Hot Smoked Salmon

What is the difference between smoked salmon and hot smoked salmon?
Hot-smoked salmon is cured in salty water or wet brine before being smoked.
After the salmon has been cured, usually overnight, it is smoked.
Cold-smoked salmon is smoked at a very low temperature of roughly 90 degrees Fahrenheit.
Hot-smoked salmon is smoked at a higher temperature around 120 degrees Fahrenheit.
Stirred into hot pasta with a light tomato sauce, green onions, fresh parsley and extra-virgin olive oil.
As deconstructed sushi: Eat it with steamed short-grain rice, avocado, cucumber, and seaweed strips for folding up the bites.
On lightly steamed or blanched vegetables.
Mixed into any grain-and-veggie bowl.

Is hot smoked salmon already cooked?

Hot smoked salmon is fully cooked during the smoking process, while cold smoked salmon is only partially cooked.
Hot smoking involves smoking the salmon at higher temperatures and thoroughly cooking it, resulting in its tender, flaky texture.

Is hot smoked salmon good?

If you'd like to cook with smoked salmon though, then hot-smoked is the best type to use.
It's flaky texture goes well in hot dishes like salmon fettuccine or a salmon omelette or scramble.
It can also be cooked in creamy dips, soups, quiches, or tart fillings.

Hot smoked salmon is common in Alaska and the Pacific Northwest. The salmon is smoked at a higher temperature than cold smoked salmon, typically around 160°F to 180°F, until it reaches an internal temperature of 135°F to 140°F to preserve it. It also adds the most incredible smokey flavor to the salmon.

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