Ever wondered why some smoked salmon is silky and others dry and flaky? Let’s explore the differences between varieties of smoked salmon and how to enjoy them.
Smoked salmon varieties:
On a trip to Alaska in 2013 I brought home several packages of smoked salmon and was surprised by how different they looked and felt from the usual refrigerated, velvety slices I knew. After researching, I learned there are two primary smoking methods: cold-smoking and hot-smoking.
What is hot smoked salmon?
Hot-smoked salmon is cooked while smoking and becomes rich, flaky and opaque orange. Smoking temperatures typically range from about 120°F to 180°F, which both cooks and flavors the fish.
What is cold smoked salmon?
Cold-smoked salmon is cured and smoked at low temperatures, resulting in a delicate, silky texture and a translucent pink-orange color. The fish is typically cured with salt or a brine first, then cold-smoked at around 70°F to 90°F to add flavor without cooking it through.
What is lox?
Lox resembles cold-smoked salmon in texture and appearance, but it is not smoked. Lox is simply brined in a salt solution (often with added sugar and spices) and refrigerated, producing a salty, silky product commonly served thinly sliced.
How to store smoked salmon?
Hot-smoked salmon:
Hot-smoked salmon is often canned or vacuum-sealed, which allows some products to be stored at room temperature until opened. After opening, keep it refrigerated and use within about one week for best quality.
Cold-smoked salmon and lox:
Cold-smoked salmon and lox are perishable and should be stored in the refrigerator. Once opened, use within one week and follow any package dates for safety and peak flavor.
How to use smoked salmon:
Both hot- and cold-smoked salmon are versatile and can be enjoyed straight from the package. Choose the type based on how you plan to serve it.
Hot-smoked salmon is robust and holds up well to heat, making it ideal for cooked dishes like quiches, pastas, casseroles, and salads where a pronounced smoky flavor and flaky texture are desired.
Cold-smoked salmon is best served cold or at room temperature to preserve its delicate, silky texture—think bagels with cream cheese, salads, canapés, or thin slices on appetizers.
Tip
Because cold-smoked salmon is delicate, applying heat will change its texture and reduce the silky mouthfeel. Use cold-smoked salmon where its texture can shine.
Favorite ways to enjoy smoked salmon:
- Smoked salmon quiche or other baked dishes using hot-smoked salmon
- Smoked salmon crostini or a self-serve brunch board
- Smoked salmon cucumber bites for an easy appetizer
- Smoked salmon with cottage cheese as a savory snack
- Stuffed sweet peppers filled with smoked salmon for a colorful starter
- Smoked salmon fettuccine Alfredo for a quick weeknight pasta
- Smoked salmon deviled eggs as an elevated classic
- Dill crepes filled with smoked salmon for an impressive brunch
Can I make smoked salmon at home?
Yes. With very fresh salmon and proper technique, you can prepare cold-smoked, hot-smoked, or brined lox at home. Home smoking requires attention to food safety—especially for cold-smoking—so follow trusted tutorials and food safety guidelines when curing and smoking fish.