Can Smoked Salmon Be Served Hot? How to Safely Heat and Enjoy Warm Smoked Salmon

When made from the freshest, best fish, smoked salmon is always delicious. But there are two main types of smoked salmon, and they taste, feel, and are used in very different ways.

You might only think of one type where you live and not even know the other one exists. Read on for everything you need to know about these two different versions.

Smoked salmon is most commonly served cold, straight out of the package. Its velvety texture and subtle smoky flavor shine when enjoyed chilled. However, hot-smoked salmon can also be safely heated and served warm. When done properly, warm smoked salmon makes a delicious addition to pastas, omelets, fish cakes, and more

Below we’ll explore how to properly reheat smoked salmon, along with tips for ensuring safety and maximum flavor. We’ll also cover how hot and cold smoked salmon differ and provide serving ideas for warm smoked salmon.

Understanding Hot Smoked vs Cold Smoked Salmon

To understand which types of smoked salmon can be served hot, it helps to first learn how hot smoked and cold smoked salmon differ:

Salt is used to cure hot smoked salmon, and it is then slowly smoked at 120°F to 180°F for 6 to 12 hours. This cooks the salmon to 145°F, which is the safest temperature for fish.
To make cold-smoked salmon, the fish is first cured and then smoked for up to three weeks at 80°F to 90°F. This preserves the salmon without actually cooking it.

Can Cold Smoked Salmon Be Served Hot?

Cold smoked salmon should always be consumed cold directly from the package. Heating cold smoked salmon is not recommended for several reasons:

It can activate bacteria and parasites that may be present. Cold smoking does not kill these pathogens.
The texture becomes unappealingly tough and dry when cooked.
Much of the delicate flavor dissipates during heating.

For food safety, it’s best to enjoy cold smoked varieties like Nova lox chilled or at room temperature. Hot smoking sufficiently cooks the salmon to destroy bacteria, making it safe for reheating.

Tips for Safely Reheating Hot Smoked Salmon

Hot smoked salmon can be served warmed or cooked into hot dishes. Follow these tips for safe reheating:

Check internal temperature using a food thermometer to ensure it reaches 145°F.
Bake, grill, sauté, or poach—do not microwave, as it heats unevenly.
Reheat only the portion you plan to eat. Do not save reheated salmon.
Consume reheated salmon within 2 hours and do not reheat more than once.
Add to hot dishes just before serving or heat gently to avoid overcooking.
Flake before heating to help retain moisture and prevent drying out.

Serving Ideas for Warm Smoked Salmon

Beyond enjoying it straight from the package, hot smoked salmon brings delicious flavor, nutrition, and elegance to a variety of hot dishes:

Salmon omelet or frittata – Flake into egg mixture before cooking.
Pasta primavera – Toss with veggies, olive oil, and pasta.
Salmon salad wraps – Mix with greens, tomatoes, avocado, and dressing.
Smoked salmon dip – Blend with cream cheese, herbs, and lemon. Serve warm with crackers or veggies.
Salmon fish cakes – Mix with mashed potatoes, breadcrumbs, and eggs then pan-fry.
Salmon pizza – Top dough with cream cheese, salmon, red onion, capers, and dill.
Salmon scrambled eggs – Add flaked salmon when eggs are nearly set.
Salmon potato skins – Top baked potatoes with salmon, cheese, and scallions.
Salmon quiche – Stir into egg custard mixture before baking.

Storage Tips for Leftover Smoked Salmon

To store leftover smoked salmon:

Refrigerate in an airtight container for up to 1 week.
Freeze for up to 2-3 months. Thaw overnight in the fridge before using.
Store the salmon in its own packaging or wrap tightly in plastic to prevent drying out.
Avoid contamination by storing smoked salmon away from raw meats.
Label packages with the date before freezing.

can smoked salmon be served hot

How is cold-smoked salmon made?

Cold-smoked salmon is made the same way as hot-smoked salmon, except for the smoking temperature. Salmon sides are cured and then smoked at less than 90 degrees fahrenheit.

Flavors, seasonings, and spices can be added during the curing process. Dill is a historically popular flavor combination. We carry a Tanqueray Gin-cured smoked salmon with a secret blend of spices that is fantastic for entertaining.

But most of the time, the process of cold-smoking salmon is meant to keep the raw flavor of the fish. The light curing and fruitwood smoking allow the natural salmon flavor to really shine through.

What is the main difference between hot-smoked salmon and cold-smoked salmon?

Smoking temperature! In fact, in terms of process, the temperature used during smoking is the only difference.

Cold-smoked salmon is smoked below roughly 90 degrees fahrenheit, while hot-smoked salmon is smoked above approximately 120 degrees.

The difference in temperature makes cold-smoked salmon taste fresher and less smoky, while hot-smoked salmon tastes much more smoky. Cold-smoked salmon has a smoother, silkier texture than hot-smoked salmon, which is flaky like it was baked.

This is How I get PERFECT Smoked Salmon EVERY Time

FAQ

Is smoked salmon good heated?

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.

What temperature should smoked salmon be served at?

After curing, hot smoked salmon cooks at temperatures of 180 degrees Fahrenheit or above which ensures you reach the FDA’s recommended internal temperature of 145 degrees Fahrenheit.

Should salmon be served hot?

Is Salmon Safe at 120 Degrees? Just like eating undercooked beef in a rare burger or consuming raw egg in tiramisu, there is risk involved in consuming salmon that’s been cooked to less than the USDA-recommended temperature of 145 degrees Fahrenheit.

How do you heat ready to eat smoked salmon?

However, for the best flavour, we would advise warming the hot smoked salmon in a medium oven for approximately 10 minutes. This releases all those sumptuous juices and flavours. Storage – Keep product refrigerated and consume within 3 days once the packet is opened (can freeze once opened if required).

Can you eat hot smoked salmon?

Hot-smoking takes place with an ambient temperature in the range of 150-170°F (66-77°C), well above the danger zone. The fish is smoked until the internal temperature of the meat reaches your desired degree of doneness. The higher cooking temperature will kill any existing microbes so you’re guaranteed that the salmon is safe to eat.

Is smoked salmon good for you?

Salmon is a source of high-quality protein, magnesium, and selenium. In addition, it provides healthy fatty acids for the body. It contains large amounts of omega 3, which prevents cardiovascular diseases, has anti-inflammatory properties, and prevents certain types of Cancer.

Is smoked salmon hot or cold?

You’re likely more familiar with cold smoked salmon, which is cured and smoked without heat so that it doesn’t cook. The latter is sliced thin and most often enjoyed on a bagel with cream cheese. Hot smoked salmon, however, looks like a cooked fillet of salmon and can be flaked in a similar manner.

What temperature is hot smoked salmon?

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.