The same serving size of cooked fresh salmon has 50 milligrams. Before fish is smoked, it’s cured by adding salt in the form of a brine (a mixture of salt, water and spices) or salt crystals.

You get that beautiful flake on each piece of meat ... soaking in saltwater, you simply sprinkle the fish with salt. This might involve fewer dishes, but when it comes to cooking salmon, Brown ...

While lox was popularized by Jewish immigrants in New York City, it was initially developed by Scandinavian fishermen who preserved salmon in a saltwater brine to make the very similar gravlax.