Hot Smoked Salmon
Process
Because it’s cooked during the smoking process, hot smoked salmon is incredibly versatile. It has a firmer texture, making it ideal for dishes where salmon can be flaked, reheated, or served warm.
Curing
The salmon is first cured in brine for several hours to draw out moisture, preserve the fish, and enhance its flavor.
Smoking
After curing, the salmon is exposed to hot smoke (120°F to 180°F).
Cooking
The salmon is cooked through from the heat, locking in a deep, smoky flavor. Smoking typically lasts 4–8 hours.
Packaging
Once cooked, the salmon is cooled and vacuum-sealed, ready to eat as-is or use in recipes.
Flavor & Texture
Hot smoked salmon is flaky, moist, and rich — similar to baked salmon. Its smoky flavor complements the natural salmon taste.
Culinary Uses
- Salads – Flaked over greens, grain bowls, or potato salad
- Pasta – Stir into risotto or creamy pasta
- Egg Dishes – Mix into scrambled eggs, omelets, or quiches
- Charcuterie Boards – Pair with meats, cheeses, and dips
- Everyday Meals – Reheat or enjoy cold in various recipes
Cold Smoked Salmon
Process
Cold smoked salmon is never cooked, preserving its delicate, sashimi-like texture. Best served cold or at room temperature.
Curing
The fish undergoes an extended dry-cure using salt for 12–24 hours, drawing out moisture.
Rinsing & Drying
After curing, fillets are rinsed and air-dried to form a pellicle — a tacky surface that helps smoke adhere.
Smoking
The salmon is then smoked at a low temperature (70°F–90°F) for 12–24 hours, without any cooking.
Slicing & Packaging
Fillets are thinly sliced and vacuum-sealed, ready to enjoy.
Flavor & Texture
Cold smoked salmon has a subtle, silky smoke profile. It’s refined and tender, similar to cured fish like prosciutto, with mild smoke and delicate saltiness.
Culinary Uses
- Bagels & Toast – With cream cheese, capers, red onions, dill
- Sushi & Sashimi – Use in rolls or with wasabi and soy
- Flatbreads – Add post-bake with crème fraîche or herbs
- Carpaccio or Tartare – Serve thinly sliced with lemon, herbs, and olive oil
