Salmon is cured in a mixture of sugar and kosher salt for 48 hours in this easy-to-follow recipe for homemade lox that’s a hit at any brunch.
Salmon should be washed in water and dried with paper towels.
Salt and sugar should be combined in a bowl.
Put some plastic wrap down.
Place the salmon on top of the plastic wrap after adding half of the salt mixture to it.
Apply the remaining salt mixture to the salmon.
Salmon is covered with a second layer of plastic wrap after the first layer has been securely folded around it.
Cover with an 8×8-inch baking pan after being transferred to a 9×9-inch baking pan.
To weigh down the salmon, put a heavy object on the smaller baking pan.
Refrigerate the salmon for 48 hours or until the surface is silky.