Salt Cured Salmon, a.k.a Lox

I used to buy smoked salmon at Costco back when it was reasonable priced since my husband and younger kids love a bagel with cream cheese and lox for breakfast. But the price has risen from about $9/lb to $20 and I said: "wait a minute! I can do it myself!' So the large Keta Salmon fish that I got on sale was used in a third recipe - home made lox. The tale end of the fillet was used here. I make a smaller piece then this recipe calls for, so the amount of spices added was adjusted. This picture is of King (Chinook)Salmon.

about 2 lbs of salmon boneless and skinless

3 tbsp sugar

3 tbsp kosher salt
2-4 tsp lemon juice
1 tbsp dry dill
2-3 tbsp brandy
dash of liquid smoke of smoke powder
Line a container with plastic wrap. Mix dry ingredients and smoke powder then place half of the mixture on the bottom of the container, spreading it out evenly. Place fillet on top on the mixture and cover with the rest of the mix. sprinkle with liquid ingredients. Cover with the plastic wrap by folding its edges onto the fish and place in the refrigerator for 2-3 days. The fish can be cured in one large piece or cut in a smaller slices before salting. It is easier to slice in thin portions after curing but sometimes it is easier if thicker slices are done before curing and are just ready to go. Either way, it is simple to make and impressive to serve.