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Recipe Inspiration
Aoraki's smoked salmon is the perfect addition to any meal - whether you're entertaining guests or preparing a quick weekday dish. Explore our collection of chef-crafted recipes and be inspired by the delicious possibilities.
Hot vs Cold Smoked Salmon
Not sure what the difference is - you’re not alone. The difference is bigger than you might think – and it all comes down to the process, flavour and texture.
Hot vs Cold Smoked Salmon
Not sure what the difference is - you’re not alone. The difference is bigger than you might think – and it all comes down to the process, flavour and texture.
Hot Smoked
Salmon is cooked in a smoky oven over a short period of time using smoke that is higher in temperature. This creates smoked salmon with a beautiful, flaky texture.
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Cold Smoked
The cold smoking process is long and slow. The salmon is cured and then infused with low temperature smoke. The result is a smoked salmon that has a silky, buttery and smooth texture with a rich smoky flavour.
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Choose 'Hot Smoked' or 'Cold Smoked'
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Serve & Share
From effortless bites to impressive plates, discover what’s being created with Aoraki Salmon.









































