Comes with 3 fillets and makes a great hostess gift. Noted as moist, tender, and flavorful with an authentic, fresh taste.
Higher price, but most say it’s worth it. A few buyers note an unappetizing smell and oily texture.
Rich in Omega-3 and high in protein, this wild-caught canned varietal is a great value. Customers enjoy making dips, salads, and pastas or simply enjoying on crackers.
Some think it has a bland taste compared to other smoked salmon. Packed in oil, which can alter flavor and add calories.
Sustainably sourced, great for adding to recipes or serving with crackers. Has a flaky texture. Prepared in the traditional Native American way — brined and hand-filleted.
Customers say the online prices are more expensive than in-store retail prices.
High in protein and low in calories, with a beef jerky-like texture and a complementary maple flavor. Makes a great grab-and-go snack.
Minimal complaints about flavor and texture.
We recommend these products based on an intensive research process that's designed to cut through the noise and find the top products in this space. Guided by experts, we spend hours looking into the factors that matter, to bring you these selections.
Brunch and smoked salmon go together like peas and carrots. The salmon’s smoky and deliciously rich flavor pairs well with a variety of foods. With barely any preparation required, smoked salmon a great food to add to your last-minute hosting menu.
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This shopping guide delves into the various kinds of smoked salmon available and what you should look for when shopping for this delectable fish. If you’re ready to buy, see our top recommendations in the product list above.
Below, you’ll find information about the different kinds of smoked salmon and some tasty suggestions for ways to use it, as well as the perfect recipe for your next dinner party.
Smoked salmon is available in different forms. At the store, you might find it packaged in thin slices, steaks, or chunks. It may also be sold as fillets. You can also buy a whole smoked fish.
Regarding storage, some smoked salmon varieties don’t need to be refrigerated, but check the packaging to be sure. Hot smoked products have a much longer shelf life – as long as five years in some cases.
Before you head to the supermarket, let’s cover the basics and the various types of smoked salmon.
This is the most common way of preparing smoked salmon, a method that preserves the smooth and silky texture of the fish. This type of smoked salmon requires refrigeration, so don’t forget to pop it in the fridge when you get home from the store.
If you’re pregnant or have a compromised immune system, be wary about eating cold smoked salmon. The smoking process involved in this preparation is done at a low temperature (about 80°F) that may not kill certain bacteria (such as Listeria). Eating the product soon after buying it can reduce the risk. Lightly cooking the salmon can also help to kill any potential contaminants.
Cold smoked salmon is best eaten uncooked to preserve its silky texture. Include it in salads and other cold dishes or use it to top crackers or hors d'oeuvres. Cold smoked varieties are often fishier in taste, so choose hot smoked salmon if you prefer a milder flavor.
Nova: Originally from Nova Scotia, now you can find “Nova” from the Pacific, Scotland, and Ireland, each with a distinctive flavor and texture. This salmon is cured before it is cold smoked. If you’re worried about a fishy taste, opt for Nova smoked salmon, since it has a milder flavor profile.
This type of salmon is smoked at a higher temperature (around 145°F) and for a longer period of time than cold smoked salmon. Because it’s cooked, the texture is flakier and the flavor is smokier. The more prolonged cooking process kills more bacteria that may be present in the food. Hot smoked salmon also has a longer shelf life and may not require refrigeration at all.
This type of smoked salmon is the best choice if you’re not planning on eating the fish right away or have any health issues that may affect your immune system. If you don’t care for a strong fishy taste, the longer smoking process used to make hot smoked salmon results in a milder fish flavor. Here are a few varieties of smoked salmon you might spot on grocery store shelves.
Kippered salmon: This type of hot smoked salmon is dry brined before being smoked at about 130°F. Sometimes the fish is coated in a sweet alcohol mixture first.
Candy salmon: These small strips of cured salmon smoked for an extended period give the fish a jerky-like texture. This variety often tastes sweet.
Other salmon preparations are sometimes confused with smoked salmon, but they are cured or brined instead of smoked. The fish is silkier in texture and doesn't have a strong smoky flavor. Like cold smoked salmon, cured salmon is best kept refrigerated. It goes well with bagels and cream cheese.
Lox: Sound familiar? This mild-flavored and popular cured salmon is easy to find at the grocery store. Lox is commonly served as thin slices on bagels. Traditionally, lox was made by salt-curing or brining the belly portion of the salmon, a process that preserves the texture of the fish. Now lox may be prepared using any part of the fish. The process of making lox does not involve smoking, but some people get lox and smoked salmon confused.
As with fresh fish, the price of smoked salmon can vary widely, and the global salmon supply may affect product prices, too. The cost will also depend on the quantity of smoked salmon in the package. You can expect to pay $18 and more for about six ounces of sliced or filleted salmon and $40 and up for a whole smoked salmon.
Are you looking for ideas for using all the smoked salmon you found on sale, or do you just want some inspiration for your next holiday brunch? Here are a few suggestions for how to best use this versatile ingredient.
Wrap cooked asparagus
Serve with bagels and cream cheese
Garnish savory breakfast crepes
Adorn toasted baguette slices
Top a salad
Stir into eggs
Fill a sandwich
Roll into sushi
Toss with pasta
Here is a simple, tasty, and quick smoked salmon appetizer that’s great for any kind of gathering.
Small wheel of Camembert cheese (cut into bite-size pieces)
2-3 slices of smoked salmon (chopped)
1/4 cup sliced green onions
1 tablespoon capers
1 garlic clove
Fresh dill fronds for garnish
3 large cucumbers (sliced)
Preheat oven to 375°F.
Bake cheese in a single layer in oven-safe dish until visibly bubbling (about ten minutes).
Remove cheese from oven.
Mix green onions, capers, and garlic into the cheese.
Bake for about two minutes.
Remove mixture from oven.
Top each cucumber slice with warm cheese mixture.
Add dollop of smoked salmon to each cheese-topped cucumber slice.
Garnish with dill fronds.
Q. Is smoked salmon healthful?
A. Smoked salmon is similar to fresh salmon when it comes to nutrients – B vitamins, protein, vitamin D, along with other essential vitamins and minerals. Unlike fresh fish, however, hot and cold smoked, as well as cured, salmon should be consumed in moderation due to the high sodium content. There is also some evidence that smoked foods are carcinogenic, but unless you’re eating large amounts of smoked products, it’s unlikely to increase your cancer risk dramatically.
Q. How long will smoked salmon last if unopened?
A. In the fridge, use the “best before” date as a guide. Typically, a sealed package of cold smoked salmon should stay fresh for about two to three weeks. If you’re buying smoked salmon on sale and plan to keep it on hand, you can store it in the freezer for up to three months. After three months, it won’t be spoiled, but may not taste as fresh once defrosted. Most hot smoked varieties do not require refrigeration and can last for years if left unopened.
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