salmon nova lox recipe

Written ByJenny Smyth Posted on
salmon nova lox recipe
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The Best salmon nova lox recipe

I’ve always been fascinated by the rich history and cultural significance of Nova Lox, a dish that originated in Eastern Europe and has since become a staple in many Jewish delis. The name ‘Nova’ literally means ‘new’ in Latin, which refers to the fact that this type of cured salmon is typically made from fresh fish that’s been cured in a mixture of salt, sugar, and spices. The result is a delicate, yet robust flavor that’s both familiar and exotic at the same time.

When I first tried Nova Lox, I was struck by its silky texture and subtle sweetness – it’s a true delight for the senses. Over the years, I’ve experimented with various recipes and techniques to create the perfect Nova Lox at home. And let me tell you, it’s been a game-changer for our family gatherings!

My kids love helping me prepare the dish, from curing the salmon to assembling the platter with all the fixings. And as for my husband? Well, he’s just happy to have a delicious, healthy snack to munch on whenever he wants.

One of the things I appreciate most about Nova Lox is its versatility. Whether we’re serving it as an appetizer, a snack, or even as part of a full-fledged meal, this dish always seems to bring people together. And when I’m feeling particularly ambitious, I like to serve it with all the traditional accompaniments – thinly sliced red onion, capers, lemon wedges, and of course, a side of warm rye bread for dipping.

Of course, no discussion of Nova Lox would be complete without mentioning its impressive health benefits. Not only is this dish incredibly low in calories and fat, but it’s also packed with omega-3 fatty acids and protein from the salmon itself. And let’s not forget about the antioxidants from all those spices and seasonings!

So if you’re looking for a new recipe to try at home – or just want to mix things up with an old favorite – I highly recommend giving Nova Lox a try. Trust me, your taste buds (and your family) will thank you!

Nova Lox Salmon

Nova Lox Salmon

4.9 from 1882 votes

Nova lox is a cured salmon fillet with a silky texture and mild smoky flavor. This recipe walks you through the classic brine and cold-smoke method for a homemade version of the deli favorite.

Prep Time20 mins
Cook Time8 hours
Resting Time0 mins
Total Time8 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Brine

1/2 cup kosher salt
1/2 cup white sugar
2 tablespoons brown sugar
1 tablespoon black peppercorns, crushed
1 tablespoon dill weed, dried
1 teaspoon pink curing salt (optional, for color)
4 cups cold water

For the Salmon

1 (2-pound) skin-on salmon fillet, pin bones removed
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon liquid smoke (optional, for flavor)

👨‍🍳Directions

1Combine kosher salt, white sugar, brown sugar, crushed peppercorns, dill, and pink curing salt in a bowl.
2Add cold water and stir until the salts and sugars fully dissolve, creating a clear brine.
3Place the salmon fillet skin-side down in a large non-reactive dish or a zip-top bag.
4Pour the brine over the salmon, ensuring it is completely submerged.
5Cover and refrigerate for 6 to 8 hours; the fillet should feel firm to the touch and the color will deepen slightly.
6Remove the salmon from the brine and rinse thoroughly under cold running water for 2 minutes.
7Pat dry with paper towels, then place the fillet skin-side down on a wire rack set over a baking sheet.
8Refrigerate uncovered for 1 hour to form a pellicle, a tacky surface that helps smoke adhere.
9Preheat a smoker or charcoal grill to 180°F to 200°F, using wood chips like alder or apple for mild smoke.
10Place the salmon skin-side down on the smoker grate and smoke for 2 to 3 hours, until the internal temperature reaches 130°F to 140°F and the flesh flakes easily with a fork.
11Remove the smoked salmon from the smoker and let it cool to room temperature on the rack, about 30 minutes.
12Brush the surface with a mixture of olive oil and honey for a glossy finish, then wrap tightly in plastic wrap and refrigerate for at least 2 hours before slicing.
13To serve, slice the chilled salmon thinly against the grain using a sharp knife, cutting at a slight angle.
14The slices should be translucent and about 1/8-inch thick; discard the skin if desired.

🔧Equipment

Large non-reactive dish or zip-top bag
Wire rack
Baking sheet
Smoker or charcoal grill with wood chips
Instant-read thermometer
Sharp knife

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 8g💛Saturated Fat: 1.5g❤️Cholesterol: 45mg🧂Sodium: 780mg🌾Total Carbs: 4g🥦Dietary Fiber: 0g🍬Sugars: 4g🥩Protein: 23g

📝Notes

For a non-smoked version, skip the smoking step and simply cure the salmon for 24 hours in the brine for gravlax. Always use sushi-grade salmon if you plan to serve it raw. Store leftover lox in the refrigerator for up to 1 week.

Watch Video Of How Nova Lox Salmon Works

Storing your homemade salmon nova lox properly will keep it fresh for up to two weeks in the fridge. I always wrap it tightly in plastic wrap or put it in a sealed container to prevent it from drying out.

For longer storage, you can freeze the lox for up to three months, just slice it first and separate the pieces with parchment paper. When you are ready to use it, thaw it in the refrigerator overnight.

This recipe works beautifully for any occasion, whether it is a relaxed Sunday brunch with the family or a festive holiday gathering. I love serving it on bagels with cream cheese, red onion, and capers, but it is also great on crackers or in a salad.

My family always asks for it during our annual New Year brunch, and it disappears fast every time. This recipe is a keeper and I am sure you will enjoy it as much as we do.

❓ Frequently Asked Questions About Nova Lox Salmon

Q: What is Nova Lox?

Nova Lox is a type of cured salmon that’s been around for centuries. It’s typically made from fresh fish that’s been cured in a mixture of salt, sugar, and spices.

Q: How do you make Nova Lox at home?

To make Nova Lox at home, start by curing your salmon fillets in a mixture of kosher salt, brown sugar, and spices for at least 24 hours. Then rinse them under cold water before drying them thoroughly.

Q: Can I use any type of fish for Nova Lox?

No! While Atlantic salmon works beautifully for this recipe, other types of fish like king salmon or even sablefish can produce some off-flavors.

Q: What are some common accompaniments for Nova Lox?

Traditionally served with thinly sliced red onion, capers, lemon wedges and warm rye bread – although feel free to experiment with other options!

Q: Is Nova Lox safe to eat raw?

Nova Lox is technically raw meat but because it has been cured with salt and sugar it can be safely consumed without cooking.

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