Cold Smoked Salmon is a delicious delicacy that tastes even better when you make it yourself. While the process takes some time, the smoked salmon you make will be the best you’ve ever had. Smoky, velvety, salty, and absolutely perfect sliced thin and served with bagels and cream cheese.
A hot smoked salmon is brined in water and cooked in a hot smoker, while a cold smoked salmon is salt-cured and then smoke-preserved. The results are also different. Cold-smoked salmon is firm and velvety smooth, and it needs to be thinly sliced. Hot-smoked salmon, on the other hand, is more juicy and flaky, and you can eat it with a fork.
Cold smoked salmon is a specialty in many different northern hemisphere cultures and dates back centuries. Each has their own variation on the dish, but the basic steps are quite similar. The flavors added at each step and the types of wood used, which depend on what was available in the area, make it different. I have also changed some things about the process and added my own variations to give the final smoked salmon some different flavors. My opinion is that it tastes great, and I think you’ll enjoy making the salmon just as much, if not more, than eating it.
Cold-smoked salmon is a popular treat that people love for its smooth texture, smokey flavor, and many uses. But what is cold-smoked salmon, and how is it different from hot-smoked salmon? Let’s look at how cold-smoked salmon is made and why it’s so popular around the world.
Overview of Cold Smoked Salmon
Cold smoked salmon refers to salmon that has been cured and smoked at low temperatures below 80°F. This process imparts a smoky flavor while leaving the interior raw. The fish develops a smooth velvety texture and deep pink color.
Compared to hot smoked salmon cooked at higher temperatures cold smoked salmon has a more subtle smoky taste and delicate almost raw flesh. It is widely used for appetizers, spreads, salads, bagels, and other dishes where a silkier salmon texture is desired.
How Cold Smoked Salmon is Made
There are several steps involved in making high-quality cold smoked salmon:
Curing
To dry cure salmon, a lot of salt, spices, and sugar are spread over it. This draws moisture from the flesh while firming up the texture. Curing time can range from 24 hours up to several days.
Rinsing
Excess salt is rinsed off and the salmon is patted dry. This removes harsh saltiness but leaves behind seasoned flavor in the flesh.
Air Drying
Salmon is left to air dry for up to a day before smoking. Drying further concentrates the fishy umami flavors.
Cold Smoking
Salmon fillets are hung in a cold smoker where they absorb smoky aromas from slowly smoldering wood chips. Temperatures stay below 80°F to prevent cooking the interior flesh.
Slicing
The salmon is thinly sliced prior to packaging for easy use in recipes and applications. Machine-sliced cold smoked salmon has a uniform texture.
Packaging
Cold smoked salmon is vacuum sealed to prevent oxidation and maximize freshness. Pouch packaging keeps the delicate slices intact.
The entire cold smoking process from start to finish can take up to a week, but results in beautifully smoked salmon with a refined, velvety texture.
Characteristics of Cold Smoked Salmon
High-end cold smoked salmon has several distinguishing characteristics:
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Silky, velvety texture that is supple and moist.
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Deep ruby-coral color with some transparent qualities.
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Subtle smoky essence without being overpowering.
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Rich, clean salmon flavor with savory umami notes.
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Saltiness that flavors without making it harsh or tough.
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Thin, uniform slices that separate easily for recipes.
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Little to no oil droplets visible in the flesh.
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Refreshing finish with no fishy aftertaste.
Top-grade cold smoked salmon delivers an indulgent experience in every velvety slice!
Popular Uses for Cold Smoked Salmon
The supple texture and mild smoked flavor of cold smoked salmon make it extremely versatile:
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Bagels – A classic pairing, topped with cream cheese, tomatoes, onions, capers.
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Salads – Thin slices on leafy greens, grains, vegetables, or pasta salads.
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Appetizers – An elegant addition to charcuterie or cheese boards.
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Sandwiches – Stacks beautifully with cucumber, sprouts, cream cheese on bread.
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Breakfast – Lovely complement to eggs, potatoes, avocado toast.
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Snacking – Satisfying solo treat or with crackers and wine/beer.
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Baked Goods – Delicious tucked in puff pastry, savory scones, tarts.
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Dips and Spreads – Blends smoothly into cream cheese, sour cream, hummus.
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Composed Dishes – Brings richness to grain bowls, flatbreads, bruschetta.
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Garnishes – Pretty protein garnish for soups, pasta, roasted vegetables.
Cold smoked salmon shines in dishes across the board!
Buying and Storing Cold Smoked Salmon
When purchasing cold smoked salmon, here are some tips:
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Read Labels: Look for indications of “cold smoked” and confirm wild-caught salmon.
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Check Color: Opt for rich ruby-pink with some translucence. Avoid grayish tones.
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Seek Sheen: Look for glossy sheen without excessive oil pooling on surface.
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Assess Texture: Ensure slices are supple and silky smooth when gently handled.
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Consider Sourcing: Scotland and Norway are renowned for salmon quality.
Once open, consume cold smoked salmon within 3-4 days. Keep sealed in original packaging or wrapped tightly in plastic to prevent drying out.
Is Cold Smoked Salmon Safe to Eat Raw?
While cold smoking does not cook salmon, the salt curing process makes it safe to consume without further cooking. The low temperatures also prevent bacterial growth during smoking.
However, as with any raw seafood, there are still minimal risks. Those with compromised immune systems may prefer to avoid uncooked cold smoked salmon. For full safety, cold smoked salmon can be gently heated or cooked just until warmed through before eating.
Cold Smoked Salmon Safety Tips
To safely enjoy cold smoked salmon:
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Source from reputable suppliers and check for quality.
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Refrigerate promptly and maintain cold temperatures below 40°F.
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Follow “use-by” dates and consume within 3-4 days of opening.
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Avoid cross-contamination by keeping work surfaces and utensils clean when handling.
By taking basic food safety precautions, cold smoked salmon can be relished without worry!
Indulge in Velvety Cold Smoked Salmon
With its melt-in-your-mouth texture, subdued smoke, and versatile flavor, it’s easy to see why cold smoked salmon has achieved gourmet status across the globe. Seek out premium quality cold smoked salmon and enjoy this luxe ingredient in your favorite dishes!
How Long to Cold Smoke Salmon?
It takes approximately 18-24 hours to cold smoke salmon. Because the salmon doesn’t get hotter while it’s being smoked, you don’t smoke it to a certain height. Look at the salmon’s color and feel to find out when it’s ready to be taken off the smoker. Look for an even golden color across the top of your salmon and firm texture in the meat. You don’t want to experience much give when you press on the salmon with your fingers.
Preparing and Curing Salmon
Before you cold smoke your salmon, you’ve got to salt cure it. Here’s how to prepare and cure your salmon so it’s ready for the next step:
- PREPARE YOUR SALMON. Start by purchasing the right cut. I like salmon that is thick and has a lot of good fat marbling, so I suggest a King salmon filet. Slide your fingers along the filet, and then use pliers or tweezers to get rid of any pin bones that are still there.
- CURE YOUR SALMON. Adding salt and sugar to your salmon makes it taste better and stops bacteria from growing. I add dill and coriander to make it taste better, but you don’t have to.
- RINSE YOUR SALMON. You need to soak your salmon for a short time to get rid of any extra cure on the outside and remove some of the saltiness from the fish.
- DRY YOUR SALMON. Leave your fish in the refrigerator, uncovered, for 4-8 hours. The next step dries the salmon and makes a sticky outside layer called a pellicle. In the next step, this makes the smoke particles stick to the salmon by drawing them to it.
How to make COLD SMOKED SALMON (EASY!)
FAQ
What is the difference between smoked salmon and cold smoked salmon?
Is cold smoked salmon cooked or raw?
Is cold smoked salmon healthier?
How to eat cold smoked salmon?
Is smoked salmon hot or cold?
Where there’s smoke, there isn’t always heat, at least when it comes to fish. Most smoked salmon is dry-cured in a large amount of salt for days, which draws out a lot of the moisture. Then it’s smoked in temperatures below 80°F. The cold smoke doesn’t actually cook the fish, so it’s left with an almost raw-like texture.
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.
What does cold smoked salmon taste like?
This simple cold smoked salmon uses a liquid smoke hack & absolutely no heat. The end result is a luscious, salty fillet that can be used in so many different ways! The smoky flavor of this cold smoked salmon tastes out of this world.
Can you eat cold smoked salmon?
Yes, you can eat cold smoked salmon. Cold smoked salmon is perfectly safe to eat straight out of the smoker, or the packet. What is Cold Smoked Salmon? Cold smoked salmon is salmon that has been cured in salt and then ‘cooked’ using cold smoke. Cold smoking is when you smoke food at a temperature of between 68 to 86°F.