Pardon my imposition, but permit me to inject my interpretation on the subject of smoked salmon. As a 63yr old male living in the Northeast, which is so multi ethinical, I have had the privilege of having almost every type of smoked food available. As a kid, there were three types of salmons available in the specialty shops, "KIPPERED" which is hot smoked, "LOX" which is unsmoked salted sides and "NOVA" which are sides that are brined and then cold smoked. To my taste "NOVA" is preferred and when properly sliced, they are velvety, ribbons of delicately smoked goodness that melt in your mouth. Not anywhere near salmon jerky or salmon candy, which I have bought at Whole Foods market.
So in my opinion "LOX" is salty and inedible. "COLD SMOKED SALMON" (NOVA) and "HOT SMOKED SALMON" (KIPPERED) which anyone with a smoker can produce, are what I prefer on my bagel.
These days there are so many styles of Smoked Salmon (Scottish, Irish, Norweigan, New Zealand, Gaspe, Western king, etc.) each with different levels of smoke and salt. Also I have found that imported smoked salmon from Scotland, Ireland, etc. are nitrate free, whereas most Amercan produced products are not. Lots of supermarkets including Costco, Sams, BJs offer packages of smoked salmon, but read the packages. Some of the stuff has been previously frozen, some made in China, some with high sodium counts.