Salmon Varieties

• The type of salmon affects the depth of flavor and fattiness of the smoked kind. Salmon from Europe and the eastern United States, known as Atlantic salmon, is the most highly prized type, because it contains high levels of oil. Pacific salmon -- such as Chinook and sockeye -- has less fat than its Atlantic counterpart. This gives it less of the luxurious, velvety consistency that characterizes Atlantic smoked salmon.

Curing Ingredients

• The ingredients used to cure the salmon, which is one of the first steps in making smoked salmon, determines its flavor. At its most basic form, curing involves applying salt to the fish to dry it out, which helps prevent bacteria from growing. Dry-curing requires salt to be rubbed on each fish, which is relatively labor-intensive. Salmon can also be cured by soaking it in a brine -- a solution of salt and water. This typically gives the fish a saltier flavor and dilutes the salmon flavor a bit. Additives such as sugar, which gives smoked salmon a subtle sweetness, or herbs also affect the flavor.

Flavorful Woods

• Another major flavor factor is the type of wood used to smoke the salmon. Fruit woods, such as apple or cherry, infuse the salmon with a slight sweetness and a light smoky flavor. Wood from nut-bearing trees, such as butternut or walnut, has a stronger smoky flavor. Hardwoods, such as oak and hickory, have some of the strongest, deepest smoke flavors. A mix of woods allows smoked salmon producers to create complex and intense flavors.

Serving Suggestions

• Cream cheese and smoked salmon are a traditional pairing, but other possibilities are just delicious. "The Flavor Bible" recommends combinations such as pumpernickel bread, creme fraiche and chives; horseradish mint and cucumber; or scrambled eggs, potatoes and chives. Garnish smoked salmon appetizers with fresh citrus juice and zest, Dijon mustard, onions, fresh ginger, black pepper, radishes or vinegar.