The lifespan of smoked salmon depends on which kind you buy, but we have the answers for all sorts of varieties, whether they ...

This recipe is for Hot Smoked Salmon Salad with Creamy Dill Dressing from the food section of The Boston Globe.

Warm-smoked salmon is smoked at a higher temperature (at least 120 degrees), which yields a meatier and flakier fish with a pronounced smoky flavor — ideal for these satisfying tartines.

Cold-smoked salmon, which is smoked at a temperature of 85°F or lower for about 18 hours, has a raw texture similar to lox or gravlax. Hot-smoked salmon is firmer and flakier, and cooks for ...

Add the salmon to the pan, cover, and remove from the heat; let stand for 10 minutes. Remove the salmon, picking off any peppercorns, and refrigerate until chilled, about 45 minutes. Flake the salmon.

Cold-smoking occurs at temperatures well under 100 degrees, making it, technically, a raw preparation; hot-smoking takes place at temperatures high enough to cook the fish. In either case, wood is ...

Smoked salmon is a party classic, but quality can vary dramatically. Here’s the lowdown on the 10 best — and worst — options at Costco and TJ’s.

Instead of dry-curing, the fish gets a wet brine (a.k.a. salty water) and then is smoked at temperatures above 120°F. This process works well for salmon and many other types of fattier fish, too.