As you might guess from the name, the primary difference between hot and cold smoking is the temperature the food is cooked at! Hot smoked salmon is cooked on a smoker to a temperature above 120°F. This creates a flaky texture with a noticeable smoky flavor. In comparison, cold smoking can be done indoors. Also, cold smoked fish is typically cooked toward the rare side (below 115°F), for a smoother, silkier texture with a fresh, less smoky flavor.