The process is slow and the temperatures low so that the salmon is not fully cooked, and retains moisture and tenderness. This is the step that gives smoked salmon the depth of flavor and either a subtle or intense smokiness, and which makes smoked salmon taste vary so much, depending on the preference of the smoker. For cold-smoking, the salmon is slowly smoked at 70✯ to 90º F, either for a few hours or many days.
Lox and smoked salmon how to#
How To Smoke Salmon: Cold SmokingĬold-smoked salmon is what we’re mostly used to – those thin, buttery and smoky slices that we like to pile onto our bagels. There are two methods of smoking – cold and hot. The smoking process of smoked salmon can vary widely – how much smoke is used, for how long, what type of wood. So how is smoked salmon, you know, smoked? It’s first cured in salt, then later taken to be smoked. It can come from any part of the salmon – not necessarily the belly, although that is the most tender section. What we all offhandedly refer to as lox and bagels is actually cold-smoked and salted salmon (and bagels). It’s usually very salty – VERY salty – unlike the mild flavor of regular smoked salmon, it can be quite intense. Lox is taken from the belly of the salmon, and cured in brine – not smoked. Lox is a word that gets thrown around (and into a bagel) a lot these days, but most people would be surprised to find out that, although lox is synonymous with smoked salmon, lox is not actually SMOKED at all.
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