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Low heat for long time = safe
High heat for short time = safe
High heat breaks down more compounds in meat and makes colors change
This really shouldn't be the top rated comment. Cold smoked salmon is smoked at 15-25°C for about half a day. If temperature were the key, you would achieve the same effect by just placing it on the countertop overnight.
I didn't realise how complex this was! So with hot smoked salmon, the temperature is hot enough to kill bacteria but not denature the protein (so it still looks 'raw'). Cold smoked doesn't cook the fish but imparts the smoky flavour, and it's made safe to eat by other preservation methods? (as per @MargotRobbie@lemmy.world's comment)
Yes, @MargotRobbie@lemmy.world is correct (sorry, I haven't figured out yet how to link usernames). Hot smoked food usually doesn't keep for more than a few days, if that, because it is cooked. AFAIK, in cold smoking, the smoke itself even has a preserving effect because it kills surface bacteria and dehydrates the outer crust, but the fish is also salted or brined. As noted in other comments, there are a wide variety of different techniques. Note: I'm not an expert, so I may be off on the details. I just used to work next door to a smokery and chatted with the owners sometimes.