Belly Lox

also called lox · salt lox · salt-cured lox · belly lox · cured salmon · old-fashioned lox

The table

2 lb(900 g; belly end of a side, skin on, pin bones pulled)salmon filletpack the salmon in saltcure 3 days, pour off the brinerinse, soak 2 hrpat dry, leave uncovered 12 hrslice paper-thin off the skin
500 g(about 2 1/2 cups)kosher salt
2 qt(changed once)cold water
1(in wedges)lemon
1/2(sliced paper-thin)red onion
1 Tbscapers
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.6 things to get out.

1pack the salmon in salt

3rinse, soak 2 hr

goes in with what step 2 made

5slice paper-thin off the skin

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 3 days 14 hr2 of 5 steps give no time
Needs you
none given
If you get it wrong
Unforgiving — three days in salt is what makes raw salmon safe to eat; cut the cure short and you have raw fish that only looks cured

  1. pack the salmon in salt

    not timedfrom the start

  2. cure 3 days, pour off the brine

    3 dayswalk awayfrom the start

  3. rinse, soak 2 hr

    2 hrwalk away3 days in

  4. pat dry, leave uncovered 12 hr

    12 hrwalk away3 days 2 hr in

  5. slice paper-thin off the skin

    not timed3 days 14 hr in

Goes with

See how it is written
>> title: Belly Lox
>> category: Cured Fish
>> tags: salmon, salt-cured, no-cook, appetizing, deli
>> counters: Deli
>> aka: lox, salt lox, salt-cured lox, belly lox, cured salmon, old-fashioned lox
>> pairs-with: bagels, cream-cheese, scallion-schmear
>> servings: 10
>> time: 3 days 14 hr
>> slack: unforgiving — three days in salt is what makes raw salmon safe to eat; cut the cure short and you have raw fish that only looks cured

>> step: pack the salmon in salt
Pack @salmon fillet{2%lb}(900 g; belly end of a side, skin on, pin bones pulled) in @kosher salt{500%g}(about 2 1/2 cups) in a non-reactive dish, salt underneath and salt heaped over, so no flesh is showing.

>> step: cure 3 days, pour off the brine
Cover @&(~1)salted salmon{} and ~cure{3%days} in the fridge, pouring off the brine that collects each day and heaping the salt back over.

>> step: rinse, soak 2 hr
Rinse @&(~1)cured salmon{} under cold running water until no loose salt is left, then ~soak{2%hr} in @cold water{2%qt}(changed once).

>> step: pat dry, leave uncovered 12 hr
Pat @&(~1)soaked salmon{} dry and ~dry{12%hr} uncovered on a rack in the fridge, until the surface is tacky rather than wet.

>> step: slice paper-thin off the skin
Slice @&(~1)dried lox{} on a long shallow angle down to the skin, as thin as your knife allows, and lay the slices flat. Serve with @lemon{1}(in wedges), @red onion{1/2}(sliced paper-thin) and @capers{1%Tbs}.