Smoked Salmon vs Hot Smoked Salmon: What’s the Difference?

Introduction

Think silky smoked salmon, its rich mouthfeel gliding down your throat. But did you know that they come in two major varieties? For seafood lovers, the debate between smoked salmon vs hot smoked salmon is quite common, as these types are incredibly different in taste, texture, and how they are made. In this guide, we’ll examine the differences between them, from the smoking processes and flavors to safety notes and recipes to make sure you make the most of both styles.

For more delicious recipes, check out our Detailed Guide to Philly Cheesesteak Pasta!

WHAT IS COLD SMOKED SALMON?

Cold-smoked salmon is the most popular type of smoked salmon. An oven temperature of no more than 85 degrees Fahrenheit must be maintained for several hours in order to smoke cold. This preserves the salmon’s smooth texture while giving the fish a smokey flavor. On the east coast, where the custom has been passed down through the years, cold-smoked salmon is far more prevalent and well-liked.

One question that we often get from potential customers is, is cold smoked salmon raw? While the fish never attains the temperatures fully cooked, so it is technically raw, it almost always gets salt-cured before cold smoking, which means that what you end up with, is a safe-to-eat fish at the end of the smoking process.

WHAT IS HOT SMOKED SALMON?

Hot smoked salmon, quite the opposite, is made by grazing it a 145 degrees Fahrenheit. This cooks the fish through more than cold smoking, adding a deeper smokiness and resulting in sliceable, flaky pieces compared with the silkier, raw food world’s equivalent of smoked salmon. Cold smoked salmon is generally considered an East Coast favorite, while the West Coast has seen more hot smoked salmon.

Smoked Salmon vs. Hot Smoked Salmon: Taste and Texture

Taste

• Cold Smoked Salmon: Delicate, buttery, subtly smoky.
• Hot Smoked Salmon: Bold, intensely smoky, richer flavor.

Texture

• Cold Smoked Salmon: Silky, smooth, similar to raw fish.
• Hot Smoked Salmon: Firm, flaky, fully cooked.

When comparing smoked salmon vs hot smoked salmon, these differences in taste and texture make each variety suitable for different culinary applications.

Smoked Salmon vs Hot Smoked Salmon: Safety

Is Cold Smoked Salmon Safe to Eat?

• It remains raw and may contain bacteria or parasites.
• Proper storage and handling is a key aspect.
• Pregnant women, the elderly, or the immunocompromised should not eat cold smoked salmon.

Is Hot Smoked Salmon Safer?

• Yes, as it is cooked throughout at higher temperatures, where bacteria cannot survive.
• It has a longer shelf life and is easier to store safely.

That having been said, hot smoked salmon is typically the safer option for foodborne worries when comparing smoked salmonvs hot smoked salmon.

Cold Smoked Salmon vs. Lox

Many confuse cold smoked salmon with lox, but they are different:

• Lox: Cured in salt (sometimes sugar) but not smoked.
• Cold Smoked Salmon: Cured and smoked at low temperatures.
• Taste Difference: Lox is saltier and silkier, while cold smoked salmon has a subtle smoky taste.

Hot Smoked Salmon Recipes

Hot smoked salmon is versatile and can be used in many dishes. Here are three must-try recipes:

1. Hot Smoked Salmon Salad

Ingredients:

• 2 cups mixed greens
• 4 oz hot smoked salmon, flaked
• 1/2 avocado, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tbsp lemon vinaigrette

Instructions:

1. Toss greens, avocado, onion, and tomatoes in a bowl.
2. Top with flaked hot smoked salmon.
3. Drizzle with vinaigrette and serve immediately.

2. Hot Smoked Salmon Pasta

Ingredients:

• 8 oz pasta
• 4 oz hot smoked salmon, flaked
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 tsp black pepper

Instructions:

1. Cook pasta according to package instructions.
2. In a pan, heat olive oil and garlic.
3. Add heavy cream and Parmesan, stirring until thickened.
4. Toss in pasta and flaked salmon.
5. Serve with black pepper and extra Parmesan.

3. Hot Smoked Salmon Dip

Ingredients:

• 4 oz hot smoked salmon, flaked
• 1/2 cup cream cheese
• 1/4 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• 1/2 tsp black pepper

Instructions:

1. Mix all ingredients until smooth.
2. Serve with crackers or toasted bread.

Whether you’re using it in salads, pasta, or dips, smoked salmon vs hot smoked salmon offers distinct textures and flavors for different culinary uses.

Where to Buy Hot Smoked Salmon?

Hot smoked salmon is widely available in:

• Grocery stores (fresh seafood section or vacuum-sealed packs).
• Fish markets for high-quality, artisanal options.
• Specialty stores and online retailers for premium selections.
• Tip: Choose salmon with a firm texture, deep color, and a balanced smoky aroma.

Conclusion

Cold smoked salmon and hot smoked salmon have different flavors and uses. Cold smoked salmon is silky and subtle and best for topping bagels and light dishes, while hot smoked salmon is brash and flaky and great for salads, pasta and spreads. But when it comes to smoked salmon vs hot smoked salmon, it is all about preference and what you are going to use it for. Use both and check out the recipes for maximum benefit!

FAQs

How long does smoked salmon last in the fridge?

• Cold smoked: 1-2 weeks (unopened), 3-5 days (after opening).
• Hot smoked:  2 to 3 weeks (unopened), 5 to 7 days (once opened).

Can I freeze smoked salmon?

• Yes! Wrap tightly in plastic wrap and store in an airtight container for up to 3 months.

What are good pairings for smoked salmon?

• Cold smoked: Bagels, cream cheese, capers, eggs.
• Hot smoked: Salads, pasta, crackers, cheese platters.

Smoked salmon vs hot smoked salmon Reddit discussions?

• So, have fun with food, and debate among your foodie friends about your favorite! Hit up those Reddit threads for serving ideas, storage tips, and sourcing recommendations.