Good lox should drape, not crumble. Ours begins with wild sockeye salmon from the Pacific waters off British Columbia, a fish with deep red flesh and a firm, rich bite. We cure each side with salt and a small amount of sugar, then smoke it cold so the salmon takes on a gentle smokiness without ever being cooked. What lands on your bagel is soft, glossy and full of clean sockeye flavor.
Tasting notes
Expect a buttery, almost velvety texture, a mild salinity from the cure and a light kiss of smoke on the finish. Sockeye gives this lox more color and a fuller flavor than milder salmon species, so a few thin slices go a long way.
Cold-smoked vs. hot-smoked
Lox is cold-smoked at a low temperature, which keeps the fish raw-textured and sliceable. Our candied salmon and sockeye nuggets are hot-smoked instead, which cooks them through into firm, flaky snacking pieces. If you want something for a bagel board, choose lox; if you want something to eat by hand, choose the hot-smoked range.
Ways to serve
- The New York classic: toasted everything bagel, cream cheese, capers, red onion and fresh dill
- Folded over soft scrambled eggs or a breakfast benedict
- Rolled around cucumber spears or asparagus for party bites
- Layered on rye with crème fraîche and lemon zest
- Laid across a brunch platter with sliced tomato and avocado
At a glance
- Species: wild Canadian sockeye salmon
- Style: cured and cold-smoked, pre-sliced
- Ingredients: wild sockeye salmon, salt, sugar
- Order sizes: 1 lb, 1.5 lb, 2 lb or 3 lb, packed in 8 oz portions
- Shipping: ships frozen by 2-day delivery within the US
Good to know
Keep the packs in the freezer and move one to the refrigerator the night before you need it. Unopened packs keep for up to two weeks in the fridge; once a pack is open, finish it within a few days.
Building a bigger spread? Pair your lox with sweet sockeye salmon candy, or see every option in our lox and candied salmon collection.
Bill Rawlings –
Love these salmon lox
Tonythetiger –
Amazing salmon lox, easily the best i’ve ever tasted. These have a nice smokiness and the thin slices are perfect for bagels
Jennifer M –
I’ve had lox from specialty shops all over North America, but this wild Canadian salmon lox is on another level. It’s buttery, delicately smoked, and sliced just right. I served it at brunch with bagels, cream cheese, and capers, and it was the star of the table. You can taste the quality—fresh, not fishy, and perfectly balanced. Will definitely be ordering again for special occasions (and honestly, for myself too!).