A long, very sharp slicing knife and well-chilled salmon are usually enough to cut paper-thin slices by hand. Try that before freezing a whole side for a mechanical slicer.

The silky, thin slices sold commercially are generally cold-smoked salmon. Hot-smoked salmon has a cooked, flaky texture and tends to break apart when sliced that thinly. [Acme explains the difference](https://acmesmokedfish.com/pages/our-smoked-fish-smoking).

For cold-smoked salmon:

1. Chill it thoroughly. If it still feels too soft, put it in the freezer briefly, checking after about 15 to 20 minutes. Aim for firm but still flexible. [Tanner’s recommends this approach](https://www.tannersfish.com/blogs/news/how-to-slice-cold-smoked-alaskan-salmon-5-step-guide-2026).
2. Place it skin-side down on a stable cutting board and remove any remaining pin bones.
3. Use a long, narrow, very sharp knife, ideally a salmon slicing knife.
4. Hold the blade at a shallow angle, almost parallel to the surface. Shave off broad, thin slices with gentle, long drawing strokes and very little downward pressure. Let the edge do the cutting, and stop each slice before reaching the skin. [Forman & Field’s carving guidance](https://formanandfield.com/product/untrimmed-whole-sides-for-carving-copy/) also recommends a sharp knife and smooth slicing strokes.

Your freezing idea can help firm the flesh for slicing. A brief spell in the freezer makes it easier to cut without freezing it solid and thawing it again.