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Home » Cold Smoked Salmon vs Hot Smoked Salmon

Cold Smoked Salmon vs Hot Smoked Salmon

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Published: 9/21/2020Updated: 9/24/2020
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Ever wondered why some smoked salmon is velvety smooth, and others are dry and flakey? Let’s discover the world of smoked salmon together…

Hot smoked and cold-smoked salmons with couple of slices of lemon on a white plate. There're 2 types of smoked salmon: cold-smoked and hot smoked.

Back in 2013, I traveled to Alaska for a work conference and I brought back a few packages of smoked salmon. Upon my return home, I was quite surprised how different these smoked salmon looked. Not the usual velvety soft refrigerated kind of smoked salmon that I used to.

And after some research, I learned that there’re two different ways to smoke a salmon: cold-smoked and hot-smoked.

What is hot smoked salmon?

Hot-smoked salmon is rich and flakey, opaque orange in color.

This method is where you smoke/cook salmon at 120-180°F. 

What is cold smoked salmon?

Cold-smoked salmon has delicately soft and silky texture and translucent pinkish orange color.

Cold-smoking method requires first curing the fish with salt brine, then slowly smoking it at 70-90°F.

What is lox?

Now, what is lox, you ask? Well, lox is similar to cold-smoked salmon, but it’s never smoked. It’s simply brined in salt solution and refrigerated for 24 hours.

How to store smoked salmon?

Hot-smoked salmon: 

Hot-smoked salmon is usually canned or vacuum-sealed and can be stored at room temperature for very long time. Once opened, refrigerate it for up to 1 week.

Cold-smoked salmon and lox: 

Cold-smoked salmon is perishable and must be stored in the refrigerator. Once opened, store cold-smoked salmon no more than 1 week in the fridge.

How to use smoked salmon:

Both types of smoked salmon are versatile and can be eaten right out of packaging.

Typically, hot-smoked salmon is best for cooking though. Because it’s rich and flakey, it stands the heat really well and lends great flavor in hot dishes.

Cold-smoked salmon is ideal when consumed cold.

Tip

As the texture of cold-smoked salmon is delicate, it loses its velvety texture when exposed to heat.

My favorite recipes with smoked salmon:

  • Smoked Salmon Quiche with hot-smoked salmon
  • Versatile Smoked Salmon Crostini Bar – a perfect self-serve brunch
  • Smoked Salmon Cucumber Bites – an effortlessly impressive appetizer bites
  • Smoked Salmon Cottage Cheese Bites – an interesting appetizer idea
  • Colorful Smoked Salmon Stuffed Sweet Peppers – a bright and colorful appetizer
  • Smoked Salmon Fettuccini Alfredo – a quick and easy weeknight pasta
  • Smoked Salmon Deviled Eggs – a delicious twist on classic appetizer
  • Dill Crepes with Smoked Salmon – an impressive brunch idea for any celebration

Can I make smoked salmon at home?

Yes, you sure can! Especially, if you can get your hands on some really fresh salmon, it’s quite a treat to make a homemade smoked salmon. Here’re a great tutorials:

  • Cold Smoked Salmon by Her Grill, Hey
  • Hot Smoked Salmon by House of Nash Eats
  • Lox Recipe by Let the Baking Begin

Related Recipes

  • Smoked Salmon Cucumber Bites
  • Smoked Salmon Stuffed Sweet Peppers
  • Cocktail Party Favorite - 5-Ingredient Smoked Salmon Bites
  • Smoked Salmon Deviled Eggs

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  1. Lola Osinkolu | Chef Lola's Kitchen says

    Posted on 27 September 2020 at 6:03 pm

    Had no idea about cold or hot smoked either, that’s interesting to know!

    Reply
    • Shinee says

      Posted on 29 September 2020 at 11:39 pm

      Glad it was helpful. Thank you, Lola.

      Reply

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