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February 9, 2010 / Sarah

National Bagels and Lox Day

Adapted from Caleb John Clark

1 lb fresh thick salmon, sliced in two equal pieces
4 tablespoons coarse kosher salt
4 tablespoons brown sugar
1 tablespoon fresh ground black pepper

  1. Wash and pat the salmon dry.  Lay skin side down on a work surface.  Sprinkle the salt over the salmon, with more in thicker areas.  Sprinkle pepper on top of salt.   Sprinkle brown sugar on top of pepper.  Put any optional ingredients on top, gently if it’s liquid so as not to remove salt from salmon.
  2. Place on half of the salmon on top of the other half, so the salted sides are touching each other.  Put the salmon in a large zip lock bag, getting as much air out as possible before sealing.  Place the bag in a flat-bottomed bowl or large plate.
  3. Place the salmon in the refrigerator for 1 to 4 days.  Flip the salmon everyday.
  4. When done brining, take the salmon out of the bag.  Gently rinse in cold water to remove the salt mixture.  Pat dry.
  5. Slice the salmon against the grain into thin slices.  If the salmon is too salty, rinse in cold water and pat dry again.


  • Try to keep a piece of salmon that is consistent in thickness
  • Add any fresh spices or alcohol that you want
  • Salmon will last in the refrigerator for up to one week

Toast a plain or onion bagel, spread with plain or chive cream cheese, top with lox, capers and red onion.  Yum!


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