How To Slice Lox Thin: A Step-by-step Guide

Lox is a favorite breakfast food for a lot of people all around the world.

It is a cured salmon that you’ll usually find served on top of bagels with some cream cheese.

But while it is a mouth-watering food that a lot of people have ready at home, a lot of them also have trouble slicing it properly.

A lot of times, it comes pre-sliced and ready for serving, but if you make your own lox at home, or happen to buy them unsliced, then you’ll know how tough it can be to get thin and even slices of the food.

To get thin and even slice with lox, it’s recommended to use a salmon slicer. These are knives designed for tasks such as slicing cured salmon or other cured meats. It’s a long and sharp blade that is also simply called a slicer knife. To use this, get your chilled lox (chilled to the point that it is firm but not frozen), get a solid and steady grip on the knife, and get to slicing.

And while those instructions might seem simple at face value, the task can get a bit more complicated when you actually start slicing in the kitchen.

To make things easier for you, we’ve created a step-by-step guide to slicing lox thin in your own kitchen.

Read on to learn more.

How To Slice Lox Thin

Step One: Choosing Your Equipment

This is arguably the most important step when it comes to slicing just about any ingredient in the kitchen.

There are a lot of different knives you can use when slicing lox, but most chefs will recommend using either a dedicated slicing knife or a simple chef knife.

Either way, what is most important is that you’re choosing a sharp knife with a long blade.

There are a lot of different tools in the kitchen that meet these requirements, and as long as you are comfortable slicing with the tools, there should be no problem slicing lox with them.

On top of that, you might also want to get your hands on a wooden or food-safe plastic cutting board as that provides you with a stable and sanitary surface for slicing your meat.

If you want to be extra safe, we recommend that you use cutting or slicing gloves when doing this task since you will be working with razor-sharp knives.

Step Two: Chill Your Meat

Once you have the right knife and cutting board, it’s time to prep your meat.

When slicing any meat in the kitchen, whether it’s cured salmon, ham, or a simple slab of beef, chilling it to the point where the meat is firm, but not fully frozen will help out a lot.

This will prevent the ingredients from crumbling or breaking when your slice through them, and it also makes the entire thing much more firm and easier to slice through.

Before slicing, try putting the lox in the freezer for 20-25 minutes, afterwards, it should be ready to slice.

If the meat is frozen through and you have to thaw it first, consider moving it to the refrigerator to thaw overnight, that way it will be just the right consistency when you decide to slice it the next day.

Step Three: Lay It Down On The Cutting Board

From there, you will have to lay the salmon flat down on the cutting board.

Since you are already dealing with the prepared cube, it shouldn’t be too hard.

However, make sure that the cutting board is clean and sanitary to avoid any bacteria getting into the lox while you’re slicing it.

But once you have it on a steady solid surface, you’re ready to get slicing.

Step Four: Slice & Serve!

Before you start slicing, it might be best to run your knife through a honing steel a couple of times to make sure it’s razor-sharp and the edge is properly aligned.

From there, you can start slicing by drawing the knife against the grain of the fish, making sure to not put too much pressure as your blade should be sharp enough to cut through without any added pressure.

Start slowly until you get the hang of it as it might take you a couple of slices before you’re able to cut it at the thickness you want.

Make sure that you have a firm and steady grip on your knife while also holding the salmon with your non-knife hand for more stability and control.

This will take some trial and error, and don’t expect to cut perfectly thin slices on your first try, but with enough practice, you’ll get the hang of things and it will be much easier.

Conclusion

If you’ve been itching to slice up and serve your homemade lox with some fresh bagels and cream cheese, now’s the time to start doing it!

Make sure to get your hands on a nice, long, and sharp knife, chill your meat, and once that’s all done, you’re ready to start slicing!

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My name is Andy Wang, and I'm a retired chef. I used to work at the City Vineyard restaurant in NYC. I also had a culinary degree from the Institute of Culinary Education in New York. And this blog is where I share my love for knives and cooking with people like you.