Short answer
Lox is salmon that has been cured in salt, traditionally from the belly, and is not smoked. It tastes salty and silky, and it is the classic partner of bagels and cream cheese, though in American shops the word is often used for any thin cold smoked salmon.
Lox is salmon cured in salt, traditionally from the fatty belly, and it is not smoked. Lox tastes salty and silky, and it is sliced paper thin. It is the classic topping for a bagel with cream cheese, and the word is often used in American shops for any thin cold smoked salmon.
What is lox made from?
Lox is made from salmon, usually the belly cut, which is rich in fat and gives the finished fish its smooth texture. The fish is cured in salt, sometimes with sugar, for several days.
Traditional lox has very few ingredients: salmon, salt and often a little sugar. Spices such as black pepper, dill or coriander seed can be added, though the plain cure is the older style. Today the fish may be farmed Atlantic salmon or wild Pacific salmon, depending on the producer and the product.
How is lox made?
Lox is made by packing a salmon fillet in salt, sometimes with sugar, and letting it cure in the refrigerator until it turns firm and translucent. The salt pulls water out of the flesh and keeps the fish from spoiling.
- The fillet is trimmed and covered with salt or a brine.
- The fish cures for several days, depending on the thickness and the recipe.
- The fillet is rinsed or soaked to remove surface salt.
- It is dried, then sliced very thinly across the grain.
The whole process uses no heat and no smoke. That is the main difference from the salmon most people buy in a vacuum pack, which has usually been smoked after curing.
What does lox taste like?
Lox tastes salty and rich, with a silky, almost buttery texture and a clean salmon flavor. The saltiness is stronger than in most smoked salmon, because the salt cure is the only flavoring.
Without smoke, the fish tastes more like itself. This is why lox is served with mild, creamy partners such as cream cheese, which soften the salt, and with sharp or briny extras such as red onion and capers, which cut through the richness.
What is the difference between lox, nova and smoked salmon?
Lox is salt-cured and unsmoked, nova is cold smoked salmon that is only lightly cured, and smoked salmon is the general name for cured salmon that has been smoked. Nova is milder and less salty than lox.
| Type | Cure | Smoke | Taste and texture |
|---|---|---|---|
| Lox | Salt cure, often belly | None | Salty, dense, silky |
| Nova | Light brine cure | Cold smoked | Mild, smoky, delicate |
| Cold smoked salmon | Cure then cool smoke | Yes | Soft, translucent, smoky |
| Hot smoked salmon | Cure then hot smoke | Yes, cooked | Flaky, firm, smoky |
| Gravlax | Salt, sugar and dill cure | None | Sweet, herbal, silky |
The name “nova” is generally linked to salmon from Nova Scotia, although most nova today comes from other places. In daily use, many shops simply call every thin slice “lox,” which is why it is worth asking what you are buying.
Is lox the same as gravlax?
No. Gravlax is a Nordic cure of salmon with salt, sugar and dill, and lox is a salt cure without the dill and sugar. Both are unsmoked and both are sliced thin.
Gravlax tastes sweeter and more herbal because of the sugar and the fresh dill, while lox is more purely salty. They are close relatives and are used in similar ways, for example on bread with mustard sauce for gravlax and on bagels with cream cheese for lox.
How do you serve lox?
Lox is served cold in thin slices, and the best known way is on a bagel with cream cheese, red onion, capers and tomato. The fish is the centerpiece and the other ingredients are there to balance it.
- On a bagel with plain cream cheese and onion.
- On rye or pumpernickel bread with butter or cream cheese.
- With scrambled eggs or in an omelet, added at the end so it stays soft.
- On a platter with cucumber, tomato, lemon wedges and capers.
- On crackers with soft cheese and a sprig of dill.
Take the fish out of the refrigerator about ten minutes before serving. A little warmth softens the fat and improves the flavor.
How should lox be stored?
Lox should be kept in the refrigerator, wrapped tightly, and eaten within a few days of opening. Unopened vacuum packs have a printed date that should be followed.
Once the package is open, press plastic wrap against the surface of the fish to keep out air, and keep it at the coldest part of the refrigerator. Do not leave lox at room temperature for long periods. Freezing is possible, but thawed lox is softer and more watery, so it is better kept for cooking than for bagels.
What should you look for when buying lox?
When buying lox, look for slices that are evenly colored, moist and free of brown or dry edges, and check the date on the package. Good salmon looks glossy and translucent, not dull or gray.
Read the label to see whether the product is lox, nova or another smoked salmon, because the names are used loosely. Look at the ingredient list as well. A short list of salmon and salt is typical, and some products add sugar or preservatives. Fresh sliced fish from a deli counter should smell clean and slightly salty, never sour or fishy. If you plan to serve a crowd, count on about two ounces of fish per bagel.
Where does lox come from in food history?
Lox in the American bagel tradition is closely tied to Jewish immigrants in New York, who brought salt-cured fish customs from Eastern Europe. The pairing with bagels and cream cheese became popular in the United States during the 20th century.
The exact path of how bagels, cream cheese and lox came together is disputed and told in several versions. What is clear is that the combination is now a standard in American delis and bagel shops.
Does Benson’s Bagels sell lox?
Benson’s Bagels in Enfield, Connecticut, lists a sandwich called Novalox on its DoorDash page. As of November 2026 it is shown at $12.99 and described as nova lox with lettuce, tomato, capers, onions and plain cream cheese.
The listing uses the word nova, so it points to the milder, cold smoked style rather than a traditional salt cure, but the guide has no further detail on the supplier or the fish. Ask the shop what it uses. The menu page lists the item, and the hours and location page gives the address. Prices come from DoorDash and may differ in the shop. This is an independent guide and takes no orders.
Common questions
Is lox raw fish?
Lox is not cooked with heat, but the salt curing changes its texture and preserves it, so it is not eaten as a fresh raw fish would be. It is ready to eat as sold, in thin slices.
Is lox the same as sashimi?
No. Sashimi is fresh, uncured raw fish, usually sliced thick. Lox is salmon cured in salt for days, which makes it firmer, saltier and thinly sliceable.
Why is lox so salty?
Salt is the whole point of the cure. It draws water out of the fish and preserves it. Some lox is soaked before serving to reduce the saltiness, and fresh cream cheese and bagels balance the rest.
Where does the word lox come from?
Lox comes through Yiddish from a Germanic word for salmon. Similar words exist in German, Scandinavian and other languages, and the root is very old, which is why salmon words in many languages sound alike.
Can lox be eaten without a bagel?
Yes. Lox is also eaten on rye bread, in scrambled eggs, with potato dishes, in salads and on crackers with soft cheese. The salty fish suits plain, creamy and fresh partners.
Planning a visit? Start with Benson's Bagels: address, opening hours, menu and directions in one place.
This article is general information from an independent guide, not from Benson's Bagels itself. For the store’s current details see hours and location.