Smoked salmon and lox are NOT the same. Smoked salmon has been smoked, and lox has been cured in a salt-based brine or rub. However, even among smoked salmon and lox, there is a lot of variety that's worth knowing. Keep reading to understand the differences between smoked salmon verses lox.
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Smoked salmon has been smoked in a smoker
Salmon can be cold-smoked or hot-smoked.
Cold-smoked salmon is kept cold while smoke is being pushed over it.
Cold smoking needs to be done with a specialty smoker or smoker set up, rather than traditional smokers that use heat to cook the food as well as infusing it with smoke.
Hot-smoked salmon is simultaneously smoked and cooked and is made in a more traditional smoker.
Related: 13 Smoked Salmon Breakfast Ideas for Your Next Brunch Party
Lox is salmon that has been cured
Lox is salmon that is typically wrapped in a salt mixture and left to be cured for days or weeks. This is sometimes called a dry-brine method.
Sometimes the curing mixture, also known as a dry brine mixture, can be a sugar and salt mixture. Additional spices or herbs, such as dill or pepper, can be added to infuse the smoked salmon with other flavors.
Similar to cold smoked salmon, lox is also served thinly sliced and has the texture of raw fish.
Related: Smoked Salmon Breakfast Sandwich with a Smoked Paprika Lime Mayo
Taste difference between Smoked Salmon and Lox
Flavor-wise, smoked salmon is sweeter and milder than cured lox salmon.
Lox is saltier and doesn't have a smoky flavor.
Related: Breakfast Charcuterie Board Ideas
Texture difference between Smoked Salmon and Lox
Cold-smoked salmon and lox both have a texture close to raw fish. They are typically served in thin slices, similar to a slice of deli-cut meat.
Hot-smoked salmon, however, has the texture of cooked fish. It flakes like cooked salmon typically does and is generally served in large chunks or flakes or in thicker slices, about 1 inch, 1 inch, by ½ inch slices.
Cheers!
Susan
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