If you're finding your lox came out a bit too salty, let it soak in water for a minute or so and then pat dry.For SCD use honey only. I've also used date sugar and date syrup with success.You can use Kosher salt such as Diamond Kosher Salt or Redmond or I've also had great success with a course sea salt such as Celtic Kosher Sea Salt (in the photo). I would avoid iodized salt because it darkens the salmon and gives it a bitter taste. For the sweetener, honey, maple syrup, date syrup, or other sweetener will work here.For folks hoping to avoid sweetener, it can be done. I would reduce the amount of salt if you do leave the sweetener out or reduce the amount of sweetener. Adding the sweetener reduces the overwhelming flavor of the salt and helps to the growth of beneficial bacteria like Lactobacillus.
Servings: 16servings
Calories: 97kcal
Ingredients
2poundssalmonfilleted
1/4cuphoneyor maple syrup or other sweetener
1/4cupkosher saltor other coarse salt
Instructions
Rinse the salmon and pat dry with a paper towel.
Add half the honey to the bottom of a glass or ceramic dish.
Coat both sides of the salmon evenly with salt.
Place the salmon on top of the honey in the baking dish and cover it with the remaining honey.
Cover the salmon and refrigerate it for 24 hours. The salmon will become darker as it cures.
Rinse the salmon with water to remove excess honey and salt.
Slice thinly to serve and store in the refrigerator for a week or so.