WHY CHOOSE HEDERMAN ORGANIC HOT SMOKED IRISH SALMON

We are best known for our Organic Cold Smoked Irish Salmon, but we have also developed a considerable following for our luscious Organic Hot Smoked Irish salmon, succulent and ‘meaty’ fish with lots of flavour.

Our hot smoked fish is organically farmed on west coast of Ireland. It is then cured and kiln–smoked over a live beech wood fire in small batches.

It is sold whole, on-the-skin, unsliced. It flakes beautifully in shards, looking handsome on top of canapés, when the flavour and unctuous texture give plenty of momentum. It’s also a brilliant ingredient for tarts, fishcakes and fish pies, or for breakfast when it pairs deliciously with eggs, any which way!

PROVENANCE

We are proud to say that all of our salmon—when not wild—is single-estate, sourced exclusively from Ocean Farm. Owned and organically managed by the Gallagher Brothers in Killybegs, this family-run business boasts over a century of fishing heritage, along with over 15 years of expertise in organic salmon farming, since 2010.

Ocean Farm operates two organic sites along the Donegal coast, on the original wild Atlantic way. In fact, all Irish salmon farms are low-intensity, and organically managed, meaning—unlike conventional land farming—there is no risk of contamination from neighbouring sites.

From the very beginning, we have been committed to sourcing only the highest quality, sustainably produced fish. However, until recently, we were unable to label our products “organic”, as we had not yet completed the formal certification process.

In 2026, we took that important step. Today, we are proud to offer certified Organic Hot Smoked Irish Salmon.

WHAT IS THE DIFFERENCE BETWEEN HOT SMOKED AND COLD SMOKED SALMON?

Hederman hot smoked salmon is smoked and cooked at the same time, with temperatures reaching 75°C initially before a long slow smoke over live fire in the hot smoke kiln. This results in a product with a smoky flavour and cooked texture, rather like that of poached salmon. Hot smoked salmon flakes into succulent shards.

Hederman cold smoked salmon on the other hand has a firm but tender, cured texture. The textural contrast is not dissimilar to the difference between prosciutto cotto, or cooked ham and prosciutto crudo (cured, or raw ham.)

OTHER USES

Crème fraîche and horseradish are the perfect partners to hot smoked on homemade gougères or unsweetened brioche, for example. 
Hot smoked salmon is a particularly good breakfast product with poached eggs and toasted sourdough, with or without hollandaise.
At Christmas & Easter, it is ideal for large, help–yourself lunch parties, as the whole side looks the part, and it’s really easy to serve – as long as you flake it rather than trying to slice it.

"Frank Hederman smoked salmon for breakfast and for lunch because it is so out of this world." Chef, The River Cafe, London 

ORIGIN

Atlantic Irish salmon, farmed on Ireland's west coast.

INGREDIENTS (Allergens in BOLD)

Irish Salmon FISH (Salmo salar) 97%, salt 3%.
Smoked with beechwood.
May contain bones. 

STORAGE

Refrigerate 0-4C
Bring to room temperature before serving

NUTRITIONAL INFORMATION

Quantity per 100g:
Energy: KJ 947 / kcal 226
Fat Total: 12.5g
Fat Saturated: 3.3g
Carbohydrate: 0g
Sugars: 0g
Protein: 28.4g
Salt: .75g

EXTRA INFORMATION

Read our Salmon FAQs