Smoked Salmon vs Hot Smoked Salmon: If you love smoked salmon, you might have tried cold-smoked and hot-smoked salmon. These two types have different tastes, textures, and ways of making them. Learning about these differences can make you appreciate smoked salmon more. It also helps you choose the right one for your recipes.
Cold-smoked salmon is smoked at low temperatures, making it soft and mild. It’s cured with salt and sometimes flavored with dill before being smoked for 12 to 48 hours. This makes it thin, smooth, and sold in vacuum packs.
Hot-smoked salmon, however, is smoked at higher temperatures. This cooks the fish, making it flaky and with a stronger smoky flavor. It’s often glazed with maple or teriyaki to boost its taste. This type is less salty and sold as fillets in vacuum packs.
Key Takeaways
- Cold-smoked salmon has a delicate, silky texture and milder smoky flavor, while hot-smoked salmon is flaky, opaque, and has a stronger smoky taste.
- The smoking temperature is the main difference between the two types, with cold-smoked salmon smoked below 90°F and hot-smoked salmon above 120°F.
- Cold-smoked salmon is cured and smoked at low temperatures for 12-48 hours, while hot-smoked salmon is smoked and cooked simultaneously at higher temperatures.
- Flavor infusions and rubs are common in cold-smoked and hot-smoked salmon, respectively, to enhance their natural flavors.
- Cold-smoked salmon is best enjoyed fresh and pairs well with bagels, cream cheese, and capers, while hot-smoked salmon is ideal for hot dishes like pasta, omelettes, and dips.
Table of Contents
You can begin by watching this helpful video from Hello Chef.
Understanding Smoked Salmon
Smoked salmon is a favorite among food lovers everywhere. It’s known for its rich taste and soft texture. Making smoked salmon involves curing and smoking, creating a tasty ingredient that makes any dish better
What is Smoked Salmon?
Smoked salmon starts with curing fresh salmon in salt and sometimes sugar. Then, it’s smoked using wood chips. This process preserves the fish and boosts its flavor.
Cold-smoking salmon keeps it under 80°F. This makes it silky and flavorful. Hot-smoking, on the other hand, uses higher temperatures. It makes the salmon firmer and gives it a stronger smoky taste.
Smoked salmon is also good for you. It has only 117 calories per 100 grams. It’s also packed with omega-3 fatty acids, which are good for your heart. Plus, it’s full of nutrients like calcium and Vitamin B12.
The History of Smoked Salmon
Smoking salmon has been around for centuries. It started in Nordic countries and Native American traditions. In Scandinavia, it helped preserve fish for winter.
In North America, Native Americans in the Pacific Northwest used smoked salmon as a main food. They smoked it with alder wood, making it flavorful and lasting. This tradition is still alive today.
Smoked salmon became popular in New York City’s Lower East Side in the early 20th century. It was loved in bagels and lox. Now, it’s enjoyed all over the world, adding flavor to brunches and dinners.
Cold-Smoked Salmon: The Traditional Method
Cold-smoked salmon is a favorite for many. It’s made by curing the fish and then smoking it at low temperatures. This keeps the salmon’s natural taste while adding a hint of smokiness.

The Cold-Smoking Process
To start, salmon is cured in salt and brown sugar. This step preserves the fish and boosts its flavor. Then, it’s smoked at temperatures below 85F.
Cold-smoking is key for nova lox, a type of smoked salmon. This method comes from Nova Scotia.
Texture and Flavor of Cold-Smoked Salmon
Cold-smoked salmon feels silky and tastes buttery. Its flavor is delicate. The low smoking temperature makes it taste brinier than hot-smoked salmon.
It also has a more “raw” texture. Nova lox adds a subtle smoky taste, setting it apart from regular lox.
Popular Flavor Combinations for Cold-Smoked Salmon
Cold-smoked salmon goes well with many flavors. Here are some favorites:
- Dill and lemon
- Capers and red onion
- Cream cheese and bagels
- Cucumber and fresh herbs
It’s perfect for those who love mild salmon flavors. Enjoy it as a snack or in sandwiches. Try it on a bagel with cream cheese for a tasty breakfast.
Cold-smoked salmon usually comes in 8-ounce packages with 18 to 22 slices.
Many prefer wild-caught smoked salmon from Alaskan fisheries. While farmed Atlantic salmon is cheaper, some think wild salmon is better.
Hot-Smoked Salmon: The Scandinavian Approach

Hot-smoked salmon is a unique dish from Scandinavian cuisine. It’s made by smoking the salmon at a higher temperature than cold-smoked salmon. This method was used to preserve the fish.
Hot-smoked salmon is fully cooked, unlike cold-smoked salmon. This makes it flakier and more flavorful. The high smoking temperature gives it a strong smoky taste and smell.
The beauty of hot-smoked salmon lies in its versatility. It can be enjoyed on its own, flaked into salads, or incorporated into a variety of dishes, from pasta to quiche.
To enhance the flavor, glazes and rubs are often used. These are applied before smoking. Popular flavors include maple syrup, teriyaki sauce, black pepper, and dill with lemon.
- Maple syrup
- Teriyaki sauce
- Black pepper
- Brown sugar and mustard
- Dill and lemon
A classic recipe for hot-smoked salmon includes wild-caught salmon, Ouzo, salt, sugar, pepper, and orange zest. The salmon is cured for 48 hours, then air-dried for 24 hours before smoking.
In Australia, both hot and cold smoked salmon are made locally. The Harris family in Adelaide Hills produces high-quality salmon. Recipes for hot-smoked salmon serve 4 and use about 400 grams of fish. It’s often paired with local ingredients like citrus and couscous, showing the trend towards using local produce.
Key Differences Between Cold-Smoked and Hot-Smoked Salmon
Cold-smoked and hot-smoked salmon have unique flavors and textures. The main differences are in smoking temperature, appearance, and taste. Knowing these differences helps you pick the right smoked salmon for your dishes.

Smoking Temperature
The biggest difference is in the smoking temperature. Cold-smoked salmon is smoked below 80°F. Hot-smoked salmon is cooked at about 225°F. Cold-smoking takes longer, often over 12 hours, while hot-smoking takes about an hour.
Texture and Appearance
The smoking temperature affects the texture and look of the salmon. Cold-smoked salmon is silky and buttery. Hot-smoked salmon is firmer, like cooked salmon. Cold-smoked salmon stays darker pink, while hot-smoked salmon is lighter and more opaque.
Flavor Profile
The flavors of cold-smoked and hot-smoked salmon are different. Cold-smoked salmon tastes mild and delicate, great for snacks or sandwiches. It’s saltier due to longer curing, similar to gravlax or crudo. Hot-smoked salmon has a strong smoky taste, perfect for salads, pasta, and chowders.
Characteristic | Cold-Smoked Salmon | Hot-Smoked Salmon |
Smoking Temperature | Below 80°F | Around 225°F |
Texture | Silky and buttery | Firm, flakes easily |
Appearance | Dark pink, vibrant color | Lighter, opaque color |
Flavor Profile | Mild, delicate, and saltier | Intense, robust smoky flavor |
Preparing and Serving Cold-Smoked Salmon
Cold-smoked salmon is silky and smoky, making any meal better. It’s smoked below 80°F, giving it a buttery feel and mild taste. There are many ways to serve it.

Ideal Serving Suggestions for Cold-Smoked Salmon
Cold-smoked salmon is best enjoyed fresh. It’s perfect for many dishes:
- Bagels and cream cheese: Top a toasted bagel with cream cheese and cold-smoked salmon for a tasty breakfast.
- Crackers and capers: Put cold-smoked salmon on crackers with capers for a fancy appetizer.
- Sushi rolls: Add cold-smoked salmon to sushi rolls for a mix of flavors.
- Blinis: Serve cold-smoked salmon on blinis with crème fraîche for a fancy party snack.
Pairing Cold-Smoked Salmon with Other Foods
Cold-smoked salmon goes well with many foods, making dishes exciting:
Ingredient | Pairing Suggestions |
Cream Cheese | Spread on bagels or crackers, mix into dips or spreads |
Capers | Sprinkle on top of cold-smoked salmon for a briny, salty kick |
Avocado | Mash and spread on toast, top with cold-smoked salmon |
Dill | Garnish cold-smoked salmon dishes for a fresh, herbaceous touch |
Lemon | Squeeze fresh lemon juice over cold-smoked salmon to brighten flavors |
Cold-smoked salmon is great for many dishes. Try different flavors and ways to serve it to enjoy its unique taste.
The beauty of cold-smoked salmon lies in its simplicity. With just a few carefully selected pairings, you can create a stunning dish that lets the salmon shine.
Cooking and Enjoying Hot-Smoked Salmon
Hot-smoked salmon is the top pick for cooking because it’s so versatile. It adds a smoky, savory flavor to many dishes. Its firmer texture, from being smoked at 180°F, is perfect for a variety of recipes.

Using Hot-Smoked Salmon in Recipes
Hot-smoked salmon’s flaky texture is great in creamy fettuccine, fluffy omelets, and hearty scrambles. It’s meatier and drier than cold-smoked salmon, making it perfect for cooking or reheating. Try it in:
- Creamy dips and spreads
- Comforting soups and chowders
- Savory quiches and tarts
- Pasta dishes like carbonara or alfredo
Hot-smoked salmon is incredibly versatile. It’s a favorite among home cooks and chefs for its ability to fit into many dishes.
Flavors That Complement Hot-Smoked Salmon
When using hot-smoked salmon in recipes, certain flavors can really bring out its smokiness. Consider these:
Flavor | Pairing Suggestions |
Maple | Brush hot-smoked salmon with maple syrup before baking or flaking into a salad with a maple vinaigrette. |
Teriyaki | Marinate hot-smoked salmon in teriyaki sauce before grilling or stir-frying with vegetables. |
Black Pepper | Crust hot-smoked salmon with coarsely ground black pepper before pan-searing or adding to a creamy pasta dish. |
Other great flavors for hot-smoked salmon include dill, lemon, capers, and horseradish. Try different combinations to find your favorite.
Hot-smoked salmon is a true culinary chameleon, adapting to a wide range of flavors and recipes with ease.
Whether you’re a seasoned chef or just starting out, hot-smoked salmon is a great choice. It’s perfect for everything from fancy appetizers to cozy main courses.
Regional Preferences and Traditions
Smoked salmon traditions differ a lot between the East and West Coasts of the United States. Each region has its own special ways of making and enjoying smoked salmon. These differences come from the unique cooking histories and tastes of each area.

East Coast Smoked Salmon Traditions
The East Coast loves cold-smoked salmon, influenced by Nordic countries. Cold-smoked salmon is smoked at low temperatures for 12-48 hours. This makes it silky and mild in taste.
It’s often enjoyed on bagels with cream cheese, onions, and capers.
West Coast Smoked Salmon Preferences
The West Coast, especially the Pacific Northwest, favors hot-smoked salmon. This style comes from the Upper Skagit tribe in Washington State and Sweden. People on the West Coast smoke salmon themselves, liking its flaky, smoky taste.
Hot smoking uses higher temperatures for a shorter time, 2-8 hours. It’s popular as a main dish or in salads and pasta.
When East and West Coasters try each other’s smoked salmon, they might be surprised. West Coasters might find cold-smoked salmon too silky. East Coasters might prefer the flaky, smoky hot-smoked salmon.
Smoked Salmon vs Hot Smoked Salmon: A Head-to-Head Comparison
Choosing between smoked salmon and hot smoked salmon depends on your taste and serving plans. Both have unique flavors, textures, and ways of making them.

Cold smoked salmon, like Private Selection Cold Smoked Alaskan Wild Sockeye Salmon, has a delicate texture and mild smoky taste. It’s smoked at 90 degrees Fahrenheit, giving it a light smokiness and silky feel.
Hot smoked salmon, such as Echo Falls Hot Smoked Coho Salmon Cracked Pepper, has a stronger smoky taste and flakier texture. It’s smoked at 120 degrees Fahrenheit, making it smokier.
The taste test for the two different methods of preparation yielded similarly delicious results, making it difficult to distinguish a notable difference in flavor.
Cold smoked salmon is great on bagels with cream cheese, capers, and red onions. It’s a favorite for those who like a salty taste and a strong fish flavor. The Trader Joe’s Everything But the Bagel Seasoned Smoked Salmon is a great example of how it can be enhanced.
Hot smoked salmon is very versatile. It’s great in pasta, salads, and chowders. Its smoky flavor and flaky texture make it perfect for creative dishes.
Comparison Factor | Cold Smoked Salmon | Hot Smoked Salmon |
Taste | Milder smoky flavor | Robust smoky flavor |
Texture | Smooth and silky | Slightly flaky |
Preparation | Cold smoked at around 90°F | Hot smoked at approximately 120°F |
Serving Suggestions | Best served cold, pairs well with bagels and cream cheese | Versatile, can be used in various cooked dishes |
The choice between cold smoked salmon and hot smoked salmon depends on your taste and how you plan to use it. Whether you like the delicate taste of cold smoked salmon or the bold smokiness of hot smoked salmon, both are delicious.
Conclusion
Understanding the difference between smoked salmon and hot smoked salmon is key. Cold-smoked salmon is silky and delicate, perfect for snacks and sushi. Hot-smoked salmon is firmer and smokier, great for appetizers and pasta dishes.
Choosing high-quality smoked salmon is crucial for the best taste and texture. Marky’s offers whiskey-infused and peppered salmon for different tastes. Both types can make your dishes more flavorful and sophisticated.
Cold-smoked salmon takes 3-5 days to prepare, while hot-smoked salmon is ready in 2-4 hours. Store cold-smoked salmon in the fridge for a week or freeze for 3 months. Hot-smoked salmon can be refrigerated for 5 days or frozen for 3 months.
The choice between smoked salmon and hot smoked salmon depends on your taste. Whether you like the fresh taste of cold-smoked or the smoky texture of hot-smoked, both are delicious. Try different flavors and recipes to find your favorite.
FAQ
What is the main difference between smoked salmon and hot smoked salmon?
Smoked salmon and hot smoked salmon differ in how they’re smoked. Cold-smoked salmon is smoked at a low temperature, around 90 degrees Fahrenheit. Hot-smoked salmon is smoked at a higher temperature, over 120 degrees Fahrenheit. This difference in temperature changes their taste, texture, and how we use them.
How does the smoking process affect the flavor of smoked salmon?
Cold-smoked salmon tastes fresher and less smoky. This is because it’s smoked at a lower temperature. This lets the fish’s natural flavor come through more. Hot-smoked salmon, on the other hand, has a stronger smoky taste due to the higher temperature.
What is the texture difference between cold-smoked and hot-smoked salmon?
Cold-smoked salmon is smooth and silky. Hot-smoked salmon is flakier, like it’s been baked. This texture difference comes from the different smoking temperatures used.
What are the best ways to serve cold-smoked salmon?
Enjoy cold-smoked salmon cold and fresh. Top bagels with cream cheese and thin slices of salmon and capers for a tasty treat. It’s also great in homemade sushi, on crackers, or on blinis. It’s perfect for small bites during cocktail hour.
How can I use hot-smoked salmon in recipes?
Hot-smoked salmon is best for cooking. Its flaky texture is great in dishes like salmon fettuccine, omelettes, or scrambles. You can also use it in creamy dips, soups, quiches, or tart fillings.
Are there regional preferences for smoked salmon in the United States?
Yes, smoked salmon preferences vary by region in the US. On the East Coast, cold-smoked salmon is favored, influenced by Nordic traditions. In the Pacific Northwest, people often prefer hot-smoked salmon, as they smoke their own salmon.
What should I consider when choosing between smoked salmon and hot smoked salmon?
Think about your taste and texture preferences, as well as how you plan to use it. Cold-smoked salmon is great for fresh, cold dishes. Hot-smoked salmon is better for cooking and adding to hot dishes. Always choose high-quality fish for the best taste and texture, no matter your choice.