Here’s a Blueberry Salmon Lox recipe that fuses the silky, savory taste of traditional lox with the sweet-tart flavor of blueberries:
Blueberry Salmon Lox
Ingredients
1 lb fresh salmon fillet (skin on, pin bones removed)
1 cup fresh blueberries (or frozen, thawed)
1 cup coarse sea salt
½ cup granulated sugar (or brown sugar for richer flavor)
1 Tbsp lemon zest
1 Tbsp orange zest (optional for brightness)
1 Tbsp crushed black peppercorns
2 Tbsp fresh dill, chopped
2 Tbsp vodka or gin (optional, enhances curing & flavor)
Instructions
Prep Salmon
Pat salmon fillet dry with paper towels. Check carefully for pin bones and remove them with tweezers.
Make Blueberry Cure
In a food processor, blend blueberries into a coarse purée.
Mix with salt, sugar, citrus zest, pepper, and dill. Stir in vodka or gin if using.
Cure Salmon
Line a baking dish with plastic wrap. Spread half the blueberry mixture on the bottom.
Place salmon (skin side down) on top.
Cover with the rest of the blueberry cure. Wrap tightly with plastic wrap.
Weigh & Refrigerate
Place a small cutting board or plate on top of the wrapped salmon, weigh it down (cans or jars work), and refrigerate for 36–48 hours.
Rinse & Dry
After curing, unwrap salmon and rinse off cure mixture under cold water.
Pat dry with paper towels.
Slice & Serve
Use a sharp knife to thinly slice salmon on the bias.
Serve with bagels, cream cheese, capers, red onion, or even a blueberry compote for extra flair.
Flavor Notes
The blueberries give the lox a beautiful purple-pink hue and a mild sweetness.
The balance of salt, citrus, and dill keeps it from being too sweet while enhancing the salmon’s flavor.
