Smoked Salmon – Preserved Fish Specialty

Smoked salmon is a fish specialty preserved by smoke and salt. When cold smoking, the temperature must not rise above 30° C, otherwise the protein would coagulate. The smoking process can take several days.


Salmon are found almost worldwide. A distinction is made between the Atlantic salmon and the Pacific salmon species. The predatory fish lives in both salt and fresh water. Because of the high demand, salmon is also farmed on fish farms. A distinction is therefore made between wild salmon and farmed salmon.


Smoked salmon is available year-round with consistent quality.


Quality cold smoked salmon should not taste overly salty. Depending on which smoking wood is used, e.g. B. alder, beech, ash, or birch, the aroma can vary.


Smoked salmon is suitable as a topping for bread and rolls and as a cold starter, e.g. B. with horseradish or dill mustard sauce. Blinis, small Russian pancakes, with smoked salmon and crème fraîche, rösti casserole, or potato waffles with salmon are also popular. Warm smoked salmon tastes good both cold as a starter and warm, for example with tagliatelle, fried or boiled potatoes: let our smoked salmon recipes inspire you!

Storage/shelf life

Pay attention to the use-by date of packaged cold-smoked salmon. As a rule, the product has a shelf life of around two weeks, provided it has been kept cold throughout. Consume quickly after opening. Hot-smoked, vacuum-packed salmon will keep for about seven days.

Nutritional value/active ingredients

Salmon is one of the oily fish and is therefore rich in fat. However, its fat consists largely of monounsaturated and polyunsaturated fatty acids. Accordingly, the content of the two omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) is high. EPA and DHA contribute to normal heart function. In addition, the fish contains vitamin D, niacin, and B12 as well as potassium. Vitamin D contributes to the maintenance of normal bones and teeth, the two B vitamins niacin and B12 to a normal energy-yielding metabolism. Potassium is important for maintaining normal blood pressure.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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