Directions

1. 1

   In a small bowl, combine the salt, sugar, and cracked black pepper. Mix thoroughly until well combined. If using any fresh herbs or additional seasonings, pat them completely dry with paper towels before stirring into the salt mixture to prevent clumping.

2. 2

   Line a tray large enough to accommodate the salmon side with plastic wrap, leaving excess wrap overhanging the edges. Spread approximately half of the salt-sugar mixture across the plastic in a layer roughly the same size and shape as your salmon fillet.

3. 3

   Place the salmon skin-side down directly onto the salt mixture. Distribute the remaining salt-sugar mixture evenly over the top of the fillet, covering it completely. Note: you may not use the entire amount depending on your salmon's size and thickness.

4. 4

   Fold the plastic wrap over and around the salmon, but leave both ends slightly open to allow the liquid that drains from the fish during curing to escape and drip away.

5. 5

   Place a weight evenly across the entire top surface of the wrapped salmon. A second tray slightly smaller than your base tray with canned goods stacked on top works well, or use any heavy object that distributes pressure uniformly over the fillet.

6. 6

   Transfer the weighted salmon to the refrigerator and prop one edge of the tray slightly higher than the other (using a folded paper towel or similar) to create a gentle tilt. This helps liquid drain continuously throughout the curing process.

7. 7

   Allow the salmon to cure for 2-3 days, depending on thickness. The fish is finished when the flesh changes from opaque to translucent throughout. Slice into the thickest part to check: if the entire cross-section is the same translucent color, it is cured; if the center is still opaque, allow additional time.

8. 8

   When fully cured, remove the salmon from the refrigerator and quickly rinse away excess brine under cool running water. Pat the entire fillet thoroughly dry using clean paper towels.

9. 9

   Using tweezers, carefully remove the pin bones running along the center line of the fillet by pulling them out at a slight angle. Once the bones are removed, peel the skin away from the salmon by gently lifting from the head end and pulling toward the tail.

10. 10

    Using a long, sharp knife (such as a carving knife or sashimi knife), slice the lox as thinly as possible, using a gentle sawing motion at a slight angle to the fillet. Serve immediately or store in an airtight container in the refrigerator.