How Long To Smoke Salmon At 160°F For Perfectly Cooked Fish

Smoking salmon is a great way to give this popular fish a tasty smoky flavor. There are no hard and fast rules about how long or at what temperature to smoke salmon, but cooking it at 160°F makes it taste amazing. In this complete guide, I’ll show you how to smoke salmon at 160°F so that it tastes great.

Why Cook Salmon At 160°F?

Salmon can soak up the most smoke flavor when cooked at a lower temperature, between 150°F and 180°F. There is a strong smoky flavor to salmon cooked at 160°F. It is moist and tender. Even though salmon can be smoked anywhere from 140°F to 220°F, the best texture and smoke penetration happen between 150°F and 180°F.

Higher temperatures like 200°F or above tend to dry out the fish and don’t allow enough time for the smoke to properly permeate the salmon. On the other hand, temperatures below 150°F run the risk of unsafe food handling as the salmon may not reach a safe internal temperature.

That means 160°F is just the right temperature—not too hot to get a great smoke flavor but still hot enough to cook the fish safely.

How Long Does It Take To Smoke Salmon At 160°F?

Cooking time can vary based on the size and thickness of your salmon fillets or whole sides of salmon. As a general rule of thumb:

• Salmon fillets – 1 to 2 hours
• Whole salmon side – About 3 hours

For comparison, smoking salmon at 220°F takes only about an hour because the higher temperature cooks the fish much faster. But as I mentioned, that short cook time compromises the depth of smoke flavor.

While it takes longer at 160°F, the payoff is well worth the wait. The salmon ends up incredibly moist and tender with a lovely hint of wood smoke.

Step By Step Guide To Smoking Salmon At 160°F

Follow these simple steps for foolproof smoked salmon at 160°F every time:

1. Brine The Salmon

Before smoking, I highly recommend brining the salmon for added moisture and flavor. The salt in the brine seasons the fish and helps it retain moisture as it cooks.

You can do a basic dry brine by rubbing salt directly on the salmon or a wet brine by submerging it in a salty water solution. Let it brine in the fridge for 1-2 hours.

2. Pat Salmon Dry

Once brined, pat the salmon dry with paper towels. This helps form a pellicle – a tacky skin that absorbs smoke.

3. Preheat Smoker To 160°F

Bring your smoker up to 160°F before adding the fish. Add your choice of smoking wood like apple, alder, or cherry.

4. Smoke The Salmon For 1-3 Hours

Place the salmon in the smoker, skin side down if still attached. Smoke until an instant read thermometer inserted in the thickest part reads 145°F. For a whole salmon side, this takes around 3 hours at 160°F. Fillets may only need 1-2 hours.

5. Rest, Slice, And Serve

Once done, let the salmon rest for about 5-10 minutes before slicing. Be gentle handling the fish as it will be delicate right off the smoker.

And that’s it – perfectly smoked salmon with incredible texture and deep smoky flavor. Enjoy it as-is, on crackers, in dip, or however you like.

Salmon Smoking Mistakes To Avoid

To ensure success when smoking salmon at 160°F, steer clear of these common pitfalls:

• Not monitoring temperature – Invest in a good thermometer and keep an eye on the temp.

• No pellicle – Make sure to dry the salmon so it can accept smoke.

• Too much smoke – Use a lighter smoke wood like apple or alder.

• Overcooking – Don’t go solely by time. Cook to 145°F internal temp.

• Saucing too early – Apply glazes or sauces in the last 30 minutes only.

Get those basics right and you’ll have incredible smoked salmon every time you fire up the smoker.

Frequently Asked Questions About Smoking Salmon At 160°F

What is the best wood for smoking salmon at 160°F?

Fruit woods like apple, cherry, and alder work wonderfully with salmon. They impart a delicate sweet smoke flavor that complements the fish. Stay away from strong woods like hickory or mesquite as they will overpower the salmon.

Should I brine salmon before smoking at 160°F?

Brining is highly recommended as it seasons the salmon and helps retain moisture during the long, low cook. A basic brown sugar and salt dry brine works great. Or you can do a wet brine by submerging the fish in a salty water solution.

How do I know when the salmon is done at 160°F?

Rely on an instant read thermometer for doneness, not time. Cook until the thickest part of the salmon reaches 145°F. At 160°F, salmon fillets take 1-2 hours while a whole side needs about 3 hours.

Can I smoke salmon at a lower temperature like 150°F?

You can technically smoke salmon as low as 150°F but I don’t recommend going below 160°F for food safety reasons. 160-180°F is the ideal range for smoked salmon.

Should I rest the salmon after smoking at 160°F?

Absolutely. Rest the smoked salmon for 5-10 minutes before serving. This allows juices to redistribute through the fish so they don’t all run out when you slice into it.

Smoking Salmon In 5 Easy Steps

Follow this simple tutorial for foolproof smoked salmon every time:

Step 1) Brine the salmon in salt, brown sugar, and water for 1-2 hours.

Step 2) Pat the salmon dry. Allow to air dry for about an hour until sticky.

Step 3) Preheat smoker to 160°F and add fruit wood for smoke.

Step 4) Smoke salmon for 1-3 hours until it reaches 145°F internal temperature.

Step 5) Allow salmon to rest 5-10 minutes then serve. Enjoy!

And if you’d like to see the full process in action, check out this video:

https://www.youtube.com/watch?v=EH4ymbyGw8E

Variations for Smoked Salmon

While a simple smoke at 160°F yields delicious salmon, there are lots of ways to mix things up:

● Cedar Plank

Smoke the salmon on a soaked cedar plank for extra woodsy flavors.

● Applewood Bacon

Wrap salmon fillet in bacon while smoking for added richness.

● Whiskey Cure

Soak salmon in a whiskey, brown sugar, and salt cure before smoking.

● Black Pepper Rub

Coat salmon with a cracked black pepper rub before smoking.

● Dill Glaze

Brush salmon with a sticky maple syrup and dill glaze at the end of the smoke.

● Tea Smoke

Add black tea leaves to the smoker for delicate tea-smoke flavor.

The options are endless! Play around with different rubs, glazes, cure recipes, and smoke woods.

Best Salmon For Smoking

You can smoke just about any salmon – here are some top varieties:

• Sockeye – Deepest red color and rich flavor
• King – Most prized for its high fat content
• Silver – More mild tasting and affordable
• Atlantic – Farm-raised and widely available

I prefer wild-caught salmon but high-quality farmed salmon can also produce delicious smoked salmon. Try to find salmon at least 1-inch thick so it holds up well during long low smoking. Thinner pieces may fall apart.

And for easy prep, salmon fillets are ideal. But you can also smoke a whole side of salmon for dramatic presentation.

Serving Smoked Salmon

Smoked salmon is endlessly versatile. Here are some stellar ways to serve it:

• On bagels – With cream cheese, tomato, red onion, capers.

• In quiches – Flake into a smoked salmon quiche.

• Salmon salad – Toss with greens, veggies, citrus dressing.

• Smoked salmon dip – Blend with cream cheese, herbs, lemon.

• Salmon tacos – Top corn tortillas with fixes like avocado and cabbage.

• Salmon pasta – Toss with fettuccine, peas, parmesan, lemon.

• Salmon pizza