Keep it in the fridge, bring to room temperature just before you serve it. The salting and smoking provide a little preservation but not nearly enough to stop the salmon rotting.
It's not something I'd leave out of the fridge for any great length of time - perhaps an hour depending on how warm the day was. The light smoking/salting is nowhere near enough to preserve it. It would need to be fully dried or bottled and preserved in a brine of sorts to be shelf stable.
Edited 1 time(s). Last edit at 10/21/2018 10:03AM by Jenna.