Kippered Salmon is smoked at a higher temperature than smoked salmon, around 180 F (82 C.)
The hot smoke makes the salmon more flaky and taste more cooked. It's also called "hot smoked salmon", referring to the temperature.
It is eaten as sold, no further cooking is done.
This style of Smoked Salmon is more popular on the Pacific coast of North America, while the texture of Lox (which is unsmoked) is preferred on the East Coast.