Types of Cured Salmon Explained: Lox, Gravlax, and Smoked Salmon

Cured salmon adds a rich, flavorful touch to appetizers or brunch spreads, making it both a delicious and visually stunning choice.

But did you know that not all cured salmon is created equal?

In this article, we'll break down the most popular types of cured salmon, from lox to gravlax to smoked varieties.

Use this guide to help you choose the perfect one for your next dish.

Cold-Smoked Salmon

Also known as Nova lox or sold as smoked sockeye or smoked Pacific salmon, this variety is cured and then smoked at a low temperature (typically below 85°F or 29°C).

The result is silky, delicately textured slices with a savoury, smoky flavour which shines in recipes like my smoked salmon and asparagus crostini, smoked salmon potato chip canapés, and smoked salmon tea sandwiches.

Hot-Smoked Salmon (Kippered Salmon)

This type of cured salmon is smoked at a higher temperature (around 120-180°F or 49-82°C), cooking the fish and giving it a firm, flaky texture. It's often sold in chunks or fillets rather than thin slices.

While delicious, it's not ideal for canapés where you want that soft, silky finish.

Lox

Lox is salmon that has been cured in a salt brine, but not smoked. It has a similar soft texture to cold-smoked salmon, but a more pronounced salty flavour.

Sometimes labelled "bagel lox", it pairs beautifully with cream cheese and herbs.

Gravlax

A Scandinavian take on cured salmon, gravlax is made with salt, sugar, dill, and sometimes other aromatics like juniper or citrus.

It's sweet, herby, and delicate - a great option if you want something with a bit more flavour complexity.

How to Use Each Type

Here are some simple ways to enjoy each variety of cured salmon:

• Cold-smoked salmon: Perfect for canapés, bagels, sushi, or tossed into creamy pasta dishes.
• Hot-smoked salmon: Great flaked into salads, scrambled eggs, or served warm with potatoes or grains.
• Lox: Classic on bagels with cream cheese, thinly sliced red onion, and capers.
• Gravlax: Lovely on rye bread with a bit of mustard-dill sauce or served on a brunch board.

Storage and Safety Tips

Cured salmon is delicious, but it's also highly perishable, so proper storage is essential.

• Keep it cold: Always store cured salmon in the fridge at or below 4°C (40°F) and use it by the best-before date. Once opened, use within a few days.
• Defrost safely: If using frozen smoked salmon, defrost it in the fridge overnight - never on the counter, especially during warm weather.
• Only defrost what you need: To maintain quality and reduce waste, defrost in small portions and keep the rest frozen.
• Leftovers: Return unused portions to the fridge promptly and wrap them well to prevent drying out.
• Note for pregnant individuals: Cured fish products may not be safe to consume during pregnancy due to the risk of Listeria. Please check with your healthcare provider before consuming.