Is smoked salmon cooked?

Smoked salmon is a real delicacy. With a smoky aroma and a slight saltiness, it doesn’t have the fishy taste that can be off-putting to many people.

A simple slice of smoked salmon makes even the simplest toast that much more luxurious and decadent.

A popular question is whether smoked salmon needs more cooking or can be eaten as is.

So is smoked salmon cooked?

To make smoked salmon, the fish is first cured. Then it is smoked. Salmon can be hot or cold smoked. The cold smoking technique uses low temperatures that leave the fish raw. Hot smoking, on the other hand, “cooks” the salmon. You can eat both varieties without cooking. 

What is smoked salmon?

Smoked salmon is the name given to salmon that is first cured and then smoked. Salmon is an expensive fish, whether wild or farmed. Therefore, smoked salmon is not the cheapest food either.

And despite its high price, smoked salmon is very popular in different parts of Europe and also in the US. One of the most popular uses for smoked salmon in the US is in Philadelphia rolls.

Smoked salmon has a long history. Smoking salmon has been a way of preserving this fish also during the Middle Ages. Because smoking kills most bacteria in raw fish, it was an effective way to make it last longer.

Before it was made only with salt, but now smoked salmon is available in many flavors. Honey, mango, lime, barbecue sauce, maple syrup, and black pepper are a few flavor options for smoked salmon. 

What are the benefits of eating smoked salmon?

We all know that fresh salmon is a superfood. So it’s no surprise that smoked salmon is also healthy. Even after the curing and smoking processes, salmon is still high in nutrients.

Smoked salmon is a good source of protein, B vitamins, vitamin A, a number of minerals, and most importantly, omega-3 fatty acids. 

With all these benefits, you have to remember that smoked salmon is salt-cured. Therefore, it has a high sodium content.  100 grams of smoked salmon can contain about 670 mg of sodium. Therefore, try to eat smoked salmon in moderation.

How do you use smoked salmon?

Smoked salmon is a versatile ingredient. You can incorporate it into your breakfast, lunch and dinner.

Smoked salmon can be used to make

• sandwiches and wraps
• bruschette and crostini
• salads
• pate
• Dips
• sushi 
• tarts and quiches
• soups 
• Pasta and rice

Scrambled eggs or eggs benedict, avocado, asparagus, cucumber, butter, baked potato, hollandaise sauce – these foods make delicious pairings with smoked salmon.

If you’re not sure how to use smoked salmon in the kitchen, start by creating pairings with these ingredients.

How is smoked salmon made?

Starting with the curing process, there are three curing methods that can be used to make smoked salmon.

• Dry cured . Dry curing salmon means coating the salmon fillets with a large amount of salt. Some people and manufacturers may also add a small amount of sugar for balance, as well as herbs for added flavor. Dry curing is a quick way to cure salmon. By applying salt to salmon fillets, all the moisture is extracted from the fish. As a result, salmon need less time to dry in the smokehouse.
• brine . Brine curing salmon involves immersing the fish in a solution of salt and water. As in the case of dry curing, sugar and herbs can be added. The fish must remain in the brine solution for many hours and even days.
• Brine injection . Injecting salmon with brine to cure it is the least popular curing method. Although it is a quick way to cure fish, it damages the delicate meat of salmon.

The second step in preparing smoked salmon after the curing process is smoking it. Cured salmon can be smoked in two methods. It can be subjected to hot or cold smoking.

cold smoked

Cold smoking is the smoking of cured salmon fillets at low temperatures (90-99°F) . These temperatures do not cook the salmon, but rather add a smoky aroma, leaving the texture delicate and slightly moist.

Cold smoking salmon takes longer than hot smoking, which also has to do with the low temperature.

hot smoked

During the hot smoking process, cured salmon is placed in a smoker and exposed to temperatures up to 120°F. 

The high heat almost “cooks” the salmon, extracting most of the remaining moisture from the fish and making the meat more flaky.

One of the key aspects of smoking salmon is making sure that a film forms on the salmon after it has been cured. This is achieved by patting the salmon dry before smoking it.

The film is what helps the salmon not dry out completely when you smoke it. It also helps the smoke to penetrate the fish better.

Is smoked salmon cooked or raw?

Whether smoked salmon is considered cooked or raw depends on the smoking method used for it. Because cold smoking does not expose the salmon to a lot of heat, cold smoked salmon is considered raw. 

Hot-smoked salmon, on the other hand, turns out to be cooked, as the hot-smoked technique uses a high enough temperature to cook the salmon. Therefore, hot-smoked salmon is considered cooked. 

Is hot or cold smoked salmon better?

If you are choosing between hot or cold salmon, there are a few things to keep in mind.

First, hot smoking cooks the fish, while cold smoking does not. If you have a sensitive stomach, you may be better off opting for hot smoked salmon.

Second, be aware of slight differences in texture. Cold-smoked salmon is more delicate and moist, with a texture close to that of raw salmon. The hot smoking process makes the salmon firmer.

Third, choose between hot or cold smoked salmon based on how smokey you like your fish. Hot-smoked salmon has a smokier flavor and aroma than cold-smoked salmon.

Finally, consider how you are going to use the smoked salmon. Due to its texture, hot smoked salmon is suitable for use in salads and pasta dishes. Hot smoked fish is also best for sauces.

Cold-smoked salmon, on the other hand, is best used for sandwiches, canapes and other dishes where the delicacy of the salmon is paramount.

Is it safe to eat smoked salmon?

Eating smoked salmon is safe as long as the salmon has been cured, smoked, and subsequently stored under proper conditions.

With commercially produced smoked salmon, there is very little risk of getting sick.

This may not be the case with homemade smoked salmon, since you can’t always control the temperature at which the salmon is smoked. Also, you may not smoke the fish long enough.

But even if you’ve bought smoked salmon from a brand that prepares it to the best standards, there’s a risk of getting sick from smoked salmon if you don’t store it properly.

How to preserve smoked salmon

Smoked salmon usually comes in vacuum-sealed packages. Read the label to find out how to preserve your salmon before opening the package.

Once the package is opened, you should store the smoked salmon in the fridge or freezer. Although some people believe they can store smoked salmon at room temperature, doing so is not safe.

After opening the package, wrap the smoked salmon in plastic wrap or put it in an airtight container. You can keep smoked salmon in the fridge for up to 21 days. 

Always take out as many slices of salmon as you are going to eat.

Don’t take out the entire container for breakfast or dinner and put it back in the fridge when you’re done eating. Exposing fish to such temperature fluctuations will cause it to deteriorate rapidly.

You can store smoked salmon in the freezer if you want to extend its shelf life. The freezer will keep salmon well for up to 3 months.

If you know you won’t finish your salmon in 2-3 weeks, freeze it as soon as possible for best results.

Store smoked salmon in the freezer in its original wrapper or wrap it tightly in plastic to prevent the fish from getting freezer burn and drying out.

When it’s time to thaw the salmon, transfer it from the freezer to the fridge and let it thaw there. Do not thaw fish at room temperature, as doing so increases the risk of contamination.

Depending on the size of the salmon piece, it can take up to 24 hours for the fish to thaw.

Should we cook smoked salmon?

You don’t have to cook the smoked salmon, as the smoking process technically cooks the fish. Eating smoked salmon without cooking it is safe as long as you have stored the fish in proper conditions. 

Can smoked salmon be cooked?

You don’t have to cook the smoked salmon, but can you?

Cold-smoked salmon is best enjoyed chilled and uncooked, as cold smoking leaves the salmon fillet delicate and slightly moist.

Therefore, attempting to cook cold-smoked salmon will ruin its texture.  It is best to accompany cold-smoked salmon with ingredients such as cream cheese, bread, butter, herbs, fresh vegetables, caviar, etc.

Hot smoked salmon, on the other hand, can be cooked. Since it’s already been heat-treated once, reheating hot-smoked salmon won’t ruin the fish.

In fact, reheating hot smoked salmon even enhances the flavor of hot smoked fish.

You can use hot smoked salmon to make omelettes, soups, and quiches. You can also reheat hot smoked salmon in a skillet before adding it to your sandwiches.

Note : If you have reheated smoked salmon, it is best to eat it right away.

Allowing reheated smoked salmon to sit for a long time at room temperature creates a high risk of bacterial growth in the fish. Therefore, reheat all the smoked salmon that you are going to eat. 

What is the difference between lox and smoked salmon?

Lox is traditionally made from salmon belly. But this is not the main difference between lox and smoked salmon. The key difference between the two is the preparation method.

Smoked salmon is first cured and then smoked. Lox, on the other hand, only cures in a brine solution. Does not submit to smoking. 

This is why smoked salmon and lox differ in texture and flavor. Because lox stays in brine longer than smoked salmon, it has a smooth, velvety texture.

It also has a buttery flavor and tastes like regular salmon, but is saltier from being in the brine longer.

Smoked salmon is also salty. But it has a prominent smoky aroma and a very mild fishy taste. Texture-wise, cold-smoked salmon is more like salmon. Hot smoked salmon is not as smooth and has a more flaky texture.

Despite the differences in flavor and texture, smoked salmon and lox look very similar, and you may not be able to tell the difference, especially if it’s lightly smoked salmon.

What is the difference between smoked salmon and Gravlax?

Gravlax is also cured salmon. Unlike smoked salmon, gravlax is not smoked. Therefore, it is more similar to smoked salmon. 

What makes gravlax different is the fact that it is not cured in a large amount of salt. Additionally, to cure salmon for gravlax, the fillet is marinated not only in salt, but also in a combination of dill, lemon, sugar, and alcohol.

Can you make smoked salmon at home?

While it’s certainly safer to buy smoked salmon from a brand that cures and smokes the fish under proper conditions, you can make smoked salmon at home if you like. For this, you will need a smoker and some wood.

But not everyone has a smoker at home. Luckily, you can also smoke salmon without a smoker.

To make smoked salmon without a smoker, it is important to purchase liquid smoke. In case you don’t know, liquid smoke is a natural product that comes from real smoke.

In other words, it’s condensed smoke that you can buy in little bottles.

Also, if you don’t have a smoker and are going to use the cold smoking technique, be sure to choose fresh, high-quality salmon. Using fresh salmon decreases the risk of foodborne illness that raw salmon can cause.

So how do you make smoked salmon at home without a smoker? The process is quite easy. You must mix salt, sugar and liquid smoke. Rub this mixture over the steak trying to distribute it evenly.

Next, wrap the salmon well in food paper, place the fillet in an airtight container, and refrigerate the fish for 24 hours.

After 24 hours, cut off a small piece of salmon fillet and taste it.

If it’s salty enough for your liking, remove the plastic wrap, pat the fillet dry with paper towels, transfer to an airtight container, and store the fish in the refrigerator for later use.

If you prefer the steak to be saltier, leave it in the plastic wrap for a few more hours or a day.

You will need one drop of liquid smoke for four ounces of salmon fillet, as well as 1 ½ tablespoons of salt and the same amount of sugar.