Aside from poaching , frying, grilling, smoking and baking salmon, our ancestors have been preserving it for years for use all year round by curing it with an equal mixture of salt and sugar. This is what is known as 'lox', which is traditionally salt cured belly salmon. Gravlax, which is Swedish on origin, is cured with salt in the same way but the difference is the added flavours that can come from herbs and spices. These can really penetrate the flesh and give the salmon a spectacular aroma.