What is the main difference between hot-smoked salmon and cold-smoked salmon? Smoking temperature! In fact, in terms of process, the temperature used during smoking is the only difference. Cold-smoked salmon is smoked below roughly 90 degrees fahrenheit, while hot-smoked salmon is smoked above approximately 120 degrees.
The process begins with procuring the highest quality salmon that has been raised in natural, healthy conditions.
Salmon sides are cured for a number of hours, often overnight, then rinsed and seasoned with Gary’s own mix of special ingredients. The salmon is then smoked at a temperature of over 120 degrees fahrenheit.