Hot- or Cold-Smoked

• When purchasing smoked salmon, you have the choice between hot- or cold-smoked. When a product is marked as cold-smoked, it means the smoking temperature was lower than 90 degrees Fahrenheit. The texture of the finished product is still flaky and delicate, and the color is still vibrant. Hot-smoked salmon is smoked at a temperature of at least 160 F, which results in more of a smoked taste and a less-flaky texture.

Basic Pan-Frying

• Both hot- and cold-smoked salmon are already cooked, so it doesn't take long in the frying pan to heat it through and get it ready to serve. Heat a pan over medium-high heat with about 1 tablespoon of olive oil and fry the smoked salmon slices for a minute or two on each side. It isn't necessary to form a crust on the outside of the salmon, as it may alter the telltale smoked salmon taste, but if that is your preference, feel free to turn up the heat in the pan slightly.

Smoked Salmon Cakes

• A departure from straight pan-fried smoked salmon slices is pan-fried smoked salmon cakes. A standard smoked salmon cake includes chopped smoked salmon, breadcrumbs, mayonnaise, shallot or onion, parsley, garlic and dill. Mix everything together and form them into 1-inch-thick cakes or patties. Bread the patties with a combination of flour, beaten egg and breadcrumbs, then pan-fry them in vegetable oil for about three minutes per side, or until the outside is golden and crisp. These smoked salmon cakes go well with a flavored mayonnaise or aioli.

Other Variations

• Smoked salmon is tasty all on its own or pan-fried, but you can also fit it into many other dishes where it will enhance the flavor and take it to new heights. Some of these include omelettes and scrambled eggs, pates and dips, homemade sushi rolls, quiche, pasta sauces, sandwich fillings or soups and chowders.