Why Can't You Eat Smoked Salmon? The Health Risks Explained

January 11, 2026 •

3 min read

According to the UK Food Standards Agency, specific vulnerable populations, such as pregnant women, are advised to avoid ready-to-eat cold-smoked and cured fish products due to an ongoing risk of listeria infection. This advice raises a crucial question: why can't you eat smoked salmon, and who is most at risk from its potential health hazards?

Quick Summary

Smoked salmon, especially cold-smoked, carries risks like Listeria contamination and high sodium content. Safety depends on the preparation method and individual health status.

Key Points

Listeria Risk: Cold-smoked salmon poses a risk of Listeria contamination, especially for pregnant, elderly, and immunocompromised individuals, as it is not fully cooked.
High Sodium: The curing process gives smoked salmon a very high sodium content, a concern for people with high blood pressure or heart conditions.
Cook Before Eating (for at-risk groups): Pregnant women and other vulnerable individuals should cook all cold-smoked salmon to 165°F (74°C) to kill bacteria.
Hot-Smoked is Safer: Hot-smoked salmon, which is cooked to a higher internal temperature, is a safer alternative to cold-smoked varieties.
Potential Carcinogens: The smoking process produces some compounds linked to increased cancer risk, though the danger from moderate consumption is low.
Moderate Your Intake: For healthy adults, eating smoked salmon in moderation as part of a balanced diet is generally safe, but should be balanced with lower-sodium foods.
Adhere to Best-By Dates: Always observe the 'Use By' date and proper refrigeration, as Listeria can multiply slowly at low temperatures.

Understanding the Smoked Salmon Dichotomy

Understanding the health risks associated with smoked salmon requires distinguishing between the two main methods of preparation: cold-smoking and hot-smoking. This distinction is vital because potential health hazards depend heavily on which technique is used.

Cold-Smoked vs. Hot-Smoked: A Critical Difference


Feature	Cold-Smoked Salmon	Hot-Smoked Salmon
Temperature	Smoked at low temperatures, typically 50–90°F (10–32°C).	Smoked at higher temperatures, at least 145°F (63°C).
Cooking State	Cured but not fully cooked.	Fully cooked. The heat pasteurizes the fish.
Texture	Silky and delicate texture.	Flaky and firm, similar to baked salmon.
Bacterial Risk	Higher risk of Listeria monocytogenes contamination.	Minimal bacterial risk due to cooking.
Appearance	Typically sold in thin slices.	Sold in thicker pieces or fillets.

The Primary Health Risks of Smoked Salmon

Listeria Contamination in Cold-Smoked Varieties

The main health risk from cold-smoked salmon is listeriosis, caused by Listeria monocytogenes. This bacterium can grow in refrigerated conditions, and the low temperatures of cold-smoking don't kill it.

Those most vulnerable to severe listeriosis include:

Pregnant women: Risk of miscarriage or severe illness in newborns.
Older adults: Higher risk of complications.
Immunocompromised individuals: Those with weakened immune systems.

Symptoms can range from mild to life-threatening for at-risk groups, potentially including fever, muscle aches, and diarrhea.

High Sodium Content

Smoked salmon is significantly higher in sodium than fresh salmon. The salt is crucial for curing and preservation. While moderate intake is usually fine, high sodium can be risky for people with conditions like high blood pressure or heart disease.

Potential Carcinogenic Compounds

The smoking process can create compounds like Polycyclic Aromatic Hydrocarbons (PAHs) and nitrosamines, some of which are classified as potentially carcinogenic. While the risk from occasional consumption is low, regular, high intake of smoked and processed meats has been linked to a slightly increased risk of certain cancers, such as colorectal cancer.

The Importance of Moderation and Preparation

For most healthy adults, enjoying cold-smoked salmon occasionally is generally safe with proper handling. Safe consumption, especially for those at higher risk, involves proper preparation and awareness.

Key safety practices for smoked salmon:

Cook for at-risk groups: Pregnant women, older adults, and immunocompromised individuals should cook cold-smoked fish thoroughly until steaming hot to kill listeria.
Consider hot-smoked: Hot-smoked salmon is a safer, ready-to-eat option as it is fully cooked during processing.
Observe expiration dates: Listeria can grow slowly in the fridge, so heed 'Use By' dates.
Refrigerate properly: Keep smoked salmon at or below 40°F (5°C).
Balance sodium: If eating smoked salmon, choose low-sodium options for other meals.
Vary seafood intake: Include a mix of seafood types in your diet.

Conclusion: Informed Choices for Enjoying a Delicacy

Smoked salmon offers health benefits like omega-3s and protein but also carries potential risks. Healthy individuals face minimal risk with moderate intake and proper safety measures. However, for pregnant women, the elderly, and those with weakened immune systems, the listeriosis risk from cold-smoked varieties is a serious concern requiring avoidance or thorough cooking. Knowing the difference between cold- and hot-smoked salmon and following safe handling guidelines allows for responsible enjoyment of this food. For more on seafood safety, consult the U.S. Food and Drug Administration.

Disclaimer: This article is for informational purposes only and does not constitute medical advice. Consult with a healthcare professional or dietitian for personalized dietary guidance.

Frequently Asked Questions

Yes, a healthy individual with a robust immune system can generally eat cold-smoked salmon in moderation. The primary risks of listeriosis are low for the general population, though proper handling and refrigeration are always important.

Smoked salmon has a high sodium content because salt is a key component of the curing process. It is used to draw moisture out of the fish, enhancing flavor and acting as a preservative to prevent bacterial growth.

Yes, hot-smoked salmon, which is fully cooked, is safer to eat during pregnancy than cold-smoked varieties. However, official guidance from some agencies, like the FSA, still advises cooking it until steaming hot to eliminate all risk of Listeria.

Observational studies link frequent consumption of some smoked and processed meats to a higher cancer risk, but the risk from smoked salmon specifically is not definitively confirmed and is considered low with moderate intake. Cancer-causing compounds can form during the smoking process.

For pregnant women, the elderly, or those with weakened immune systems, cold-smoked salmon should be thoroughly cooked to an internal temperature of 165°F (74°C). Simply warming it will not suffice to kill harmful bacteria.

The main difference is the smoking temperature and the final cooking state. Cold-smoked salmon is not fully cooked and is smoked at a low temperature, whereas hot-smoked salmon is smoked at a higher temperature, effectively cooking the fish and killing bacteria.

Despite the risks, smoked salmon is a good source of high-quality protein, essential omega-3 fatty acids, and several vitamins and minerals, including B12 and D. These nutrients are beneficial for brain and heart health.

Yes, Listeria monocytogenes is a unique bacterium that can survive and multiply in refrigerated temperatures. This is why strict adherence to 'Use By' dates and proper storage is crucial for cold-smoked products.