How to Make Citrus Basil Lox

Basil citrus lox. FOOD STYLING BY MICHELLE GATTON FOR HELLO ARTISTS; PROP STYLING BY CARLA GONZALEZ-HART.
Basil citrus lox. FOOD STYLING BY MICHELLE GATTON FOR HELLO ARTISTS; PROP STYLING BY CARLA GONZALEZ-HART. CHRISTOPHER TESTANI

Everyone loves lox, but the typical flavorings you get at the deli, like caraway and dill, can get kind of old.

Anton Bolling, chef at Fiola Mare in Washington, D.C., gives the fish a sunny Mediterranean vibe with basil and citrus.

Whether you’re hosting a brunch, feeding breakfast to a lot of hungry mouths, or just want to flex your culinary prowess, here’s how to make your own lox. Cured salmon is also one of the tastiest ways to add some heart-healthy omega-3s to your diet.

Degree of Difficulty: Easy

Active Time: 10 minutes

Total Time: 12 hours

Prep time

10 min.

  • 6 oz kosher or sea salt
  • 2½ ounces granulated sugar
  • Zest of 1 orange
  • Zest of 1 lemon
  • Leaves from ½ bunch of fresh basil, roughly chopped
  • 1 side of salmon fillet, skinned
Combine salt, sugar, zests, and basil in a mixing bowl. Generously season all sides of salmon with curing mixture.
Place in a glass, Pyrex, or plastic dish. Cover with plastic wrap and leave in refrigerator overnight.
The following day, thoroughly rinse curing mixture from salmon. Pat dry with paper towels, then allow to air dry in refrigerator for an hour. Slice thinly and serve.