Lox

Lox is salmon fillet that has been cured. In its most popular form, it is thinly sliced—less than 5 millimetres (0.20 in) in thickness—and, typically (in North America), served on a bagel, often with cream cheese, onion, tomato, cucumber and capers. Lox in small pieces is also often added and cooked into scrambled eggs, sometimes with chopped onion. The food and its name were introduced to the United States through Scandinavian immigrants, though it was popularized by Jewish immigrants. The term lox derives from Lachs in German and לאקס (laks) in Yiddish, meaning "salmon". It is a cognate of Icelandic and Swedish lax, Danish and Norwegian laks, and Old English læx.

Sometimes called regular or belly lox, lox is traditionally made by brining in a solution of water or oil, salt, sugars and spices (the brine). Although the term lox is sometimes applied to smoked salmon, they are different products.