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Smoked Salt Cured Lox

Smoked Salt Cured Lox

By Traeger Kitchen

Savory breakfast, coming right up. This brined salmon, cold smoked and sliced thin, rests on a bagel and schmear, garnished with capers, red onion, tomatoes, and dill.

Prep Time

21 Hr

Cook Time

30 Min




This recipe serves:


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Units of Measurement:
1 Cup kosher salt
1 Cup Sugar
1 Tablespoon cracked black pepper
1 Whole lemon zest
1 Whole orange zest
1 Whole Packaged Dill, roughly chopped including stems
2 Pound salmon fillet, skin-on


  • 1

    Mix together salt, sugar, black pepper, lemon zest, orange zest, and dill.

  • 2

    Slice salmon in half. Coat all flesh of salmon completely with salt sugar mixture. Sandwich the 2 pieces together, flesh to flesh and completely cover with salt sugar mixture.

  • 3

    Wrap tightly with plastic wrap and place into a gallon zip top bag. Squeeze out as much air as possible. Place wrapped salmon into a baking dish and place something heavy on top like a pot filled with water or a brick wrapped in foil. Place into the refrigerator for 10 hours. After 10 hours, flip over and put the weight back on top. Refrigerate for another 10 hours.

  • 4

    Remove from refrigerator, unwrap and rinse of remaining salt with cold water. Pat dry and leave on counter for 1 hour.

  • 5

    When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.

  • 6

    Place salmon onto a baking pan. Fill another baking pan with ice and place baking pan with salmon over ice.

  • 7

    Place onto grill and smoke for 30 minutes. Remove from grill and slice thin.

    180 ˚F / 82 ˚C


  • 8

    Serve with bagels, cream cheese, capers, dill, lemon wedges, sliced tomatoes, and red onion. Enjoy!

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