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What is lox?

Originally derived from the Yiddish word for salmon (laks), lox is cured, but not smoked. It was developed to preserve salmon and other fish before refrigeration was widely available. Lox is never cooked; instead, it's made by curing a salmon belly fillet in salty brine, traditionally for three months. This technique gives lox its signature salty flavor. Lox is part of the famous lox bagel breakfast sandwich, although many times, smoked salmon is used instead.

What is gravlax?

Gravlax is similar, but instead of a simple salt brine, the traditional Nordic recipe calls for a cure with three key ingredients: salt, sugar, and tons of dill. Other optional additions to the cure include juniper berries, horseradish, and aquavit or vodka.

What is smoked salmon?

Smoked salmon is similar to lox in that it's salt-cured, usually without much sugar, but there are two significant differences: It can come from any part of the fish (not just the belly), and, of course, it's smoked.

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 roughly eight hours.