Cold smoked salmon which you’re referring to is not cooked, it’s cured and smoked at temperatures lower than cooking. There’s also hot smoked salmon which is still done at low temps but high enough to cook it so it kills bacteria but it does have a more cooked texture. The curing and smoking process of smoked salmon doesn’t really kill much bacteria, it mainly inhibits it by creating a hostile environment for bad bacteria and allows good bacteria to take hold. So the reason smoked salmon doesn’t have a cooked texture is because it isn’t really cooked.