Hot smoked salmon is smoked for 6 to 12 hours between 120°F and 180°F. It is fully cooked and has a flaky texture.
This cut of wild salmon is tasty and versatile, and it is best when used in hot dishes. Cold smoked salmon is usually thinly sliced and has a melting, pliable texture. Since hot-smoked salmon is a fully cooked piece of fish, it flakes right off the skin in bite-sized chunks. Before it's smoked, the salmon is brined in a solution of salt, sugar, sesasonings, and water. It's then smoked with hardwood chips until it reaches an internal temperature of at least 145 degrees- the type of chip used depends on the flavor profile you're looking for. The intensity of smoky flavor will affect what a specific batch of salmon pairs well with, but generally, hot smoked salmon complements the same ingredients as salmon- think capers, dill, and artichokes. Hot smoked salmon is a good source of omega-3 fatty acids.
Protein, Smoked Salmon
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