There’s something special about salmon and vodka. If you’ve never tried this
ridiculously good combination, and if by chance you’ve never cured your own
salmon, you’ve definitely come to the right place. First you’re gonna coat a nice
side of salmon with vodka (a swig for you, a swig for the fish, repeat as
necessary) and then cure it in a sugar-and-salt mixture. It’s not at all difficult, it
just takes the time it takes—two 12-hour cures—so don’t try to rush it. And when
the salmon is cured you’ll be ready for the most real-deal bagel with lox this
side of New York City.
MAKES 4 to 6 servings • TIME 1 hour, plus 24 hours for curing the
salmon and resting the herbed cream cheese
Vodka lox
¼ cup vodka
3 garlic cloves, minced
½ teaspoon freshly ground black pepper
1 center-cut skin-on side of fresh salmon (about 2½ pounds), scaled, pin bones removed,
belly trimmed
3 cups sugar
3 cups kosher salt
Zest of 2 lemons
1 bunch dill fronds (about 2 cups lightly packed)
Herbed cream cheese
Zest of 1 lemon
2 tablespoons minced chives
2 tablespoons minced dill
2 tablespoons minced flat-leaf parsley
¾ pound (1½ cups) cream cheese, at room temperature
½ cup finely chopped fire-roasted red bell pepper
2 tablespoons drained capers, minced
½ cup minced red onion
1 teaspoon kosher salt
5 or 6 turns freshly ground black pepper
For serving
6 everything bagels, sliced in half and toasted
¼ cup Pickled Red Onions
Drained nonpareil capers (optional)
Kosher salt (optional)
There’s something special about salmon and vodka. If you’ve never tried this
ridiculously good combination, and if by chance you’ve never cured your own
salmon, you’ve definitely come to the right place. First you’re gonna coat a nice
side of salmon with vodka (a swig for you, a swig for the fish, repeat as
necessary) and then cure it in a sugar-and-salt mixture. It’s not at all difficult, it
just takes the time it takes—two 12-hour cures—so don’t try to rush it. And when
the salmon is cured you’ll be ready for the most real-deal bagel with lox this
side of New York City.
MAKES 4 to 6 servings • TIME 1 hour, plus 24 hours for curing the
salmon and resting the herbed cream cheese
Vodka lox
¼ cup vodka
3 garlic cloves, minced
½ teaspoon freshly ground black pepper
1 center-cut skin-on side of fresh salmon (about 2½ pounds), scaled, pin bones removed,
belly trimmed
3 cups sugar
3 cups kosher salt
Zest of 2 lemons
1 bunch dill fronds (about 2 cups lightly packed)
Herbed cream cheese
Zest of 1 lemon
2 tablespoons minced chives
2 tablespoons minced dill
2 tablespoons minced flat-leaf parsley
¾ pound (1½ cups) cream cheese, at room temperature
½ cup finely chopped fire-roasted red bell pepper
2 tablespoons drained capers, minced
½ cup minced red onion
1 teaspoon kosher salt
5 or 6 turns freshly ground black pepper
For serving
6 everything bagels, sliced in half and toasted
¼ cup Pickled Red Onions
Drained nonpareil capers (optional)
Kosher salt (optional)
