Classic Lox Recipe

https://www.foodiecrush.com/bagels-and-lox-diy-brunch-bar/

https://www.thespruceeats.com/classic-lox-recipe-4171995
From The Spruce Eats

Lox and bagels are a classic New York brunch dish that's now enjoyed around the world. But in general, the fish sitting atop the bagel is smoked salmon, not true lox, which is seasoned, salted, and dill-cured salmon rather than smoked. The method of preparing real lox is not dissimilar to preparing Gravad Lax, the Swedish salmon dish.

The curing process of lox is easier than smoking, and the result will be a sweet, tasty, and tender slice of salmon. Lox can be used in many dishes: sliced thickly and served alongside potatoes, dill and horseradish; on blini as canapés; or as the filling of a straightforward sandwich on rye. 

For a tastier and fattier lox, use squeaky fresh fish, and the thick belly section of the fish, rather than the thinner tail end. If you have any doubts about the freshness of the fish you can get your hands on, buy a frozen piece or freeze it for 24 hours before curing it to ensure there are no parasites. If using a frozen piece of salmon, defrost thoroughly before starting the recipe.

Ingredients

• 4-pound salmon fillet (preferably the thick belly section)
• 1/2 cup white sugar
• 1/3 cup Kosher salt
• 2 teaspoons mixed black, white and red peppercorns (coarsely ground)
• 3 juniper berries
• 2 cups fresh dill (stalks removed, finely chopped)
• Optional: Chili pepper flakes

Steps to Make It

1. Gather the ingredients.
2. Cut the salmon fillet into two halves cutting across the piece. 
3. In a bowl, mix the sugar, salt, peppercorns, chili (if using), juniper berries, and dill.
4. Place one half of the salmon, skin side down, onto a long sheet of plastic wrap. Cover the flesh of the salmon with the sugar, salt, and pepper mix. Place the second fillet flesh side down on top to create a "salmon sandwich". Wrap the fish pieces tightly in the plastic wrap.
5. Put the " salmon sandwich" into a shallow baking dish, making sure the fish stands higher than the sides of the pan. Place a baking tray on top of the salmon and weigh it down with any heavy object, like canned beans, rice bags, or heavy books (covered in plastic wrap to avoid passing on fish smells).
6. Put the fish into the refrigerator and leave it to cure for 3 to 4 days, turning the salmon twice a day or at least once every day. If there is any accumulated liquid, pour it out and change the plastic wrap.
7. When ready to serve, remove the wrap, pour away any liquid and wipe away most of the sugar, salt, and peppercorns, leaving a little on the edges for decoration. Slice as desired: thin for bagels, thick if it's meant to be a main course.
8. The lox will keep well in the refrigerator for five days. If you bought frozen salmon or froze it before curing, do not refreeze. 
9. Enjoy!

Spice-Up Your Lox

Add some kick to your lox:

• Add Alcohol: Vodka, gin, Pastis, or Pernod are delicious ingredients to add to your cure mix. One to 2 tablespoons will add a lovely back note of flavor.
• Enhance the Color: Add 2 to 3 tablespoons of raw, finely grated beetroot to the cure mix. It will turn the salmon a glorious pink-red color which is stunning on the plate.
• Change the Spice: Switch out the juniper for coriander seed, fennel (seed or fronds) or other spice you'd like. 

Broiled Salmon with Miso Glaze

This recipe comes via Jacques Pepin in his cookbook Heart  & Soul in the Kitchen. I love this cookbook. The recipe is super simple.  I cook the salmon the way Jacques recommends, I broil it. I purchased red misso paste the first time I made this recipe. Apparently it keeps forever in the refrigerator.

There are so many great wines to pair with Salmon. One of my favorites is Rose.

Marinade
1 T red misso paste
1 T maple syrup
2 t. tamari or dark soy sauce
2 t. rice vinegar
1 t. hot chili sauce such as Sriracha
4 skinless salmon fillets (about 6 ounces each and about 1 1/4 inches thick)

For the marinade: Mix all the ingredients together until smooth.

Line a baking sheet with aluminum foil, preferably non stick. Put the salmon on a plate and using a spoon, spread the marinade all over the fillets. Place the fillets on the lined baking sheet, cover and refrigerate for at least an hour, and up to overnight.

At cooking time, position an oven rack so it is 5 to 6 inches from the broiler and preheat the broiler. place the pan of salmon on the rack and broil for 4 minutes, until the salmon is nicely brown but still pink inside.

Serve the salmon on warm plate, drizzling any juices over it.  Can also serve with some of the marinade.

Sweet Barbecue or Baked Salmon

This recipe is from Colorado Colore (2002)

INGREDIENTS
4 (6 oz) salmon fillets
1/2 cup soy sauce
2 T honey
1 T Dijon mustard
1 T minced parsley
2 or 3 garlic cloves, minced

DIRECTIONS
Pierce the salmon with a fork a place in a sealable plastic bag. Combine the soy sauce, honey, Dijon mustard, parsley, & garlic in a bowl and mix well. Pour the soy sauce mixture over the salmon and seal tightly. Turn to coat. Marinate in the refrigerator for 1 - 4 hours, turning occasionally. Grill over medium hear - high for 5 minutes per side or until fillets flake easily.  I have also baked the salmon in the oven for 20 minutes at 425 degrees.

Great in a salad and outstanding for salmon burgers.