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Refrigeration. Hot-smoked salmon has a slightly higher longevity than cold-smoked salmon. You can safely store it in the refrigerator for one to two weeks. With cold-smoked salmon, you should use it within three days.
On a home smoker, it can be hard to keep the salmon at 145Â°F, and you run the risk of overcooking it, especially in its thinner parts. I smoked salmon at home for years, bringing it to just 140Â°F before taking it out; I never had any trouble, and I always had moist, tender fish.