Smoking salmon develops flavor and reduces moisture but does not make the product shelf-stable. Both cold- and hot-smoked salmon are perishable and require refrigeration.

Cold smoking is carried out at temperatures that do not cook the fish, typically between 20 and 30 °C. Because the salmon remains raw, curing with salt is mandatory. Curing reduces water activity and firms the flesh. After curing, the salmon is rinsed, dried, and smoked under controlled airflow until the desired flavor is achieved. Cold-smoked salmon must be stored at or below 4 °C and treated as a ready-to-eat raw product.

Hot smoking fully cooks the salmon during the smoking process. Smoking temperatures typically range from 63 to 82 °C, and the internal temperature of the fish must reach at least 63 °C. The resulting texture is firm and flaky, with greater moisture loss than cold-smoked salmon. Despite being cooked, hot-smoked salmon remains a refrigerated product with limited shelf life once opened.

In both methods, clean hardwoods such as alder, beech, oak, and maple are used. Safe and consistent smoking depends on precise control of salt, temperature, airflow, and hygiene, not on smoke alone.