Smoked salmon, also known as lox, is one of the tastiest foods out there. Popular among the Jewish community, it’s salty, scrumptious, and wonderfully savory. People usually buy it at the supermarket, but did you know you could actually prepare it at home? If this sounds interesting to you, here’s how to do it.
Brining the Salmon
Find high-quality, preferably wild-caught salmon that is firm and vibrant in color. Prepare a brine mixture using a combination of salt, sugar, and your choice of herbs and spices. This brine will add flavor and help to preserve the salmon.
Once your salmon is properly brined, it’s time for the smoking process. You can use a smoker or create a makeshift smoker using a stovetop and a large pot. The key is to achieve a low and consistent temperature to gently smoke the salmon. Use hardwood chips, such as oak or apple, to infuse the fish with a delicious smoky flavor.
The Final Touches
Allow the salmon to smoke for a couple of hours until it reaches your desired level of doneness. The result should be a tender, flaky, and beautifully smoked salmon. Once it’s done, let it cool, then slice it thinly for a delightful presentation.