Hot-smoked salmon is cured in salty water or wet brine before being smoked. Cold-smoked salmon is smoked at a very low temperature of roughly 90 degrees Fahrenheit. Hot-smoked salmon is smoked at a higher temperature around 120 degrees Fahrenheit, resulting in a smokier richer flavour. The texture is different too. Hot smoked salmon can be flaked easily with a fork, whereas cold smoked salmon cannot.