Gravlax vs. Lox: How Are They Different?

Salmon gravlax is the Scandinavian preparation of lox. Literally translated, gravlax is “salmon from the grave,” which comes from the preparation method from the Middle Ages of salting the fish then burying it in the sand while it cured. Gravlax is very similar to traditional lox but it tastes more similar to sashimi and with a slightly tougher texture similar to smoked salmon.

Gravlax is cured with salt, sugar, orange and lemon zest, fresh dill, juniper berries, black or white pepper, and, sometimes, aquavit, a Scandinavian alcohol distilled from potatoes.Typically served as an appetizer or side dish, salmon gravlax is eaten in thin slices or pieces with grains like rye bread or crackers. It is often accompanied by dijon mustard sauce with a garnish of cream cheese and chives.

Salmon lox is a form of cured salmon which is preserved either by curing (removing water from food by adding salt) or brining (preserving fish or meat by placing it in a salt brine) raw salmon in a salt mixture. The name is derived from “lachs” and “laks,” the German and Yiddish words for salmon. True lox is simply salmon belly preserved with salt. This cured fish is sometimes referred to as “belly lox,” meaning it comes from the salty, fatty middle section of a salmon. It is common to find lox served in a Jewish deli on top of a bagel or on crackers with cream cheese schmear, horseradish, red onions, capers, and cucumbers.

Any type of fresh salmon can be used to make lox. Though many prefer the fatty body of the Atlantic salmon, Alaskan salmon species, like king salmon, are also popular for making lox. With the depletion of wild salmon from overfishing, farm-raised salmon is widely available from numerous international locations, like Chile and Norway. Traditionally, Nova lox is strictly salmon from Nova Scotia but is now used to describe cured and cold-smoked salmon in general.

It can be important to understand the difference between cured salmon gravlax and lox when preparing an appetizer or side dish with these brined or cured types of salmon as both have their own distinct textures and flavors.

• Preparation: Lox is cured or brined primarily using salt, while gravlax is cured in a mixture of salt with sugar and herbs like dill.
• Taste: Lox tastes predominantly salty, while gravlax has more of a mild fish taste similar to sashimi.
• Texture: Lox is typically made with the belly of the salmon, making it more tender and fatty, while gravlax is often made with a variety of cuts that give it the fleshy or tougher texture of raw salmon.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Gordon Ramsay, Gabriela Cámara, Chef Thomas Keller, Dominique Ansel, Yotam Ottolenghi, Alice Waters, and more.