How Long Does It Take to Smoke a Salmon to Perfection?

Smoking salmon is a delicious way to add incredible flavor to this popular fish. But getting that beautiful pink flesh just right with a smoky flavor takes some finesse. In this article, I’ll break down exactly how long it takes to smoke salmon so you can achieve salmon nirvana in your own smoker.

The Magic Salmon Smoking Time

After your salmon is cured and dried, it’s time to hot smoke that fish. Smoke your salmon for 3-4 hours, at 225 degrees Fahrenheit until it reaches an internal temperature of 145 degrees Fahrenheit. This will give you flaky, moist salmon with a nice smoky flavor.

Cooking the salmon low and slow is the key. Hot smoking around 225 F is the ideal temperature range. If you go much lower, you risk bacteria growth. Much higher and you’ll end up with dried out salmon.

Step-by-Step Salmon Smoking Instructions

Here’s a quick step-by-step overview of the entire salmon smoking process:

1. Cure the Salmon: Salt, sugar, and water brine for 1-2 hours.
2. Dry the Salmon: Pat dry and let sit on a rack for 1 hour to form pellicle.
3. Smoke the Salmon: 3-4 hours at 225 F until internal temp reaches 145 F.
4. Rest and Slice: Let rest for 30 minutes before slicing.

Curing, drying and smoking the fish properly ensures you’ll end up with moist, flavorful smoked salmon every time.

How Long Does Smoked Salmon Last?

Once smoked, the salmon will keep for about a week in the fridge stored in an airtight container You can also freeze smoked salmon for longer term storage Divide sliced salmon into a freezer bag or vacuum sealed bag. Frozen, smoked salmon will keep for 2-3 months in the freezer.

When reheating thawed smoked salmon, do so gently either in the microwave or a low oven. You don’t want to dry it out or overcook it.

The Science Behind Smoking Salmon

There is some interesting science behind the fact that salmon tastes best when smoked slowly and low.

Red meats like brisket and pork shoulder have more connective tissue than fish. Collagen, which makes up connective tissue, turns into gelatin when food is cooked slowly and low. This gelatin helps keep the meat moist.

Because salmon contains less connective tissue, it doesn’t need to be cooked for a super long time to break down for tenderness. A lower temperature around 225 F gives you the ideal conditions to gently cook the salmon while infusing it with delicious smoke flavor.

Higher temperatures would cause the salmon to dry out quickly. And extremely low temperatures (like cold smoking) runs the risk of bacteria growth in the “danger zone” between 40-140°F.

So a hot smoke around 225 F for 3-4 hours gives you the best of both worlds – a safe cook with perfectly moist salmon.

Choosing the Right Wood for Smoking Salmon

Don’t use heavy smoke woods like mesquite or hickory to smoke your salmon. The bold smoke flavors will completely overwhelm the delicate salmon.

Instead, choose lighter fruit woods like apple, cherry, alder, or maple. These woods impart a subtle sweet smoke that complements salmon beautifully.

If you want a little more smoke flavor, mix in a smaller amount of a medium smoke wood like pecan or oak. Stay away from heavy smoke woods for salmon though.

Wet Brining vs Dry Brining Salmon

Before smoking, salmon needs to be cured or brined. This adds flavor and keeps the fish moist during smoking. You can wet brine or dry brine salmon.

Wet Salmon Brine

For a wet brine, submerge salmon fillets in a salt, sugar, and water solution for 1-2 hours. A basic brine is 1 cup salt to 1/4 cup brown sugar dissolved in 1 gallon of water. Too long in the brine solution can make the salmon mushy.

Dry Salmon Brine

For a dry brine, simply coat the fish evenly with a layer of salt and sugar. Refrigerate for 1-2 hours. The salt will draw moisture out while firming up the flesh. Rinse the cure off with water before smoking.

Both brining methods work well. Dry brining is quicker and easier. But wet brining allows you to add other flavorings to the brine like spices, herbs, citrus, soy sauce, etc.

Should You Remove Salmon Skin Before Smoking?

This is a personal preference. Here are the pros and cons:

Pros of Leaving Skin On

• Skin helps hold salmon together
• Crispy salmon skin is delcious
• Adds flavor

Pros of Removing Skin

• Allows smoke to penetrate evenly
• No risk of undercooked skin
• Personal preference of no skin

I prefer removing the skin because I like the smoke flavor to penetrate evenly through the entire salmon fillet. But the choice is yours!

How to Tell When Smoked Salmon is Done

Salmon is fully cooked and safe to eat once it reaches an internal temperature of at least 145°F. Use an instant read thermometer to check the thickest part of the fillet.

Signs your smoked salmon is done:

• Internal temperature 145°F
• Flaky, moist texture
• Opague, cooked color
• Flesh separates easily with a fork

Undercooked salmon will have a translucent, raw appearance. Check the internal temp and cook until 145°F for food safety.

Step-by-Step Smoked Salmon Recipe

Now that you know how long to smoke salmon, try out this tasty recipe:

Ingredients:

• 3 lbs salmon fillet, skin removed
• 1 cup brown sugar
• 3/4 cup salt
• 1 tbsp garlic powder
• 2 tsp black pepper
• Apple or cherry wood chunks

Instructions:

1. Rinse salmon and pat dry.
2. Make dry brine by mixing brown sugar, salt, garlic powder, and pepper. Coat salmon fillets evenly with brine.
3. Refrigerate brined salmon for 1-2 hours.
4. Rinse cure off under cold water and pat dry. Allow to air dry for 1 hour.
5. Setup smoker to 225°F with apple/cherry wood.
6. Smoke salmon 3-4 hours until internal temp reaches 145°F.
7. Remove from smoker and rest for 30 minutes before serving.

Enjoy your deliciously smoke salmon on crackers, in salad, or as-is! Adjust brine and smoke times as needed for different portion sizes.

Common Smoked Salmon Questions

Still have some questions about hot smoking salmon? Here are the answers to some frequently asked questions:

What temperature should you smoke salmon?

225°F is ideal. This low and slow temperature gently cooks the fish while infusing plenty of smoke flavor.

How long per pound to smoke salmon?

Plan on about 1 hour of smoking time per pound of salmon at 225°F. A 3 lb fillet will take roughly 3 hours.

Can you smoke salmon on a pellet grill?

Yes! Set the pellet grill to 225°F with a light smoke setting. Use a mild pellet flavor like apple or maple.

How much salmon will fit in a smoker?

It depends on the size of your smoker. In a 22″ kettle grill you can fit around 2-3 lbs of salmon fillets. Bigger smokers may hold 10+ lbs.

Should you flip salmon when smoking?

No need to flip it. Placing salmon skin-side down helps it hold together. Just maintain an even 225°F temp.

What wood is best for smoking salmon?

Apple, alder, cherry, and maple are excellent woods for smoking salmon. Stay away from heavy mesquite or hickory smoke.

The Takeaway on Smoking Salmon

Smoked salmon is easier than ever with the right techniques. Follow this guide for perfect salmon every time:

• Cure brined salmon 1-2 hours
• Dry for 1 hour to form pellicle
• Hot smoke around 225°F for 3-4 hours
• Cook to internal temp of 145°F
• Use mild fruit woods for flavor

You’ll be amazed what a difference low and slow smoking makes compared to grilled salmon. Enjoy your smoked salmon treats!