Make lox

Anyone make authentic, cold smoked lox, lightly salted, stored in olive oil?  My wife does not want gravlax, and hot smoked is ok, but I want to make this for her so I can continue to slay salmon without this puzzle, if slaying occurs of course...

Curious to hear what others have to say.

My go-to lox recipe is to cover 1 lb of salmon in 1/4 cup of sugar + 1/4 cup of salt. Wrap tightly and refrigerate for a day or two depending on how thick the fillet is. Is this what you call gravlax? If you want a smokey flavor you can use smoked salt.

I don't really miss the smoke flavor much, and figure I am better off without the toxins.

Yes, that is gravlax.  Seems to dry the fish out a little too much but maybe there is a middle ground., and thanks

Just make it like you would gravalax but omit dill and use liquid smoke, smoked salt, or some other clever way of imparting a smoke flavor without actually smoking the fish.  Cheating?  Maybe, but it's easier and darn near foolproof.

Just make it like you would gravalax but omit dill and use liquid smoke, smoked salt, or some other clever way of imparting a smoke flavor without actually smoking the fish.  Cheating?  Maybe, but it's easier and darn near foolproof.

Hmmm, I'm reaching that conclusion, might open the big chief door to bring the temp down, or cure in a wet brine in the fridge, no spices.  Smoked salt seems to be a great option, thanks

Smoked salt is just salt that has been tossed w/ liquid smoke and dried out.  I thought that proper gravlax brine has vodka in it too.  Lox is not smoked, which imparts heat no matter what, it is brined.

Here's what my lox usually looks like. It's one of my very favorite ways to eat salmon. If others have recipes or tips, please share. I've done really complicated recipes with beets, vodka, horseradish, fresh dill and so on, but currently favor plain salt and sugar.

Yum to da max!

Smoked salt is just salt that has been tossed w/ liquid smoke and dried out.

Or salt that has spent some time in the smoker.  I got a small bowl of salt in the smoker right now, along with some bacon.

-Allen

looks very yummy!

That looks delicious KPD.     I was thinking the same thing about putting some salt in the smoker with the next batch of trout.

Sent from my SM-G955U using Tapatalk

Lox was a minor obsession a few years back.  I do cold smoke it after the cure but everything is done lightly as we usually say it within a few days. I hope to get into some salmon this year to do this again.