Technically, yes. But why would you? It’s already cooked. Heating it up again is like reheating a gourmet pizza. It’s fine, sure, but you lose the magic. If you toss hot-smoked salmon into a pasta or a frittata, it’ll add smoky flavor. Just don’t nuke it for so long that it turns into fish dust. Nobody wants that.
Pro tip: If you must warm it, do it gently. A quick finish in a hot pan—like 30 seconds per side. Or wrap it in foil and plop it in a low oven. Anything more, and you’re committing a seafood crime. You’ll get a ticket from the salmon police. (They exist. I’ve seen their hats.)
