Homemade Lox & Parsley Salad

Course Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings


Cure the salmon

  • 1 ½ lbs wild caught salmon filet
  • ¼ c kosher salt
  • 3 tbsp brown sugar
  • 1 tsp dried dill
  • 1 tsp cracked black pepper


  • ½ the juice and zest of ½ a lemon
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • ½ tsp cracked pepper


  • 6 c mixture of mix of the following: Endive, romaine, parsley


To cure the salmon

  1. Combine salt, sugar, dill, and pepper in a small bowl.

  2. Lay a piece of cling wrap 3 times longer than the filet on a long, smooth surface (like a cookie sheet) and sprinkle a 1/2 of the salt/sugar mix on a third of the cling wrap.

  3. Set the filet on the salt/sugar and then sprinkle the rest on top of the filet.

  4. Wrap tightly in the cling wrap, leaving one edge open to drain.

  5. Place on a plate and store in the refrigerator for 5 days with a weight on it, turning daily and draining the liquid off.

  6. After 5 days, the filet should be opaque and a light coral color. With a very sharp knife, cut into slices as thinly as possible.


  1. Put together dressing ingredients in a bowl and whisk until combined, about 30 seconds. Toss the salad with the lemon dressing and lay about a third of the shaved lox on top and garnish with lemon zest.