Cured salmon can be broken down into two basic categories: brine-cured salmon, and smoked salmon (hot & cold).  • Smoked salmon This is a blanket term for salmon of any origin (wild, farmed) or cut (fillet, steak) that is cured with hot or cold smoke. Cold-Smoked Salmon is smoked significantly longer and at a lower temperature than hot-smoked; which results in a texture that is similar to lox, but with an infused smoky flavor.  • Brine-Cured Salmon Lox is salmon that has been cured in a salt-brine. Authentic lox traditionally comes from the belly of the salmon, and is sliced very thin for serving. Lox are salt-cured, but unlike smoked salmon, does not go through a smoking process.  Gravlax is like Lox, in that it undergoes a curing process, but it isn't smoked afterwards. The difference between lox and gravlax is in the brining spices: gravlax is cured with sugar, salt, and dill, rather than a salt brine.  ★ For best results, use cold-smoked salmon when making this recipe.