Lox is salmon that's cured, not smoked—and there's more than one way to cure it. "Lox can be cured just in salt, or salt and sugar, or a brine of just salt, or a brine of salt and sugar," says ...

Like smoked salmon, lox is salmon that's been cured in salt (and sometimes other seasonings) and is typically sliced paper-thin. You can use both for bagels with cream cheese, scrambled eggs ...

Cold-smoked salmon, which is smoked at a temperature of 85°F or lower for about 18 hours, has a raw texture similar to lox or gravlax. Hot-smoked salmon is firmer and flakier, and cooks for ...

Lox and smoked salmon are often used interchangeably, but they’re not the same. Lox or gravlax is the Scandinavian method of preparing salmon.

These days, smoked salmon is available flavored with seasonings such as pastrami spices and, for the nonpurist, Toragashi-flavored with a Japanese 7-spice. Scottish-style is double-smoked for a more ...

Many people confuse smoked salmon for lox. The difference is that lox is cured, but smoked salmon goes through the process of smoking. Both are usually eaten on crackers or bagels along with cream ...

Here’s how to tell them apart—and what to know about gravlax and kippered salmon too.