Lox (Cold Smoked) Recipe - Cooking Index
Lox (Cold Smoked) Recipe - Cooking Index
| Salmon fillets - (skin on) from smaller fish 2 lb. To 4 lb. | ||
| 3/4 cup | 177ml | Non-iodized salt |
| 1/4 cup | 49g / 1.7oz | Sugar |
| Fresh dill or dried dill weed |
Mix salt and sugar together and rub into both sides of fillets. Sprinkle generously with dill, on both sides of fillets. Place fillets flesh side together, top to tail and tail to top in a large shallow pan (9 x 13 inches). Place a 5 lb. Weight on top and refrigerate 5 days. Rinse, dry and slice very thin on an angle from the top of the fillet toward the tail.
Submitted to the BBQ Mailing List by [email protected] on Feb 20, 1999.
Source:
Don Barickman
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