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Robert’s Smoked Lox

Robert's Smoked Lox
This recipe is a huge hit with my family. They demand that I bring it to Christmas dinner every year
  • 1 large salmon fillet
  • 1 ounce pink salt
  • 8 ounces kosher salt
  • 3 juniper berrys crushed up
  • 1 tablespoon fresh round white pepper
  1. Pat excess moisture off of salmon fillet with a paper towel.
  2. Put salmon fillet into a ziplock bag (or a foodsaver bag) pour the cure into the bag and toss to coat the salmon.
  3. Vaccume pack your foodsaver bag or seal the ziplock bag, then place the salmon in the refrigerator.
  4. Flip salmon every 24 hours.
  5. Do this until the entire fish has firmed up.
  6. Remove the fillet from the bad and discard the bag and fluid.
  7. Place the fillet in a large bowl full of fresh water for about 1 hour,
  8. this process is called freshening, it removes some of the excess salt.
  9. At this point you have cured salmon, go ahead and slice a small piece off and sample.
  10. If it is still too salty, place the fish back into a fresh bowl of water for about an hour.
  11. Now for the smoking, cold smoke at no higher than 85 degrees for about an hour
  12. using only Just Smoked Salmon's Western Red Alder wood chips!
  13. cover in plastic wrap and return to refrigerator for 24 hours.
  14. Slice SUPER thin and on the bias, serve with bagels and cream cheese!
  15. My recipe for my famous lox and cream cheese spread4 ounces lox rough chopped into +/- ½" bits
  16. TBS Reeces brand capers
  17. ounces cream cheese
  18. ounce milk
  19. green onions chopped
  20. tsp dried or ½ tsp fresh dill chopped
  21. tsp garlic powderWarm the cream cheese in the microwave just until it thins out a little bit
  22. and is easier to work with.
  23. Combine and mix all ingredients and store in refrigerator over night to allow flavors to marry.
  24. Serve with bagels.


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