King Salmon Lox

Directions

Prepare the Salmon:

Rinse the salmon fillet under cold water and pat it dry with paper towels.
Check for any remaining bones and remove them using tweezers.

Mix the Cure:

In a bowl, combine kosher salt, white sugar, crushed black pepper, chopped dill, and lemon zest.
If you choose to use vodka, add it to the mixture and stir until well combined.

Apply the Cure:

Lay out a large piece of plastic wrap on a clean surface.
Place the salmon fillet, skin-side down, on the plastic wrap.
Generously coat the salmon with the cure mixture, ensuring it covers the entire surface.

Wrap and Refrigerate:

Tightly wrap the salmon with the plastic wrap.
Place the wrapped salmon on a parchment paper-lined tray.
Refrigerate for 2-3 days, turning the salmon once a day to ensure even curing.

Check for Readiness:

After 2-3 days, unwrap the salmon and check for firmness. It should feel like a slightly firm, cured fish.

Slice and Serve:

Once ready, carefully slice the salmon into thin, diagonal slices.
Serve on bagels with cream cheese, capers, red onion, and additional fresh dill.

Enjoy:

Your homemade King Salmon Lox is ready to be enjoyed! Store any leftovers in the refrigerator for up to a week.
Note: This recipe requires some patience, but the result is a flavorful and succulent King Salmon Lox that you can proudly serve to your guests or enjoy yourself.