Charcoal-Infused Salmon Lox
Experience the luxurious taste of homemade charcoal-cured salmon lox, combining the rich flavors of fresh salmon with the earthy notes of activated charcoal. This unique curing method enhances the presentation and adds a gourmet touch to your brunch or appetizer platter. Serve with bagels, capers, and onion for a timeless treat!
ingredients
- 1 lb Atlantic salmon fillet, skin-on, fresh
- ¼ cup kosher salt
- ¼ cup brown sugar
- 2 tablespoons activated charcoal powder
- 1 tablespoon black pepper, coarsely ground
- 1 tablespoon dill, chopped (optional)
- Zest of 1 lemon
- Plastic wrap
steps
- 1.
Start by ensuring the salmon fillet is boneless and pat it dry with paper towels.
- 2.
In a bowl, mix kosher salt, brown sugar, activated charcoal, black pepper, dill, and lemon zest until well combined.
- 3.
Place a large piece of plastic wrap on a flat surface and spoon half of the curing mixture onto the center.
- 4.
Lay the salmon fillet skin-side down on top of the curing mixture. Then, cover the salmon with the remaining curing mixture evenly.
- 5.
Wrap the salmon tightly in the plastic wrap, ensuring no air pockets remain. Place the wrapped fillet in a shallow dish to catch any liquid that may escape.
- 6.
Refrigerate the salmon for 48 hours, flipping it once halfway through the curing process to allow even flavor distribution.
- 7.
After 48 hours, unwrap the salmon, rinse off the cure with cold water, and pat it dry with paper towels.
- 8.
Slice the cured salmon thinly against the grain and serve it with your preferred accompaniments such as bagels, cream cheese, and capers.
Releated Recipes