There are two ways to smoke salmon: cold-smoking and hot-smoking. Each method imparts a unique flavor and texture to the salmon. Silky, translucent cold-smoked salmon (top left) is cured in salt for up to 24 hours before smoking at 75°F to 85°F, usually for 6 to 12 hours.
In respect to this, is it safe to eat cold smoked salmon?
Most smoked salmon is cold smoked, meaning it's smoked at a temperature that's not hot enough to cook the fish, nor hot enough to kill potentially harmful bacteria. Smoked fish is safe to eat, however, if it's fully cooked to an internal temperature of 74 C (165 F), such as in a pasta dish or casserole.
Can you eat smoked salmon cold?
If it is commercially purchased smoked salmon, no you don't need to cook it. The smoking process used already cooked it. For home-smoked salmon, you'll need to ask the person who smoked it. Some use the cold-smoking method, which should be cooked.
Is LOX raw?
Lox was traditionally only made from the belly of salmon, although other parts of the fish are now also used. The salmon is salt-cured or brined but never cooked or smoked, so it has a very silky, rich texture and translucency.