COOKING

Not Lox

Forget the bagels. Hot-smoked salmon delivers robust flavor that can stand alone.

backyard gourmet Salmon rubbed with sweet paprika is delivered moist and tender in just 30 minutes when hot-smoked on the grill. (Photo / Jim Scherer; Styling / Catrine Kelty) Photo / Jim Scherer; Styling / Catrine Kelty

By Adam Reid

July 22, 2007

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There's more than one way to smoke salmon. We're all familiar with lox, sometimes called Nova Scotia salmon or Nova lox. Salty and delicately smoky, its texture is dense, silky, and moist – a lot like raw salmon. Lox is cured in a salty-sweet brine, air-dried, and then cold-smoked for days or weeks using very little heat – usually around ... (Full article: 1090 words)