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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.
Luxuriously textured, cold-smoked salmon, also known as lox, is still rich in a number of nutrients, although it is high in sodium. Cold-smoked salmon is produced by slowly smoking salmon between 70 and 90 degrees Fahrenheit. The whole process can take between one day to three weeks. According to the U.S. Department of Agriculture's National Nutrient Database, a 3-ounce serving contains 99 calories and 1,700 milligrams of sodium.