon may or may not be cured but is always smoked and has a slightly smokier flavor. Sight: Lox and cold smoked salmon are both glossy and thinly sliced.

A classic element in any bagel eating event is lox. Also known as cold-smoked salmon, it is beloved brunch fare best enjoyed thinly sliced and piled atop a bagel. One pound (16 oz) of lox will feed 12 to 15 people, unless you have either fish lovers or vegetarians in your group.

Lox is traditionally a salt-cured fillet from the salmon's belly, an area with the fattiest and richest meat (similar to a pork belly). If you've never had it with a bagel and cream cheese (or a bagel and "schmear"), then you're seriously missing out.

Bagel Toppings

Cheese: Sliced cheddar cheese, Swiss Cheese, or goat cheese to complement the bagel. Cold-Smoked Salmon (Lox): Often paired with cream cheese for a classic combination. Fresh Vegetables: Sliced tomatoes, cucumbers, green onions, red onion, capers, lettuce, or sprouts for a refreshing touch.

The word "lox" comes from the Yiddish word for salmon, "laks." Brining salmon is a Scandanavian tradition, but it was also popular among Eastern European Jews. Some of these people immigrated to the U.S. and brought their affinity for brined, cured, and smoked fish with them.

Lox vs Smoked Salmon: What's the Differences? While lox is cured in a salty spice blend, smoked salmon may or may not be cured but is always smoked and has a slightly smokier flavor. Sight: Lox and cold smoked salmon are both glossy and thinly sliced.

Lox is salmon that's cured, not smoked—and there's more than one way to cure it. "Lox can be cured just in salt, or salt and sugar, or a brine of just salt, or a brine of salt and sugar," says Mattes. Curing methods include salt rubs or wet brine, sometimes upgraded with spices.

From a cancer risk perspective, the American Institute for Cancer Research considers smoked and cured fish in the same category as processed meats. Though other cancer research groups are less clear on whether eating smoked and cured fish carries the same risks as eating processed meats.