by the handful

Nutritious culinary and healing recipes collected from the North American garden, orchard, forest, river and ocean



If you love the beautiful and delicious flesh of wild salmon this is a great way to savor it. Fish has been prepared with salt for centuries in a similar fashion; the salt quickly cures the meat. This is one of the world’s oldest recipes. Although salt-cured salmon originated in Scandinavia, this method has been used by numerous people dwelling throughout world. Any coarse salt works but experimenting with smoked and flavored salts can enhance the flavor. Just add no more than half of a flavored salt into the overall salt mix ratio or it may be overwhelming. The addition of brown sugar will not make the fish sweet but adds just a little of its essence to the finished product. The salt does two things: creates an environment that bacteria can not to grow in and renders the liquid which prevents spoilage.


1 lb fresh wild salmon with skin on

3 tbsp Rock salt or other coarse salt

2 tbsp Brown sugar (optional)

Black pepper

dill, fresh or dried

Freezer bag

heavy object, like a brick

Use previously frozen wild salmon – this will ensure that it is sterile when you begin the process. A thick chunk of salmon cut from the front of the fish, rather than tail works best. If bones are present in the fillet they should be removed with a pair of tweezers. The fish will keep for a week after curing.

Mix 3 tbsp rock salt and 2 tbsp brown sugar in a bowl. Thoroughly coat the top, sides and bottom with the mix. Put the salmon in the freezer bag and seal but leave some air space as you want room for liquid to render. Set bag in glass baking pan with salmon skin side up and cover with a heavy item such as a brick. Leave salmon in refrigerator for three days. It helps to flip the salmon once a day to help distribute the weight.  Water will exit the fish as it cures and starts to harden. You can run off the liquid each day if you like. After three days gently rinse off extra salt with cold water and pat dry. To prepare shave thin slices off from across the top of fish at a slight angle (see pic). It can help to remove skin first before slicing but this may require some handy knife work. Top lox slices with cracked pepper and dill. I like to serve it as an appetizer plate with pickles, mustard, and crackers, or in an omelet, or a top fresh mixed green salad.



Single Post Navigation

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: