King Mikal Smoked Salmon: Cold vs Hot Smoked

Updated October 2026

Open sandwich topped with King Mikal smoked salmon — King Mikal smoked salmon. Photo: kingmikal.no

Norwegians know a thing or two about smoking salmon, and King Mikal is some of the best. Norgesfoods imports both the cold-smoked and hot-smoked salmon from this family-owned smokehouse.

King Mikal (Mikals Laks AS) was founded in 2000 in Skiftun, in Hjelmeland in western Norway, using family recipes that go back to the 1870s. It has won 12 golds and 12 silvers at the Norwegian Championships for smoked and cured salmon, and its “Absolut tradisjon” cold-smoked salmon won Det Norske Måltid 2019 (King Mikal). Michelin-starred chefs in Norway use it too.

King Mikal uses only high-quality salmon and natural ingredients such as juniper, beech chips, sea salt and sugar, following traditional recipes for the right fattiness, texture and saltiness.

What we sell

Product	Pack	State
King Mikal cold-smoked salmon	ca. 250g	Frozen
King Mikal hot-smoked salmon	ca. 250g	Frozen

King Mikal cold smoked Norwegian salmon fillet pack ca. 250g — Cold-smoked, ca. 250g

King Mikal hot smoked Norwegian salmon with pepper crust, ca. 250g pack — Hot-smoked, ca. 250g

The difference between hot- and cold-smoked salmon

Both are dry-salted early in the process, and the salt is then washed off. Cold-smoked salmon is smoked at a low temperature, so the flesh never cooks: it has a fresher, less smoky taste and a smooth, silky texture. Hot-smoked salmon is smoked at a higher temperature, with pepper or spices added, so it is fully cooked: it is smokier and flakes as if it had been baked.

The difference in quality is clear in the picture below: King Mikal cold-smoked salmon next to a popular mainstream product from a well-known Norwegian brand.

King Mikal salmon vs. a mainstream Norwegian premium brand

Salad with King Mikal hot-smoked salmon, spinach, pomegranate and walnuts — Salad with hot-smoked salmon. Photo: kingmikal.no

Storage

We sell King Mikal frozen. Keep it in the freezer and use it by the date on the pack.
Thaw it overnight in the fridge, in its pack.
Once thawed, keep it in the fridge and follow the use-by on the pack. Once opened, eat it within 2–3 days.
Cold-smoked salmon is not cooked; hot-smoked salmon is. If you are pregnant or have a weakened immune system, raw fish and cold-smoked salmon are generally fine to eat, but do ask your doctor for advice.

King Mikal medals from the Norwegian Championship for smoked and cured salmon — Some of King Mikal’s Norwegian Championship medals. Photo: kingmikal.no

Full list of awards: kingmikal.no.

King Mikal of the Skiftun smokehouse in a king’s robe at a Norwegian food festival — King Mikal in the flesh. Photo: kingmikal.no

More: King Mikal smoked salmon in Malaysia: our guide.

Frequently asked questions

Is King Mikal smoked salmon ready to eat?

Yes. Cold-smoked is ready to slice and serve. Hot-smoked is already cooked by the smoking.

Do you sell it chilled or frozen?

Frozen, in ca. 250g packs. Thaw it overnight in the fridge.

How to order

Order on norgesfoods.com/shop or on WhatsApp +60 11-1140 5539.
Free pickup from our TTDI location. We send the pickup details when we confirm your order.
Delivery is RM10–30 in KL and Selangor depending on postcode, and RM40 to Penang and Johor Bahru. We deliver within Peninsular Malaysia only. See Shipping & Delivery.
Pay by bank transfer, Touch ‘n Go eWallet or cash, using your invoice number as the payment reference.
We’re an online and WhatsApp business, not a retail store, so please order first.

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Smoked salmon from King Mikal