Cold-smoked or hot-smoked salmon: what is the difference?
October 27, 2026 – Fiskskaldjur
Both are smoked salmon, but they are made differently and eaten differently.
At a glance
| Cold-smoked | Hot-smoked (warm-smoked) | |
|---|---|---|
| Cooked? | No, cured and smoked at low temperature | Yes, cooked through |
| Texture | Silky, smooth, thin slices | Firm, flaky |
| Flavour | Mild, delicate smoke | Rich, full smoke |
| Best for | Blini, bread, scrambled eggs, buffets | Salads, potatoes, pasta, quiche |
Cold-smoked salmon
The salmon is dry-salted, pressed and then smoked at a low, constant temperature for at least 24 hours, which gives mild but clear smoky aromas and a silky texture. It is cut into thin slices. Serve it on bread or blini, with scrambled eggs, or on a buffet with lemon, dill and a creamy sauce. See our cold-smoked salmon whole fillet and sliced cold-smoked salmon.
Hot-smoked (warm-smoked) salmon
Our warm-smoked salmon is first cold-smoked and then warm-smoked, so the fish is cooked through. The flesh is firm and flakes easily, with a rich smoky flavour. It is ready to eat, delicious cold in salads, with potatoes and sauce, or in pasta. See our warm-smoked salmon and double fillet.
And gravlax?
Gravlax is not smoked at all: it is salmon cured with salt, sugar and dill. Read what gravlax is or make it at home.
Ideas
See smoked salmon brunch ideas and how to slice a whole side.
Browse all smoked and prepared fish. Check each product page for storage times.
Allergens: fish.
