As recommended by the American Heart Association Low-Salt Cookbook, eating at least two servings of fish once a week reduces the risk of heart disease. Particularly if you go for fish that contains omega-3. However, if you just run out to the store and come back with a package of smoked salmon you may end up with a product that contains a lot of sodium. Salt is generously used when smoking fish even though salmon does not really need anything to enhance its flavor. Is there anything that can be done in this case? Absolutely.
Smoked salmon can be soaked in water for two hours and longer, reducing the level of sodium to tolerable. In my own experience, sometimes it is enough just to rinse the red bits of fishy goodness under filtered water and a lot of the salt is gone, because much of it initially found on the surface. You can also wrap the fish in lint-free towel so that the pourous texture of the material draws out some extra fluid that contains salt.
Naturally, you should avoid bringing sodium back by adding sauces, flavor packs and, well, salt as you cook the fish. Lemon is a great alternative to all of the above. Slightly carmelized fresh samon will also taste will also taste great by itself.