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    Home » Cooking Basics

    Lox vs Smoked Salmon: What’s the Difference?

    Published: Dec 2, 2017 · Modified: Jan 1, 2022 · Leave a Comment

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Lox vs Smoked Salmon: What’s the difference?  IS there a difference?  Learn how to tell the difference, and get recipe ideas for both styles of salmon!

    graphic with photo of lox, text reads "lox vs smoked salmon, what's the difference?"

    The terms lox and smoked salmon are often used interchangeably.  But before you buy, there are some things you should know about the differences between lox vs smoked salmon!

    What is Lox?

    Lox is a type of cured salmon. Homemade salt-cured lox is easy to make in your own kitchen!

    Traditionally lox is not smoked, simply cured. However, some lox is cured and then cold-smoked, and the smoky version is often the most popular and easiest to find in stores.

    How to Make Lox
    Do you love lox?  Did you know it's easy to make it yourself at home?  This How to Make Lox tutorial will walk you through making your own lox, step-by-step!
    Make It
    Bagel and lox platter (how to make lox)

    Lox Labels at the Market

    When you shop for lox, here are the labels you might see.  They’ll all have similar textures, but the flavor will change depending on how it was prepared.

    • Lox: Technically, lox is salmon cured in salt, is NOT smoked, and should be from the fatty salmon belly.  It has a silky texture, and will be sold frozen or chilled.
    • Nova Lox (Cold-smoked Salmon): Nova lox is salt-cured like regular lox, and then cold-smoked.  It’s smoky, but has not been exposed to heat.  It has a silky texture, and will be sold frozen or chilled.
    • Gravlax: This salmon is salt-cured with spices and herbs, such as juniper berries and horseradish.  It has a silky texture, and will be sold frozen or chilled.

    Can I Cook Lox?

    Please don’t.

    Lox, along with all its variations, is typically thinly sliced, and should be served cold.  My inner lox-lover shivers in horror when I see lox recipes with lox tossed in hot, steamy pasta.  

    Never cook your lox, because you’ll ruin the delicate texture.

    Want to shop for lox?  Look in the refrigerated meat or seafood section at the grocery store.

    Lox Recipes

    Once you’ve made or purchased lox, what can you do with it?

    Try making these easy smoked salmon cucumber bites from A Clean Bake, or try something a little more complicated with this Swedish Smörgåstårta sandwich cake from Little Sunny Kitchen.

    Below are some of my all-time favorite lox recipe ideas!

    Bagels and Lox
    This Bagels and Lox breakfast spread is quick and easy, and perfect for both busy mornings and brunch with friends and family.
    Make It
    This Bagels and Lox breakfast spread is quick and easy, and perfect for both busy mornings and brunch with friends and family.
    Smoked Salmon Crêpes
    These smoked salmon crêpes are made with French crêpes and an easy lox, cream cheese and herb spread. Top them with a quick yogurt sauce for brunch or lunch!
    Make It
    salmon smoked crepes with yogurt sauce on a platter
    Eggs Royale: Smoked Salmon Eggs Benedict
    This Eggs Royale is a seafood twist on the classic Eggs Benedict. It’s made with smoked salmon, poached eggs, and a creamy yogurt sauce, and is a lighter take on the breakfast classic!
    Make It
    This Smoked Salmon Eggs Benedict is an Easy and Healthy Brunch Recipe.  It's made with smoked salmon, poached eggs, and a creamy yogurt sauce, and is a lighter take on the breakfast classic!
    Lox Spread
    This quick and easy lox spread is made with smoked salmon, cream cheese, capers, and fresh herbs. It's perfect spread on a bagel or crêpe!
    Make It
    lox spread with bagels
    Lox Recipe: Lox Rice Bowl
    Love Lox?  This lox rice bowl is a quick and easy meal made with cold-smoked salmon and is perfect for lunch or a light dinner.
    Make It
    This quick and easy Lox Rice Bowl is made with cold smoked salmon and rice, and is perfect for lunch or light dinner.

    Lox vs Smoked Salmon: What is Smoked Salmon?

    There are two types of smoked salmon.

    Cold-smoked salmon usually refers to lox.  Even though only Novalox is smoked.

    Hot-smoked salmon is cooked, usually slowly in a smoker. 

    The texture is very different from lox, and more like a slow-cooked meat. 

    Hot-smoked salmon is generally opaque and plump, similar to a piece of salmon you’d cook at home.

    Vacuum-Sealed Hot-Smoked Salmon
    Vacuum-Sealed Hot-Smoked Salmon

    Want to shop for hot-smoked salmon?  

    This salmon might be sold frozen, refrigerated, or even canned! You might also find it refrigerated in the seafood section at the grocery store.

    Hot-Smoked Salmon Recipes

    Did you buy some hot-smoked salmon?

    Try using it in these smoked salmon and dill waffles or make smoked salmon breakfast strata, both from Imagelicious.

    Then, try swapping canned salmon for smoked salmon in this salmon quiche, or use smoked salmon in this seafood pot pie.

    Smoked Salmon Alfredo
    This smoked salmon alfredo is made with fettuccine tossed in a butter, cheese and cream sauce. Toss the pasta with hot-smoked salmon and peas for a decadent dinner!
    Make It
    smoked salmon fettuccine alfredo in a serving bowl
    Salmon Pesto Pasta
    This easy salmon pesto pasta is made with smoked salmon and short pasta (such as macaroni, rotini or small shells) tossed in a creamy homemade cheese sauce.
    Make It
    smoked salmon pesto pasta in a serving bowl
    Salmon Quiche
    This salmon quiche is made with canned salmon, goat cheese, and dill, and is an easy, make-ahead breakfast or brunch!
    Make It
    salmon quiche on a serving platter
    Seafood Pot Pie with Puff Pastry
    This Seafood Pot Pie is filled with a smoky seafood chowder, and topped with golden, flaky puff pastry.
    Make It
    Seafood pot pie in bowls, with a spoon breaking through the puff pastry
    « How to Cook Salmon
    A Canned Sardine Recipe: Mini Fish Cakes »

    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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