**Use a very sharp, long, thin slicing knife and thoroughly chilled salmon.** A flexible salmon knife is ideal.

For thin, broad slices:

1. Remove any pin bones and place the fillet skin-side down on a stable board.
2. Hold the blade at a shallow angle, almost parallel to the board.
3. Cut with long, gentle strokes, gradually shaving off a slice. Use very little downward pressure.
4. Stop just above the skin.

A salmon smoker’s [carving guidance](https://formanandfield.com/product/formans-smoked-salmon-carving-knife-and-kit/) recommends a sharp blade and a smooth sawing action.

Your freezing idea is sound: **partially freezing the fish firms it up for slicing.** Start with refrigerator-cold salmon, then briefly put it in the freezer until firm but still yielding. Commercial processors sometimes chill smoked fillets to about −5°C before slicing, according to [FAO processing guidance](https://www.fao.org/4/j1682e/j1682e04.htm). For home use, try the knife method first; a powered slicer’s suitability depends on its blade and the firmness of the fish.

The smoking method matters, too. The silky, thin slices commonly sold are **cured, cold-smoked salmon**. Hot-smoked salmon is cooked and flakes more readily, so it is harder to achieve the same slices. [Health Canada explains the difference](https://www.canada.ca/en/health-canada/services/food-nutrition/legislation-guidelines/guidance-documents/smoked-fish.html).

Since you’re smoking fresh fish at home, use a validated curing and smoking procedure. Cold smoking can leave parasites alive; briefly firming the fish in the freezer for slicing does **not** constitute a parasite-control treatment. [Food Standards Scotland provides guidance](https://www.foodstandards.gov.scot/business-guidance/industry-specific-advice/fish-and-shellfish/fish-and-fishery-products/freezing-fish-and-fishery-products).