Do You Need To Cook Smoked Salmon

Do You Need To Cook Smoked Salmon? Answered (Updated)

Last Updated on May 15, 2024 by Shari Mason

Known for its delicate yet alluring taste and abundant health benefits, salmon is a widely enjoyed type of fish worldwide. When prepared by smoking, it can elevate a basic meal to a lavish and decadent experience.

The question is, do you need to cook smoked salmon, or can you eat it the way it is?

Read on to find out if smoked salmon requires further cooking, how it’s made, and if it’s safe to eat.

Do You Have To Cook Smoked Salmon?

smoked salmon

No, you don’t have to cook smoked salmon. Since smoked salmon is technically cooked during the smoking process, it no longer requires further cooking.

However, make sure to store the fish properly to avoid contamination. Meanwhile, the type of dish you’re preparing will also determine if you can cook smoked salmon or not.

For instance, you don’t have to cook smoked salmon if you pair it with fresh vegetables. Nonetheless, cooking smoked salmon is ideal to enhance the smoky flavor of some dishes.

In short, whether or not you can cook smoked salmon depends on the dish you’re cooking.

Smoked salmon is low in calories yet contains high-quality protein and omega-3 fatty acids [1]. This fish is also a good addition to your diet as it can be paired with different foods.


Will The Smoking Process Cook The Salmon?

Yes, the smoking process may cook the salmon. As stated earlier, smoked salmon doesn’t require further cooking since it has already been cooked during the smoking process. 

Smoking is one of the earliest cooking methods to preserve food, including meat, poultry, and fish [2]. 

On the other hand, the temperature determines if your smoked salmon can be cooked while smoking. Cold-smoked salmon is placed at 90°F (32°C), a low temperature to cook.

As for hot-smoked salmon, it is placed under 120°F (49°C), allowing the fish to be almost cooked.

Is It Safe To Eat It?

Yes, smoked salmon is safe to eat without cooking, given it’s properly cured, smoked, and stored. If making smoked salmon at home, use plastic wrap or place it in an airtight container.

It can last up to 3 weeks in the fridge and 3 months in the freezer. Moreover, hot-smoked salmon is exposed to high temperatures for long hours, killing most pathogens.

Commercially smoked salmon is safer to consume as the temperature is constantly monitored.

However, avoid cold-smoked salmon if you have health issues, even if it’s safe to eat.

But is Walmart’s salmon also safe to eat raw?

Should You Reheat Smoked Salmon?

Although smoked salmon doesn’t need additional cooking, you may reheat it slowly at a low temperature to retain its freshness and moisture.

Generally, you may reheat smoked salmon in the oven using a baking sheet or shallow dish. Next, drizzle a little bit of oil on your salmon or top it with butter.

Then, preheat your oven to 325°F (162°C) and reheat the smoked salmon for 5 minutes to keep it fresh. You can also reheat it for 15 to 20 minutes if you want.

If you’re using a pan or microwave, you can reheat smoked salmon for less than a minute.

How Is Smoked Salmon Made?

There are two steps to making smoked salmon, curing and smoking. The curing process is the first step and has three methods, including dry curing, brining, and injecting brine.

Dry curing is the method of applying salt to salmon fillets. Brining uses a salt and water solution to submerge the fish. Injecting brine is the least used method since it ruins the salmon.

The second step is the smoking process, exposing cured fish to 90-99°F (32-37°C) for 12 to 24 hours to make cold-smoked salmon. It adds a smoky flavor yet keeps the fish moist and fresh.

For hot-smoked salmon, the cured fish is placed under 120-180°F (49-82°C) for 3 to 6 hours or 1 hour per inch.

Is Smoked Salmon Raw or Cooked?

salmon on a grill

It may be cooked or raw, depending on the type of smoked salmon. Cold-smoked salmon may be raw since it’s placed under low temperatures.

Thus, it may not have a cooking effect on the salmon even if it’s smoked for long hours. On the other hand, hot-smoked salmon are exposed to high temperatures for around 6 hours.

So hot-smoked salmon is considered cooked and has a longer shelf life. Whether it’s cold or hot-smoked salmon, both can be eaten as it is without additional cooking.

Can You Cook Smoked Salmon?

Yes, you can still cook smoked salmon, but it’s unnecessary. For instance, cold-smoked salmon is best consumed uncooked if you like its delicate taste and smooth texture.

If you cook cold-smoked salmon, it will draw out the moisture, ruining its freshness. However, if you don’t enjoy raw fish, you can opt for hot-smoked salmon since you can cook it.

In addition, cooking hot-smoked salmon enhances its smoky flavor. This smoked salmon is for you if you prefer your fish to be flaky, perfect for quiches, chowder, omelets, and sandwiches.


u003cstrongu003eDo you eat smoked salmon warm or cold?u003c/strongu003e

You can eat smoked salmon cold right from the package. Even if you have a cold or hot-smoked salmon, you can eat it immediately as long as it’s fresh and not expired.

u003cstrongu003eCan you make smoked salmon at home?u003c/strongu003e

Yes, you can make smoked salmon at home. Just follow the correct curing and smoking process to ensure that your smoked salmon is safe for consumption. u003cbru003eu003cbru003eWhile smoking, monitor the temperature and smoke it at the recommended hours. Also, store it in the fridge or freezer and not at room temperature.

In Summary

Overall, smoked salmon can be eaten as it is, even without cooking. It’s safe to consume as long as it’s cured, smoked, and stored correctly.

Commercially smoked salmon is better than making one at home as manufacturers ensure it’s processed properly.

Whether or not you should cook it depends on your preference and the type of smoked salmon you got. You should also consider the dish you’re making when choosing smoked salmon.

So if you enjoy eating smoked salmon, follow our guide to maintain its freshness or enhance its smoky aroma.


Shari Mason

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