Smoked Sockeye Salmon (Lox)
Smoked Sockeye Salmon, often called lox when prepared in a specific cold-smoked style, is a delicacy made from the vibrant red-fleshed sockeye salmon. The process involves curing the fish in a salt-sugar brine before smoking it over wood chips, typically without fully cooking it, which preserves its silky, buttery texture. This preparation method is deeply rooted in the culinary traditions of the Pacific Northwest and Alaska, where sockeye salmon are abundant.
🍽️ Nutrition at a glance
This dish is an excellent source of high-quality protein and healthy fats, particularly omega-3 fatty acids, while being virtually carb-free. A typical 3-ounce (85g) serving provides around 150-200 calories, along with significant amounts of vitamin D, B12, and selenium.
Nutrition breakdown
| Calories | 116 kcal |
| Protein | 20.5 g |
| Carbs | 0 g |
| Fat | 3.7 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 440 mg |
| Vitamin D | 570 IU (14.3 mcg) |
| Vitamin B12 | 4.8 mcg |
| Niacin (B3) | 8.2 mg |
| Selenium | 36.5 mcg |
| Phosphorus | 252 mg |
| Omega-3 (EPA+DHA) | 1.2 g |
| Potassium | 326 mg |
| Vitamin B6 | 0.6 mg |
Per 3 oz (85 g) · estimated, varies by recipe
💡 What's interesting
The deep red color of sockeye salmon comes from its diet rich in astaxanthin, a powerful antioxidant also found in shrimp and krill. Culturally, lox is a cornerstone of Jewish-American deli cuisine, famously served on bagels with cream cheese, capers, and onions.
