Hot smoked salmon is smoked at a higher temperature, which fully cooks the fish during the smoking process.

Unlike cold-smoked salmon (which is silky and delicate), hot smoked salmon is:

Flaky

Tender

Hearty

More substantial in texture

It is important to clarify:
Hot smoked does not mean spicy.
There is no heat or chili involved—only traditional smoking.

Why Icelandic Salmon?

Iceland’s cold, clean waters produce salmon known for:

Firm muscle structure

Clean, refined flavor

Balanced fat composition

Consistent quality standards

These conditions translate directly into better texture and smoke absorption.

Flavor & Texture Profile

Fully cooked and flaky

Moist yet structured

Rich, savory smokiness

Clean finish, not overly salty

This is salmon that eats like a protein—not deli slices.

How to Enjoy

Flake into salads or grain bowls

Add to pasta, risotto, or omelets

Serve with roasted vegetables

Enjoy chilled or gently warmed

No additional cooking required.

Product Details

Product Type: Hot Smoked Salmon

Species: Atlantic Salmon

Origin: Iceland

Preparation: Fully cooked, hot smoked

Condition: Refrigerated

Packaging: Vacuum sealed

Storage Instructions

Keep refrigerated

Once opened, consume promptly

May be frozen if needed