I read a few lox recipes and found that lox is something that anyone can make. All it is – is salmon (preferably sushi grade) salt and sugar. You put the fish in salt and sugar for 2-3 days.

Here’s my slightly embellished recipe.

1 lb salmon (preferably sushi grade) – rinse and blot dry

2 cups sugar

2 cups course kosher salt

1 teaspoon crushed pink peppercorns

2 teaspoons dried dill

1 teaspoon lemon zest

Directions

Mix the salt, sugar, peppercorns, dill, and lemon zest together.

Get a ziplock bag and sandwich the salt and sugar mixture around the salmon.

Get all the air out and place in a bowl (I used the tape from my salmon package but that isn’t necessary.

Then place another heavy bowl over it.

About three days in the refrigerator

Pull off the skin and slice up and serve

While you are waiting for the lox to cure you might have the to make the mini bagels.

ENJOY!!!!