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 ...

These rich and silky slices of lightly sweet salmon are great for piling on cream cheese-smeared bagels. Stir together salt and brown sugar in a medium bowl; set aside. Place a 24- x 18-inch sheet ...

An urgent health warning has been issued over the risks of eating smoked salmon and other cured fish as the Christmas period approaches. The Food Standards Agency (FDA) and Foods Standards ...

Smoked salmon is a salty, cured fish renowned for its fatty texture and distinctive flavor. It’s packed with high quality protein, essential omega-3 fats, and several vitamins and minerals.

It’s cured in salt, then “cold-smoked” at 70 to 85 degrees for several hours, ... Smoked salmon made with the much larger Atlantic salmon, is fattier, more dense, even slightly chewy.

Homemade Gravlax. 2-3 pound salmon fillets (preferably center piece, skin on, trimmed)* 1 cup kosher salt. 1 cup sugar. 2 tablespoons cracked white peppercorns (I used 1 teaspoon finely ground ...

The difference is that lox is cured, but smoked salmon goes through the process of smoking. ... Smoked salmon is high in sodium. A 100-gram serving has 672 milligrams of sodium.