Smoked salmon is a versatile and beloved delicacy that’s enjoyed worldwide. But did you know that “smoked salmon” is actually a catch-all term for several different types of preserved salmon? Each type of smoked salmon is prepared and named differently, depending on the region and method of preparation. From lox and gravlax to kippered salmon and Nova lox, the various names reflect differences in how the salmon is cured, smoked, or processed.
In this detailed guide, we will explore the different names for smoked salmon, explain their origins, and provide insights into how they’re used in culinary settings. Whether you’re new to smoked salmon or a seasoned fan, this comprehensive exploration will enrich your understanding of these delicious varieties.
What Is Smoked Salmon?
It’s salmon that has been cured, either through salting or brining, and then exposed to smoke as part of the preservation process. Smoking fish was traditionally a way to preserve it before refrigeration, but today, it’s enjoyed primarily for its distinctive flavor and versatility. Whether eaten on bagels, in salads, or on gourmet platters, smoked salmon has a luxurious texture and smoky taste that makes it a favorite in cuisines around the world.
However, not all smoked salmon is the same. Different cultures have developed their own unique methods of preparing and naming smoked salmon, which is why you may come across terms like lox, gravlax, or kippered salmon. Each name represents a different technique or tradition of smoking and curing the fish, leading to subtle differences in texture, flavor, and culinary use.
Different Names
It’s known by various names, depending on how it’s prepared. The most common types include:
- Lox: A type of salmon that is cured in salt, often used in Jewish cuisine.
- Gravlax: A Scandinavian-style cured salmon that’s flavored with a mix of salt, sugar, and herbs, but not smoked.
- Nova Salmon: Cold-smoked salmon that originated in Nova Scotia.
- Kippered Salmon: Hot-smoked salmon that is cooked during the smoking process.
Each of these types has a different texture, flavor, and use in the kitchen. Understanding the distinctions between them can help you choose the right variety for your culinary creations.
Lox – A Staple of Jewish Cuisine
Lox is perhaps the most well-known type of smoked salmon, particularly in the United States, where it is a staple in Jewish cuisine. The word “lox” comes from the Yiddish word for salmon, “laks,” and refers specifically to salmon that has been cured in a salty brine. Lox is typically made from the fatty belly of the salmon, which gives it a rich, buttery texture. However, despite what many people think, lox is not smoked.
The traditional preparation of lox involves curing the fish in a saltwater brine for several days. This method draws out moisture from the fish and helps to preserve it. Lox has a bold, salty flavor that pairs well with mild, creamy ingredients like cream cheese, which is why it’s often served on bagels with cream cheese, capers, and red onions.
One of the most iconic ways to enjoy lox is as part of a “bagels and lox” platter, a popular breakfast and brunch dish in Jewish delis. Bagels and lox have become a beloved part of American brunch culture, and the dish’s popularity has helped spread lox’s fame far beyond its Jewish roots. It’s a simple yet satisfying dish, combining the salty, rich taste of the lox with the tangy cream cheese and the chewy texture of the bagel.
While lox is often confused with smoked salmon, it’s important to remember that lox is never smoked. It’s a raw, salt-cured fish, which is what gives it its distinctive flavor and texture.
Gravlax – A Scandinavian Favorite
It’s another popular type of cured salmon, but it is distinct from both lox and smoked salmon. Gravlax originated in Scandinavia and gets its name from the old Scandinavian word “gräva,” which means “to dig.” Historically, fishermen would bury the salmon in sand to cure it. Today, gravlax is made by curing the salmon in a mixture of salt, sugar, and fresh herbs, most commonly dill.
Unlike lox, gravlax is cured with salt and flavored with herbs, typically dill, though fennel or coriander can also be used for a fresh, aromatic taste. The curing process lasts two to three days, allowing the fish to absorb the flavors of the herbs, salt, and sugar.
Gravlax is never smoked, so it retains a fresh, delicate flavor that is quite different from smoked salmon. It is often served thinly sliced with mustard sauce, rye bread, or boiled potatoes as part of traditional Scandinavian meals. In Sweden, gravlax is a common dish during festive occasions like Christmas and Midsummer, and it has also become popular worldwide as part of modern Scandinavian cuisine.
Because of its light, herbaceous flavor, gravlax pairs well with fresh ingredients and can be used in salads, appetizers, or simply served on its own. It’s a versatile dish that can be adapted to a variety of culinary styles.
Kippered Salmon (Hot-Smoked Salmon)
Kippered salmon, or hot-smoked salmon, is another type of smoked salmon that differs significantly from lox and gravlax. The key difference is that kippered salmon is cooked during the smoking process. Hot-smoking involves exposing the salmon to heat and smoke at temperatures between 120°F and 180°F, which fully cooks the fish and gives it a firm, flaky texture.
Hot-smoking not only preserves the salmon but also infuses it with a deep, smoky flavor. Because it is cooked, kippered salmon has a much firmer texture than cold-smoked varieties like Nova salmon or lox. It is also more robust in flavor, making it a good choice for dishes that require a stronger, more intense taste.
Kippered salmon is usually served in larger, thicker slices than cold-smoked salmon. Its firm texture makes it ideal for hearty salads, pasta, sandwiches, or as a topping for grain bowls, adding a satisfying bite to any dish.Hot-smoking is popular in regions like the Pacific Northwest, where salmon is plentiful and smoking is a long-standing tradition. Since kippered salmon is fully cooked, it can be eaten straight from the package, making it a convenient and flavorful option for quick meals or snacks.
Nova Salmon – A Delicacy from Nova Scotia
Nova salmon, also known as Nova lox, is a type of cold-smoked salmon that originated in Nova Scotia. Unlike kippered salmon, which is hot-smoked and fully cooked, Nova salmon is cold-smoked, meaning it is exposed to smoke at low temperatures (typically 70°F to 90°F) for an extended period. This process infuses the fish with a subtle smoky flavor while keeping it raw and silky in texture.
Nova salmon is cured before smoking, resulting in a smooth, buttery texture and mild smoky flavor. It’s perfect for thin slices on bagels, toast, or charcuterie boards and is favored for its delicate taste compared to stronger, hot-smoked varieties like kippered salmon.
Because Nova is cold-smoked, it retains much of the texture of raw salmon, similar to sashimi or gravlax. It’s a versatile ingredient that can be used in a wide variety of dishes, from breakfast to dinner. One of the most popular ways to enjoy Nova salmon is on a bagel with cream cheese, much like lox, but it can also be used in salads, pastas, or as a topping for pizzas and flatbreads.
Nova salmon is commonly found in delis and supermarkets, especially in Jewish or Eastern European areas. Its mild flavor and silky texture make it a popular choice for brunch or appetizers, perfect for those new to smoked salmon or who prefer a subtler smoky taste.
For more in-depth details on the differences between these types of smoked salmon, you can explore this comprehensive guide.
The Smoking Process: Cold Smoking vs. Hot Smoking
The method used to smoke the salmon plays a crucial role in determining its flavor, texture, and culinary use. There are two primary ways to smoke salmon: cold smoking and hot smoking.
Cold Smoking
Cold smoking is a method in which the salmon is smoked at a low temperature, typically between 70°F and 90°F. This process doesn’t cook the salmon but rather imparts a delicate smoky flavor while keeping the fish raw. Because the salmon isn’t cooked during cold smoking, it retains a silky, smooth texture that is perfect for thin slicing.
Before cold smoking, the salmon is usually cured in salt or brine, which helps to preserve it and intensify its flavor. The smoking process can take several hours to several days, depending on the desired intensity of the smoke flavor.
Nova salmon and lox are examples of cold-smoked or cold-cured salmon. These types of salmon are often enjoyed as part of appetizers, bagels, or gourmet dishes because of their delicate texture and subtle smoky taste. Cold-smoked salmon should be stored properly and eaten within a few days of opening to maintain its quality.
Hot Smoking
Hot smoking, on the other hand, involves smoking the salmon at higher temperatures, typically between 120°F and 180°F. The higher heat not only imparts a smoky flavor but also fully cooks the salmon during the process. This results in a firmer, flakier texture and a more intense smoky flavor compared to cold-smoked salmon.
Kippered salmon is an example of hot-smoked salmon. Because it’s fully cooked, hot-smoked salmon can be eaten right out of the package, and it’s often used in salads, pasta dishes, or as a sandwich filling. The firmer texture of hot-smoked salmon makes it more versatile in recipes where a cooked, hearty ingredient is needed.
For those interested in the process of smoking salmon at home, it’s important to note that cold smoking requires precise temperature control to avoid bacteria growth, while hot smoking is more forgiving and easier for beginners to attempt. Whichever method you choose, smoking salmon at home can be a rewarding way to enjoy this beloved delicacy.
Health Benefits
Smoked salmon is not only delicious, but it’s also packed with nutrients that offer a range of health benefits. Here are just a few of the reasons why adding smoked salmon to your diet is a great idea:
- Rich in Omega-3 Fatty Acids: Omega-3 fatty acids are essential for heart health and brain function. These healthy fats help reduce inflammation, lower blood pressure, and decrease the risk of heart disease. Smoked salmon is an excellent source of Omega-3s, making it a heart-healthy choice.
- High in Protein: Protein is essential for building and repairing tissues, and smoked salmon is a great source of lean protein. It’s particularly beneficial for those looking to increase their protein intake without consuming too many calories.
- Source of B Vitamins: Smoked salmon is rich in B vitamins, especially B12, which is important for maintaining healthy nerve function and energy levels. A serving of smoked salmon provides a significant portion of your daily recommended intake of Vitamin B12.
- Low in Calories: Despite its rich, savory flavor, smoked salmon is relatively low in calories, making it a good choice for those looking to maintain a healthy weight while enjoying a nutrient-dense food.
However, it’s worth noting that smoked salmon can be high in sodium due to the curing process. If you’re watching your salt intake, it’s important to enjoy smoked salmon in moderation or choose low-sodium varieties.
Common Culinary Uses
It’s incredibly versatile and can be used in a wide range of dishes. Whether you’re hosting a brunch, preparing appetizers, or looking for a simple dinner idea, smoked salmon is a great ingredient to have on hand. Here are some popular ways to enjoy it:
Bagels and Lox
One of the most iconic ways to enjoy smoked salmon is on a bagel with cream cheese. This classic combination of lox, cream cheese, and bagels is a staple of Jewish delis and brunch menus. Add some capers, red onions, and dill for a truly authentic experience. This dish is popular not just in Jewish cuisine but across the world as a beloved brunch item.
Salads
Smoked salmon adds a savory, smoky flavor to fresh salads. It pairs particularly well with greens, avocado, cucumbers, and a light vinaigrette. Adding smoked salmon to your salad is an easy way to elevate the dish and add a boost of protein. Hot-smoked salmon works especially well in heartier salads, as its firm texture holds up against heavier ingredients.
Canapés and Appetizers
Thinly sliced smoked salmon is a popular choice for gourmet canapés and appetizers. It can be served on crackers with cream cheese, cucumbers, or dill, or rolled up with cheese for a simple, elegant appetizer. It can also be used in sushi rolls, providing a savory complement to the rice and vegetables.
Pasta Dishes
Smoked salmon pairs wonderfully with creamy pasta sauces. The smoky flavor of the salmon adds depth to the richness of the sauce, creating a comforting, indulgent dish. Try adding flaked kippered salmon to a fettuccine alfredo or a carbonara for a gourmet twist on a classic pasta dish.
Omelets and Scrambled Eggs
Adding smoked salmon to your eggs is a great way to elevate your breakfast. It enhances the richness of eggs, with herbs like dill adding freshness. Add Nova lox to scrambled eggs or an omelet with cream cheese for a luxurious breakfast.
Sandwiches
Smoked salmon makes for a delicious sandwich filling. Pair it with cream cheese, cucumbers, and fresh herbs on rye or sourdough bread for a light, flavorful lunch. You can also use kippered salmon in a more substantial sandwich, paired with horseradish sauce or mustard for a bit of a kick.
Dips
It can be blended with cream cheese, sour cream, or yogurt to make a rich, smoky dip. Serve it with crackers, vegetables, or pita chips for a crowd-pleasing appetizer. You can also add some dill and lemon juice to the dip for extra flavor. It dip is a great choice for parties or gatherings, as it’s easy to make and always a hit with guests.
FAQs About What is smoked salmon called?
What is the difference between Lox, Gravlax, and Smoked Salmon?
Lox is salmon that is salt-cured but never smoked, giving it a rich, salty flavor. Gravlax is also cured but is flavored with herbs and spices, such as dill, and is not smoked either. Smoked salmon refers to salmon that has been either cold-smoked or hot-smoked. Cold-smoked salmon, such as Nova lox, retains a silky texture and a milder smoky flavor, while hot-smoked salmon, like kippered salmon, is fully cooked and has a stronger smoky taste.
Why is smoked salmon called Lox?
The term lox comes from the Yiddish word for salmon, “laks.” Traditionally, lox refers to salmon that is cured in salt but not smoked. However, the term has sometimes been used more loosely to refer to other types of smoked salmon, especially in delis.
Can you smoke salmon at home?
Yes, you can smoke salmon at home, but it requires special equipment and knowledge of smoking techniques. Cold-smoking and hot-smoking use different techniques and equipment, so it’s important to choose the right method based on the type of smoked salmon you want to prepare. Hot smoking is ideal for beginners, as it cooks the salmon while smoking. In contrast, cold-smoking requires careful temperature control to preserve the fish without cooking it.
Is smoked salmon healthy?
Yes, it’s packed with nutrients like Omega-3 fatty acids, protein, and B vitamins. It’s a great addition to a balanced diet, particularly for its heart-healthy fats. However, it’s also high in sodium, so it should be eaten in moderation if you’re watching your salt intake.
How long does smoked salmon last?
Properly refrigerated smoked salmon can last up to two weeks unopened. Once opened, it’s best consumed within a few days to a week. If you want to extend its shelf life, smoked salmon can be frozen for up to three months. Be sure to wrap it tightly to prevent freezer burn and retain its flavor.
Conclusion About What is smoked salmon called?
Smoked salmon offers a wide range of flavors and versatility. From the salty lox and herbal gravlax to the smoky kippered salmon and smooth Nova, there’s a variety for every taste and occasion.
Understanding these different types helps you appreciate their unique qualities and select the perfect one for your dishes. Whether it’s a classic bagel with lox, elegant appetizers with Nova salmon, or a salad topped with kippered salmon, It adds sophistication and flavor to any meal.
For more insights and tips on how to enjoy smoked salmon, check out this ultimate guide. No matter how you slice it, It’s a delicious and nutritious addition to any meal.