Lox's salmon fillet that's been cured. In its most popular form, it's thinly sliced—less than in thickness—and, typically, served on a bagel, often with cream cheese and capers. Noted for its importance in Ashkenazic Jewish cuisine, the food and its name were introduced to the United States through Eastern European Jewish immigrants. The term lox derives from Lachs in German and לאַקס laks in Yiddish, meaning "salmon". It's a cognate of Icelandic and Sw… (More on Lox)