Hot-smoked salmon
Hot smoking cooks the fish, giving it a firmer, flaky texture. Fold it into pasta, salads or rice near the end so it stays in pieces.
Cold-smoked salmon
Cold smoking does not cook the fish in the same way; the slices remain silky and are often served chilled. Keep it refrigerated and follow the package date and storage instructions.
Choose by the dish
Use hot-smoked salmon when you want flakes through a warm dish, and cold-smoked salmon for thin slices, rolls, bites or a finishing garnish.
Try next
Creamy Pasta with Hot-Smoked Salmon