Salmon Lox or cured salmon is incredibly easy to make and is much more cost-efficient than store-bought.
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Cured Salmon


  • 1/3 - 1/2 c. <a href=""_blank">Real Sea Salt</a>
  • 1 1/2 lbs. wild salmon fillets


  • Wash and pat dry the fillets with a paper towel.
  • Remove the skin with a sharp knife by making a cut between the skin and the flesh.
  • Spread fillets on a board or cookie sheet.
  • Dredge the fish with salt, making sure that all of the fish is fully covered with the salt, including the sides.
  • Spread the fillets in a flat dish, cover it with a board or lid and place some weight on it. I used my fermentation rock. A canned food item will work, just something that will help release the juices.
  • Set aside at room temperature for 12-18 hours. Ideally, you would do this in the evening, so the curing process will occur overnight and the temperature will not get too warm.
  • After salmon cures, remove from dish, rinse in filtered water and pat dry. Cured salmon is ready to be enjoyed!
  • Store in glass tupperware in your refrigerator.