Smoked Salmon { Lox }  Lox Recipe 
When making lox, you must follow the exact measurements, and the recipe can only be doubled once. Lox is a cold cured salmon and best if a firm fish is used ... remember a redder skinned salmon tends to be softer in texture than a silver skinned one!
 
1 1/2 pounds firm salmon fillets
1 Tbs. liquid smoke

2 Tbs. brown sugarA

8 tsp. coarse salt

onion powder

garlic powder

dill
 Mix the liquid smoke, brown sugar, and salt together. Lay the salmon fillets on a board and spread the mix evenly over it. Then sprinkle the onion, garlic, and dill ( amount varies to you taste) evenly over the fillets. Wrap each fillet separately with 2 feet of plastic wrap, making sure to start at one end, and folding up the sides, covering it well by wrapping each piece with at least three wraps. Then wrap the same with foil ... the seam side up. All of these steps are very important; otherwise, the fish may not cure correctly. Refrigerate for seven days in a leak-proof container ... this will catch any leakage from the fish. When the seven days are up, take the fillets out of their wrappings and then re-wrap each piece as described above. Place in Ziploc bags until ready to eat. Great served with cream cheese and drained capers!