smoked salmon
Also known as: lox, nova salmon
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Also known as: lox, nova salmon
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A timeless brunch classic featuring a chewy, toasted bagel generously slathered with cream cheese, layered with delicate smoked salmon, and topped with briny capers and sharp red onion.
A classic New York deli favorite! Toasted bagels slathered with creamy cheese, topped with silky smoked salmon, tangy capers, and fresh dill. It's a simple, elegant, and satisfying breakfast or brunch.
A classic New York deli-style breakfast, this bagel features a chewy whole wheat base, a generous schmear of cream cheese, savory smoked salmon, and a briny pop from capers and red onion. Ready in minutes!
A classic New York deli favorite, this bagel features a toasted whole wheat base, a generous schmear of light cream cheese, savory smoked salmon, and a pop of flavor from capers and red onion. A perfect, satisfying breakfast or brunch.
A creamy and refreshing potato salad featuring tender Yukon Gold potatoes, flaky smoked salmon, and a tangy dill dressing. It's an elegant and satisfying dish perfect for summer barbecues, picnics, or a light lunch.
Lox is traditionally only salt-cured (brined) and never smoked, resulting in a saltier, silkier texture. Smoked salmon is cured and then subjected to smoke, which adds a distinct smoky flavor.
Unopened vacuum-sealed smoked salmon can last 2-3 weeks. Once opened, it should be consumed within 3 to 5 days for best quality and safety.
Yes, smoked salmon freezes very well. Keep it in an airtight bag to prevent freezer burn and use it within 3 months.
Health authorities often recommend that pregnant women avoid cold-smoked salmon unless it is cooked until steaming hot, due to the risk of Listeria.
Smoked trout is the closest alternative. For a vegan option, thinly sliced marinated and roasted carrots (carrot lox) can mimic the appearance and texture.
Signs of spoilage include a slimy texture, a dull or grayish color, and a sour or ammonia-like smell. If the edges are dry and dark, it may just be oxidized, but a change in smell is a clear indicator to discard it.
Yes, because the curing process involves significant amounts of salt, smoked salmon is much higher in sodium than fresh salmon.
Cold-smoked salmon is smoked at temperatures below 80°F (27°C), resulting in a raw-like, silky texture. Hot-smoked salmon is smoked at higher temperatures, giving it a flaky, cooked texture similar to grilled salmon.
smoked salmon is a versatile ingredient found in cuisines around the world. With 117 calories per 100g and 18.3 grams of protein, it's a nutritious addition to many dishes.
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