Smoked salmon can make any meal taste great in almost no time. There is no one right way to eat it. Since it’s already cooked, you can eat the juicy slices right out of the package (which is my favorite), with cream cheese on toast for a quick snack, or make a smoked salmon sandwich to go. You can also use the delicate treat to inspire a four-course gourmet meal. You really cant go wrong with this smoky treat.
PLEASE NOTE: Before you start cooking, read all the labels on all seafood and other perishable items to make sure you’re handling and storing them correctly.
Smoked salmon can be kept under refrigeration for two to three weeks, or one week after opening. It can also be frozen for up to three months. The best way to store it is in the original box or tightly wrapped in plastic wrap to keep it from drying out. If air gets in, and the edges get flaky and dry, just trim with sharp fillet knife.
Smoked salmon is a popular delicacy enjoyed around the world. However, there seems to be some confusion around whether smoked salmon is cooked or raw. The answer largely depends on the method used to smoke the salmon. Let’s clear things up and explore the nuances around smoked salmon.
A Brief History of Smoked Salmon
Before refrigeration, smoking was an effective way to preserve fish like salmon. The earliest recordings of smoked salmon production date back to medieval times in Europe. Only the wealthy could afford the delicacy until more efficient production methods emerged in the late 19th century.
Today, smoked salmon varieties include cold smoked hot smoked, and smoke roasted. While methods have evolved, the deeply satisfying smoky richness of flavors remains. Smoked salmon is prized for bagels appetizers, salads, pasta, and many other dishes.
Hot Smoked Salmon is Cooked
The salmon is safe to eat after being hot-smoked because the internal temperature is between 145°F and 180°F. Wet brine with salt, spices, and sometimes sugar is used to cure the raw salmon fillets first.
Curing the meat makes it firmer, improves the flavor, and dries it out so the fillets can take in more smoke. After being brined, the salmon is put into a smoker oven or kiln to smoke hot for up to 12 hours. The fish reaches safe internal temperatures to destroy bacteria.
Hot smoked salmon emerges with a flaky, opaque appearance resembling cooked salmon. The intense smoky flavor permeates the flesh. Because it is fully cooked, hot smoked salmon can be eaten straight from the package.
Cold Smoked Salmon is Raw
Cold smoked salmon is not cooked. To create the velvety texture, a dry cure of salt and sometimes sugar is applied directly to raw salmon for up to 24 hours. This firms the flesh and draws out moisture.
The salmon goes into a smoker for up to 30 hours at temperatures between 70°F – 90°F with indirect smoke. This does not raise the internal temperature enough to cook the fish, so cold smoked salmon remains in a raw state. The process adds mild smoky flavor and changes the texture.
Cold smoked salmon has a soft, translucent appearance resembling raw fish. While safe manufacturing reduces potential bacteria, cold smoked salmon still carries risks associated with raw seafood if mishandled.
Is Raw Salmon Safe to Eat?
Raw salmon is safe when handled properly under sanitary conditions. Raw fish in general poses a higher risk of bacterial and parasitic contamination compared to other raw proteins. Here are some tips for enjoying raw salmon safely:
-
Purchase sashimi-grade salmon which has been flash frozen to control parasites. Avoid fresh, unfrozen cuts.
-
Only buy raw seafood from reputable sellers with high product turnover and safe refrigeration.
-
Handle raw salmon hygienically to prevent cross contamination with ready-to-eat foods. Use separate boards and utensils.
-
Refrigerate promptly at 40°F or below and use within 2 days. Discard if any off smells or textures develop.
-
Take extra care serving raw seafood to those with compromised immune systems like pregnant women, children, and the elderly.
While not completely risk-free, healthy people can usually consume raw salmon from trusted sources with minimal concern. Remember to use sound judgment and proper handling procedures.
Is Smoked Salmon Safe to Eat Raw?
Yes, most smoked salmon can be eaten straight from the package without additional cooking. However, always verify the product specs and handling instructions.
Hot smoked salmon is essentially cooked during processing, so it just needs to be properly refrigerated to maintain safety. Cold smoked salmon is not cooked, but the curing and smoking process help control bacteria when the raw fish is kept chilled.
To be safest, consume cold smoked salmon within 3 – 4 weeks of opening and discard if any discernible sourness or odd textures develop. Some choose to briefly heat or sear cold smoked salmon before eating for added peace of mind.
Cold Smoked vs Hot Smoked: Key Differences
| Cold Smoked | Hot Smoked |
|---|---|
| Raw Fish | Cooked Fish |
| Dry Cured | Wet Brined |
| Lower Temp Smoking (70°F – 90°F) | Higher Temp Smoking (120°F – 180°F) |
| Delicate Texture | Flaky Texture |
| Mild Smoky Flavor | Intense Smoky Flavor |
| Shorter Smoking Time | Longer Smoking Time |
| Translucent Appearance | Opaque Appearance |
Storing and Serving Smoked Salmon Safely
To safely enjoy smoked salmon:
-
Refrigerate unopened vacuum packages for up to 2 weeks past the sell-by date.
-
Keep opened packages tightly wrapped in the fridge and use within 3 – 5 days. Discard if any stickiness, fishy smell, or mucous develops.
-
Freeze for longer storage. Thaw overnight in the fridge before using.
-
When serving, use clean utensils to portion smoked salmon. Never leave sitting out for more than 2 hours.
Smoked salmon imparts a wonderful flavor whether enjoying hot smoked or cold smoked varieties. Follow basic food safety guidelines and use your best judgment to reduce risks. With proper handling, smoked salmon can be a delicious addition to your recipes.
Creative Ways to Enjoy Smoked Salmon
Both hot and cold smoked salmon shine in:
-
Breakfast: Eggs, omelets, hash with potatoes and onions
-
Lunch: Salads, sandwiches, wraps
-
Appetizers: Canapés, crostini
-
Sides: Bagels with cream cheese, blinis with crème fraiche
-
Entrées: Pasta, pizza, tacos, risottos
-
Snacks: Smoked salmon dip, crackers
Take your smoked salmon from ordinary to extraordinary with unique flavor pairings:
-
Dill, lemon, capers, onions
-
Horseradish, crème fraiche
-
Scrambled eggs, hash browns
-
Goat cheese, arugula, toasted nuts
-
Cream cheese, cucumbers, red onion
-
Fresh basil, tomatoes, mozzarella
-
Avocado, hot sauce
Smoked salmon is endlessly versatile! With proper handling, it can be incorporated into all types of delicious recipes for meals any time of day.
The Takeaway on Smoked Salmon
While smoked salmon may seem confusing at first glance, the main point to remember is:
-
Hot smoked salmon is cooked to safe temperatures during processing.
-
Cold smoked salmon remains raw after being cured and smoked.
Both can be safely eaten straight from the package if properly refrigerated and consumed within recommended time frames. Cold smoked salmon carries slightly higher risks as a raw product, so take extra care when handling and serving.
Part of salmon’s appeal is its versatility. Smoked salmon shines in everything from breakfasts to appetizers to entrées. With quality ingredients and sound food safety practices, smoked salmon can be a celebrity in your kitchen.
Portion size1 ounce of smoked salmon roughly equals 1 slice Typically, 3-4 ounces is sufficient per person *figure 1lb will be enough for a party of 4-5
Serving: Put the salmon in the fridge as soon as it gets there (or freeze it for later use).
Smoked Salmon is already cooked, so it typically needs no further cooking. Preparing it as often as simple as pairing it with herbs, bread, wine or other foods and drinks.
- Cream Cheese
- Breads (bagels, crackers, toast, etc)
- Crème fraîche
- Lemon
- Capers
- Chives
- Herbed Dips
- Smoked Fish Dips
- Fresh Herbs: parsley, dills, rosemary
- Caviar
The Truth About How Smoked Salmon Is Made
FAQ
Do you eat smoked salmon raw?
Is smoked salmon completely cooked?
How do you tell if salmon is cooked or raw?
Is lox raw or cooked?
Is smoked salmon a raw fish?
Since hot-smoked salmon is smoked at 120°F to 180°F for a minimum of 6 hours, the direct heat will have cooked the salmon thoroughly. On the other hand, cold smoked salmon is considered raw fish since the low temperatures used while smoking won’t have much effect on raising the internal temperature of the fish.
What are the benefits of smoked salmon over raw salmon?
It actually has the same characteristics as raw salmon, being relatively low in calories, it is an excellent source of protein, good fat and several vitamins and minerals. The smoking process just adds an aroma.
Is smoked salmon cooked or uncooked?
Smoked salmon is cooked if it has been hot smoked, but uncooked if it has been cold smoked. Most smoked salmon is cold smoked, and thus ever so slightly raw Cold-smoked salmon is safe to eat for most people, experts say, but they advise some people to avoid it. Handle smoked salmon properly to avoid health risks Is smoked salmon cooked?
What is smoked salmon?
Smoked salmon is salmon that goes through a curing process and is then smoked. Since salmon is quite an expensive fish, smoked salmon isn’t so cheap either. Despite being dear, smoked salmon happens to be a very popular cuisine in certain parts of Europe and the US.