Smoked salmon is ready to eat straight from the package, with no cooking needed. The simplest ways to eat it: on a bagel or crackers with cream cheese, folded into scrambled eggs, tossed with warm pasta, or laid over a salad or grain bowl. The classic partners are lemon, capers, red onion, dill, cucumber and cream cheese.
We smoke our own wild-caught Alaskan coho, so this is a subject we think about a lot. Here's everything we've learned about serving it well.
First: is smoked salmon cooked?
It depends on how it was smoked, and the two styles eat very differently.
| Cold-smoked | Hot-smoked | |
|---|---|---|
| Is it cooked? | No. It's cured with salt, then smoked at a low temperature | Yes. It's smoked at a higher heat until cooked through |
| Texture | Silky, smooth, sliceable | Firm and flaky, like baked salmon |
| Best for | Bagels, crackers, boards, eggs, anything served cool | Flaking into pasta, salads, dips, grain bowls |
| Straight from the package? | Yes | Yes |
Both are ready to eat as they come. The difference is texture, and how you use it. Both of our smoked coho, the Original and the Maple Habanero, are hand-trimmed, brined and cold-smoked low and slow.
The no-cook ways (five minutes or less)
- Bagel and cream cheese. The classic. Add red onion, capers and a squeeze of lemon.
- Crackers or toast. A thin layer of cream cheese or butter, a piece of salmon, fresh dill.
- Cucumber rounds. Thick slices of cucumber topped with smoked salmon and a dot of cream cheese, for a light, bread-free bite.
- Straight up. Room temperature, with lemon and good bread. Take it out of the fridge 10 to 15 minutes before serving and the flavor opens up.
- On a board. Fan it out next to cheese, crackers, olives and pickled vegetables.
What to eat with smoked salmon
Smoked salmon is rich and salty, so it loves things that are creamy, sharp, fresh or acidic.
- Creamy: cream cheese, crème fraîche, sour cream, goat cheese, avocado, soft-scrambled eggs
- Sharp and briny: capers, red onion or shallot, pickled onions, horseradish, mustard
- Fresh: dill, chives, cucumber, arugula, watercress, fennel
- Acid: lemon, lime, a splash of vinegar
- Bread and starch: bagels, rye or pumpernickel, crackers, crostini, boiled potatoes, potato pancakes
- A little heat: chili flakes, hot honey, or just reach for our Maple Habanero Smoked Coho
Smoked salmon for breakfast
- Smoked salmon scramble. Soft-scramble eggs over low heat, then fold in flaked salmon and chives right at the end, off the heat.
- The bagel bar. Toast a stack of bagels and set out cream cheese, sliced salmon, red onion, capers, cucumber and lemon. Everyone builds their own.
- Avocado toast upgrade. Mash avocado on thick toast and top it with smoked salmon, lemon and flaky salt.
- Eggs Benedict swap. Use smoked salmon instead of ham under a poached egg.
Smoked salmon for lunch and dinner
- Pasta. Toss hot pasta with cream or crème fraîche, lemon zest and peas, then fold in smoked salmon at the very end so it stays tender. Our smoked salmon pasta recipe walks through it.
- Grain bowls and salads. Flake it over rice, quinoa or greens with cucumber, avocado and a lemon dressing.
- Potatoes. Warm boiled potatoes, sour cream, chives and smoked salmon make a full meal.
- Flatbread. Bake the flatbread with a thin layer of cream cheese, then add the salmon, arugula and lemon after it comes out of the oven.
Tip for hot dishes: cold-smoked salmon toughens if it's cooked hard. Add it at the end, off the heat, and let the warm food take the chill off.
For a crowd
Smoked salmon is the easiest appetizer there is. For a party, try:
- Smoked salmon crostini: toasted baguette, cream cheese, salmon and dill.
- A dip in thirty seconds: our Smoked Salmon Spread is smoked coho folded into real cream cheese with lemon, green onion and shallot. Put it in a bowl with crackers and cucumber and you're done.
- A two-flavor board: Original and Maple Habanero side by side lets guests pick their favorite.
How to store smoked salmon
- Keep it refrigerated and follow the use-by date on the package.
- Once opened, wrap it tightly and eat it within a few days.
- To keep it longer, freeze it. Thaw it overnight in the fridge, not on the counter.
Our smoked coho
Every piece we smoke starts as wild-caught Alaskan coho, caught one fish at a time on a hook and line by our family and frozen at sea within hours. Then it's hand-trimmed, brined and smoked in small batches. Wondering how coho compares with other salmon? Read coho vs. sockeye salmon.
- Smoked Coho - Original: cold-smoked with a touch of molasses. Clean, savory, and our go-to for bagels and boards.
- Smoked Coho - Maple Habanero: cold-smoked, then glazed with real maple, with habanero warmth on the finish.
- Smoked Salmon Spread: smoked coho in real cream cheese, ready to scoop.
New to our fish? Start with our buyer's guide to wild-caught Alaskan salmon, or shop all of our salmon.
Frequently asked questions
Is smoked salmon cooked?
Cold-smoked salmon is not cooked. It's cured with salt and smoked at a low temperature, which leaves it silky and sliceable. Hot-smoked salmon is cooked through and flakes like baked fish. Both are safe to eat straight from the package.
Can you eat smoked salmon straight from the package?
Yes. Both cold-smoked and hot-smoked salmon are ready to eat. Many people let it sit out for 10 to 15 minutes first, because the flavor is better slightly below room temperature than ice-cold.
What is the difference between hot-smoked and cold-smoked salmon?
Cold-smoked salmon is cured and smoked at a low temperature, so it stays silky and raw-textured. Hot-smoked salmon is smoked at a higher heat until it's cooked, so it's firm and flaky. Use cold-smoked for bagels and boards, and hot-smoked for flaking into dishes.
How long does smoked salmon last?
Unopened, follow the use-by date on the package and keep it refrigerated. Once opened, wrap it tightly and eat it within a few days. For longer storage, freeze it and thaw it in the refrigerator.
Can you eat smoked salmon while pregnant?
The FDA advises pregnant people to avoid refrigerated smoked seafood unless it's cooked into a dish, such as a casserole, or is a canned, shelf-stable product. That's because of the risk of listeria. The same caution applies to others at higher risk of foodborne illness. If that's you, cook it into a hot dish.
Is Alaskan wild-caught salmon better for smoking?
Wild salmon is leaner and firmer than farmed, so it smokes into a cleaner, less oily result. We smoke coho because its mild flavor carries smoke, maple and spice without getting lost.
