Is Cold Smoked Salmon Actually Cooked? Getting the Facts on This Delicious Fish

Smoked salmon is a brunch staple and delicious appetizer for good reason. When perfectly sliced, the velvety texture and smoky flavor makes smoked salmon seriously irresistible. But given its raw appearance, you may wonder – is cold smoked salmon actually cooked or not?

The answer is quite nuanced but the short version is no – true cold smoked salmon is not cooked in the traditional sense. However the curing, smoking, and drying process does change the salmon at a molecular level, eliminating harmful bacteria and altering the texture considerably.

In this article, we’ll cover everything you need to know about cold smoked salmon, including how it’s made, if it’s safe to eat raw, and how to enjoy this luxurious fish. Read on to get the full story on this unique delicacy.

How Cold Smoked Salmon is Made

To understand if cold smoked salmon is cooked. you first need to understand the step-by-step process of how it’s produced

Curing – The salmon is coated in a dry brine of salt, sugar, and spices. This draws out moisture and firms up the flesh.

Rinsing – The fish is rinsed to remove excess cure mixture and reduce saltiness

Drying: When salmon is put in the fridge without a cover, a sticky skin called pellicle forms. This helps the smoke adhere.

Smoking – Fish goes into a smoker for up to 24 hours at under 80°F. Smoke deposits flavorful compounds.

Slicing – The firm, velvety salmon is hand sliced very thinly against the grain.

So while cold smoking does use low heat, at no point is the salmon cooked to an internal temp that would kill bacteria like hot smoking does. The low temp smoke adds flavor and dries the salmon, but does not actually cook it.

Is it Safe to Eat Raw?

Given that cold smoked salmon is essentially raw, is it safe to eat?

The short answer is yes – when properly cured and smoked, cold smoked salmon is completely safe to consume raw. Here’s why:

• Salt curing reduces moisture, inhibiting bacterial growth.

• Smoking deposits natural antimicrobial compounds from wood smoke.

• Drying creates a firm texture that makes it harder for microbes to thrive.

• Thin slicing right before eating limits time for bacteria to grow.

• Refrigeration slows any microbial activity even further.

So while raw, the combination of curing, smoking, drying, and chilling eliminate food safety risks associated with raw salmon. Reputable producers follow strict protocols to ensure safety.

How Does Cold Smoked Salmon Taste?

The biggest appeal of cold smoked salmon is the incredible texture and flavor. Here’s what to expect:

• Velvety, smooth mouthfeel – almost butter-like.

• Intense smoky, salty flavor that pops.

• Umami richness balanced by subtle sweetness.

• Firm yet tender – slices beautifully thin.

• Bright salmon flavor still comes through.

• Oil content creates a luxurious mouth coating.

The taste is multidimensional, which is why smoked salmon pairs so well with bagels, cream cheese, and other accents like capers and red onion.

Serving and Storing Tips

To enjoy cold smoked salmon at its best, follow these tips:

• Slice paper thin against the grain right before eating.

• Layer on top of bagels, toast or crackers.

• Fold into omelets, frittatas or scrambled eggs.

• Mix into dips, pasta, salads or pizza.

• Store loosely wrapped for up to 3 days refrigerated.

• Freeze for longer storage, up to 2 months.

• After thawing frozen salmon, use within 3 days.

Proper storage preserves the delicate texture and complex flavor.

How to Make Cold Smoked Salmon at Home

While you can buy ready-to-eat smoked salmon from stores, making it yourself is very rewarding. Here’s a brief overview:

• Brine fresh salmon fillets for 24 hours using a salt, sugar and spice cure.

• Rinse off salmon then let air dry in the fridge until skin is tacky.

• Cold smoke fish for up to 24 hours, keeping temp under 80°F.

• Cool completely then slice thin against the grain to serve.

It takes some time but the hands-on work is straightforward. The results are incredible – velvet-like salmon with the perfect smoky flavor.

Pairing Cold Smoked Salmon

There are so many tasty ways to eat and pair cold smoked salmon. Here are some delicious combos:

• Cream cheese, capers, red onion, dill on bagels

• Scrambled eggs or omelets

• Salads with greens, avocado, citrus dressing

• Pizza with arugula, lemon, and Parmesan

• Pasta tossed with peas, lemon, olive oil, and salmon

• Dips and spreads blended with cream cheese, herbs, and lemon

• Crusty bread, butter, salmon, and sliced radish

• Gravlax style with mustard dill sauce

Let the velvety texture of the salmon shine by keeping accompaniments simple. A squeeze of lemon or touch of fresh dill or parsley are perfect seasonings.

Is Hot Smoked Salmon Also Raw?

While cold smoked salmon does not actually cook the fish, hot smoked salmon is different. Hot smoking uses temperatures between 150-200°F and smoke exposure of less than 12 hours.

The hotter heat fully cooks the salmon to safe internal temperatures. The texture is flakier, moister, and less firm than cold smoked. Hot smoked salmon has a more pronounced smoky flavor since less moisture remains.

So while still smoked, hot smoked salmon is actually fully cooked and safe to eat as-is without further preparation. Cold smoking produces quite a different velvety textured, raw product.

Serving Up Smoked Salmon Deliciousness

Cold smoked salmon occupies a unique place between raw fish and cooked meat. While not technically cooked, the specialized process transforms fresh salmon into a safe, decadent treat.

Hopefully this article clears up the confusion over whether cold smoked salmon is raw or cooked. While raw in appearance, it is perfectly safe thanks to curing and smoking. So slather it on bagels, fold it into omelets, or eat delicate slices solo and enjoy!