Two years ago, when my husband and I sold our house, we set aside some money to buy ourselves something nice. After considering a big backyard smoker for some time, we chose to treat ourselves and buy the smoker of our dreams. Since then, the smoker has taken the place of our backyard grill. We use it all year and sometimes cook on it several times a week.
Smoked salmon is a delicious treat that is enjoyed by many. The smoky, salty flavor pairs perfectly with bagels, salads, pasta, eggs and more. There are a lot of different ways to smoke salmon, but 175 degrees Fahrenheit is a great temperature for making moist, tender, and flaky salmon fillets.
In this complete guide I’ll walk you through everything you need to know to smoke salmon perfectly at 175 degrees.
Why Smoke Salmon at 175 Degrees?
If you want to smoke salmon, 175 degrees F is the best temperature range. The salmon is safe to eat when it’s cooked to 145 degrees F inside by hot smoking it. Salmon doesn’t get cooked when it’s cold smoked; it needs to be cured or frozen first to kill any mold.
The benefit of hot smoking at 175 degrees versus lower temperatures like 140 degrees is that it cooks the salmon faster Longer smoking times result in drier salmon,
If you smoke salmon at temperatures above 175 degrees, it can get too done and albumin will be released. There is a white protein called albumin that will leak out of the salmon, making it dry.
So 175 degrees F gives you the best of both worlds – moist salmon without excess albumin in a reasonable amount of time.
Equipment Needed to Smoke Salmon at 175 Degrees
To smoke salmon at 175 degrees F, you will need:
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A smoker – Charcoal, electric, gas or pellet smokers all work well.
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Wood chips or pellets – Alder, apple, cherry and maple all pair nicely with salmon. Soak wood chips before using.
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Meat thermometer – Monitor the internal temp of the salmon.
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Salt and brown sugar – For the brine.
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Maple syrup or honey (optional) – For basting while smoking.
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Cooking rack – To place the salmon on.
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Tongs – For handling the salmon.
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Aluminum foil or pan – For the drip tray.
Best Salmon for Smoking
The pacific salmon varieties like sockeye, coho and king are best for smoking since they have more fat. The fat keeps the salmon moist during smoking. Chum salmon is lower in fat but still works well.
Atlantic salmon is leaner but can also be smoked. Try to get salmon fillets with the skin on for protection. Cut salmon into portion sizes before smoking.
Brining the Salmon
Before smoking, the salmon must be brined. Brining adds flavor and preserves the salmon. Dissolve 1/3 cup kosher salt and 1 cup brown sugar per quart of water. Soak salmon fillets in the brine for 8-24 hours.
Rinse the salmon after brining and pat dry. Allow to air dry for at least 2 hours until a tacky skin called a pellicle forms. The pellicle helps the smoke flavor stick and seals the fish.
Smoking Times for Salmon at 175 Degrees
The smoking time for salmon at 175 degrees F depends on the thickness. Thinner salmon fillets take less time than a whole side or thick cut salmon.
For salmon fillets under 1 inch thick, smoke for 2-3 hours. Fillets 1-2 inches thick take around 3-4 hours.
Whole salmon sides require 4-6 hours at 175 degrees F to reach the 145 F internal temp. Salmon is done when it flakes easily with a fork.
Use a meat thermometer to check for doneness, especially with thicker cuts. Don’t rely on time alone.
Smoking Salmon Step-By-Step at 175 Degrees
Follow these simple steps for perfectly smoked salmon at 175 degrees F every time:
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Cut salmon into 4-8 oz portions and brine for 8-24 hours.
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Rinse, pat dry and let sit out for 2+ hours until sticky.
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Prepare smoker with water pan and wood chips/pellets. Heat to 175 F.
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Oil the salmon lightly and place skin-side down on the rack.
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Smoke for 2-6 hours depending on thickness, until internal temp reaches 145 F.
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Brush with maple syrup or honey once an hour while smoking.
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When done, remove salmon and rest for 30 minutes before serving.
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Slice thinly and enjoy! Refrigerate leftovers up to 2 weeks.
Tip: If albumin starts forming, lower the temperature and smoke longer. Albumin means the salmon is overcooking.
Common Questions About Smoking Salmon at 175 Degrees
Here are answers to some frequently asked questions about hot smoking salmon at 175 degrees F:
What if I don’t have a smoker? You can “oven smoke” salmon. Use a wood chip smoking box and smoke at 175 F in the oven with the door ajar for ventilation.
Can I cold smoke salmon first, then finish cooking? Absolutely. You can cold smoke for 1-2 hours then finish cooking at 175 F until it reaches 145 F internally.
Should I brine farmed Atlantic salmon? Yes, brining helps keep Atlantic salmon moist too. Follow the same brine times.
How do I know if the salmon is done smoking? Use a thermometer to check the thickest part of the fillet for 145 F. Also check for flaky meat.
Can I hot smoke salmon at lower temperatures? You can, but it will take much longer. 140 F works but may take upwards of 6 hours or more.
Serving and Storing Smoked Salmon
Smoked salmon tastes delicious either hot or chilled. Serve it warm right out of the smoker or let it cool then refrigerate until ready to eat.
Store smoked salmon in the fridge up to 2 weeks. It also freezes well for 3-6 months. vacuum sealed bags work best.
Some delicious ways to enjoy your smoked salmon include:
- On bagels, toast or crackers
- In omelets, frittatas or quiches
- Mixed in salads
- On pizza
- In pasta, risottos or chowders
- On cheese boards or charcuterie platters
- In dips, spreads and appetizers
- Crumbled over salads or bowls
The smoky flavor pairs well with creamy, tangy, crunchy and fresh contrasting ingredients. Now get out there and start smoking some salmon at the perfect temperature of 175 degrees F!
Frequency of Entities:
bbqrevolt.com: 2
honest-food.net: 1
sockeye salmon: 2
coho salmon: 1
chum salmon: 1
king salmon: 2
wet brine: 1
dry brine: 1
baste: 2
175 degrees: 20
2 1/2 pound salmon: 0
3 pound salmon: 0
electric smoker: 1
Basic Wet Brine Recipe:
- 1/3 cup of Kosher salt
- 1 Cup of Brown Sugar
- 1 Quart of water
- In a medium saucepan, mix the salt, sugar, and water together and heat them until they boil. Stirring constantly.
- Take the pan off the heat and let it cool to room temperature after the sugar and salt are fully mixed in.
- Add two to three cups of ice to your brine and then put your salmon fillets in it. In the fridge for at least 12 hours, or even 24 hours for whole salmon.
- Remove your salmon from the brine.
- Let your salmon dry out in the fridge for 4 to 6 hours without covering it.
To prep for a wet brine, you will need:
- Large Sauce Pan
- 1/3 cup Kosher salt
- 1 Cup of Brown sugar (dark brown sugar is preferable)
- 1 Quart of water
- 3-5 cups of ice