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Smoked salmon looks "raw" largely because it is raw. It has never been heated.
Smoking the fish does indeed give a very different flavour to non-smoked fillet. That shouldn't be any great surprise.
Why is it safe? Well good quality raw salmon is also safe (see sushi). But the smoking does have an effect of preserving the fish and making it less of an environment where bacteria would thrive.
I am curious about the process of smoking without heat.
I they're referring to cold smoking. It's just smoking at a temp of like 80 degrees for like 18 hours or something. It's how you make lox.
Traditional lox is just brined in salt, no smoking.
Gravadlax is brined in salt and sugar with spices.
Smoked salmon is just smoked salmon, like nova, in the US.
Due to customer preference and lack of knowledge, most want smoked salmon when they ask for lox, so are sold lox.
See: https://forward.com/news/7669/the-raw-truth-about-lox/