The best smoked salmon recipe ever! This simple recipe uses a quick dry brine and hot smoking to make the salmon tender and flavorful (rather than making salmon jerky). And I’m not talking about lox, which uses cold-smoking techniques and a longer cure process. Discover how to make tender smoked salmon every time using this tried and true recipe.
When we cater events, this simple smoked salmon recipe works the best because it doesn’t need a wet brine, which takes more time to make. Read on for more details and our video tutorial.
Salmon is one of my favorite things to cook on the smoker or grill. But too often salmon gets a bad rap for being overcooked. Hot-smoked salmon is about setting a low temperature and not overcooking the salmon. Add a simple seasoning and you get the perfect salmon every time.
Some people really want smoked salmon, and there’s a good reason for that. It’s the best salmon people have ever eaten, that’s what we hear over and over again. The secret? Using good quality salmon, and not overcooking it.
For the best salmon, it should be fresh, bright pink, and have little to no smell. Different types of salmon will have different levels of fat content, which changes the cooking time.
Also, consider using an entire salmon fillet. A lot of people will eat good salmon quickly, and a salmon fillet that weighs several pounds on your smoker is a great conversation starter. There are great ways to use any leftovers, even if you’re only cooking for a small family (see the end of this post for some ideas!)
The goal is to dry brine the fish and use Dijon mustard to make a pellicle (see below for more information). Start with a coating of Dijon mustard. Then add kosher salt and pepper over the flesh side. Alternatively, you can use our seafood seasoning as a dry rub for more flavor.
If you want to season ahead of time, do it on a sheet tray and put it in the fridge with plastic wrap on top until you’re ready to cook.
The Pellicle is a layer, or coating of protein, that is most commonly found in wet-brined salmon. It makes the skin tougher so the proteins inside the salmon can stay put and still take on smoke flavor.
Smoking salmon at 250 degrees Fahrenheit is a popular technique used by many backyard pitmasters and professional chefs alike When done right, it results in salmon that is tender, flaky, and infused with a lovely subtle smoky flavor But nailing the smoke time can be tricky – smoke it too little and the fish is undercooked, smoke it too long and you end up with dry, inedible salmon jerky. So how long should you actually smoke salmon at 250 degrees? Let’s take a closer look.
Overview of Smoking Salmon at 250 Degrees
To smoke salmon, you put fillets or sides of salmon in a smoker and cook them slowly at 150 to 275 degrees Fahrenheit. The salmon is cured or brined beforehand to help preserve moisture.
Smoking at around 250 degrees F is a medium-hot smoking method that thoroughly cooks the salmon while imparting a milder smoke flavor compared to cold smoking methods The salmon takes on a lovely pale pink color and develops a nice smoky crust on the exterior
At this temperature, the collagen in the salmon breaks down gently over time, resulting in fish that easily flakes apart. The lower heat also prevents the salmon from drying out. Many pitmasters find that 250 degrees F is the ideal sweet spot for smoking salmon perfectly.
Factors That Affect Smoking Time
When smoking salmon at 250 degrees, the cooking time can be very different depending on:
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How thick the fillets are—It goes without saying that thicker parts of salmon will take longer to cook through than thinner parts. Aim for evenly thick fillets.
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Brining – Salmon that has been brined will retain more moisture and require a shorter smoking time.
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Species of salmon – Fattier salmon like king and Atlantic salmon need longer smoking times than leaner wild salmon.
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Distance from heat – Salmon placed near the top or sides of the smoker will require longer cooking than salmon directly above the heat source.
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Desired doneness – Salmon for sashimi is smoked less than salmon cooked to medium or well done.
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Smoker conditions – Weather, altitude, smoker type all impact heat distribution and smoking time.
How Long to Smoke Salmon at 250 Degrees
As a general guideline when smoking salmon at 250 degrees F:
- 1/4 to 1/2 inch thick fillets – Smoke for 15 to 25 minutes
- 3/4 to 1 inch thick fillets – Smoke for about 30 to 45 minutes
- 1 to 1 1/2 inch thick fillets – Smoke for 45 minutes to 1 hour
Salmon thicker than 1 1/2 inches may require up to 90 minutes or more. The best way to ensure perfect doneness is to use an instant-read meat thermometer. Salmon is safely cooked between 140 to 145 degrees F internally. For a moister, more tender texture, smoke until the thickest part of the fish reaches 135 degrees F. Then let it rest off heat for 5 minutes as the temperature rises further to 140 F.
If thermometers are not available, check for visual signs of doneness. The salmon should have an opaque, pale pink color throughout. The meat should flake apart easily when poked with a fork.
Step-By-Step Guide
Follow these simple steps for foolproof smoked salmon at 250 degrees F:
1. Prepare the Salmon
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Purchase high-quality, sushi-grade salmon fillets preferably with skin on. Uniform 1 to 1 1/2 inch thickness works best.
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Pat the salmon dry thoroughly with paper towels.
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Brine the salmon for 1 to 2 hours in a simple salt-sugar brine to season and retain moisture. Rinse and pat dry again before smoking.
2. Prepare the Smoker
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Set up a charcoal, electric, gas, or pellet smoker and preheat to 250 degrees F.
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Use fruit wood chips like apple, cherry, peach, or alder to complement the salmon.
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Soak wood chips in water for 30 minutes prior so they smolder and produce smoke rather than catch fire.
3. Smoke the Salmon
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Place salmon fillets skin-side down on the smoker racks. Make sure fillets aren’t touching.
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Smoke for estimated time based on thickness, checking periodically with a thermometer.
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Remove salmon once it reaches your desired internal temperature between 135 to 145 degrees F.
4. Rest and Serve
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Let the salmon rest for 5 minutes off heat to allow juices to redistribute evenly.
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Flake salmon apart gently with a fork and serve immediately with lemon wedges, creamy sauce, or on crackers.
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Refrigerate leftovers in an airtight container for up to 4 days.
Tips for Maximizing Flavor
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Brine salmon for 1 to 6 hours in a salt, sugar, and aromatic brine. This seasons the flesh and helps retain moisture.
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Coat salmon with a rub of brown sugar, herbs, citrus zest, or spices before smoking. Try Cajun, jerk, or lemon-pepper seasonings.
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Use a sauce or marinade on the salmon before smoking for added flavors. Teriyaki, hoisin, and soy sauces work well.
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Play with different wood chips like hickory, maple, oak. Soak them first for smoldering smoke rather than harsh heat.
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Glaze salmon with honey-mustard or brown sugar mixtures during the last 5 to 10 minutes for a lacquered exterior.
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Insert garlic cloves, citrus slices, fresh herbs in the cavity for extra flavor.
Common FAQs
How do you know when smoked salmon is done? Use a reliable meat thermometer to test the thickest part of the fillet. Salmon is safely cooked between 140 to 145 degrees F. Signs of doneness include opaque color throughout, flakes easily with a fork, and the fat between the flakes is partially rendered.
Can you eat raw smoked salmon? Smoked salmon that is cured but not cooked can be eaten raw, similar to lox. However, hot smoked salmon cooked to at least 140 degrees F should always be cooked before consumption.
Should you brine salmon before smoking? Brining is highly recommended as it seasons the salmon and helps it retain moisture during smoking. A basic brine of 1 cup salt, 1 cup sugar dissolved in 1 gallon of water works well.
What is the best wood for smoking salmon? Fruit woods like apple, alder, cherry, peach provide a subtly sweet, delicate flavor. Hickory and maple also pair nicely without overpowering the salmon.
How do you prevent smoked salmon from drying out? Brining, monitoring temperature, not oversmoking, and resting before serving will all help keep smoked salmon moist and tender. Smoking with the skin on also helps retain natural moisture.
The Takeaway
Smoking salmon fillets approximately 1 to 1 1/2 inches thick at a temperature of 250 degrees Fahrenheit will take about 45 minutes to 1 hour to reach safe internal temperatures between 140 to 145 degrees F. Use a meat thermometer for the most accurate doneness. Rest salmon for 5 minutes before serving for irresistibly moist, tender, and deliciously smoky salmon.
Storage and Reheating Instructions
The salmon will last for up to three days in the refrigerator.
If reheating leftovers the best method is the following.
- Preheat oven to 325 degrees F. Place a cookie drying rack inside a sheet tray. Put a little water in the bottom of the tray. Make sure the water doesn’t get to the salmon (this is just to make it more humid).
- Spread out the salmon filets on the rack and cover them with foil. Place in the preheated oven for up to 8 minutes. The water will help steam and keep the salmon tender.
- Remove and serve.
Frequently Asked Questions (FAQ)
According to the USDA Salmon should be cooked to 145 degrees (F). If you are concerned about food safety, then cook the meat to the recommended temperature. But because we trust our sources and know the food is good, we cook ours to an internal temperature of no more than 135 degrees. Therefore we trust it cooked to medium. Carry-over cooking will take the internal temperature of the salmon an additional 5 degrees.
This will vary depending on the exact size of the salmon and the exact temperature of the smoker. For a 1 – 1 1/2 pound salmon it should be done within the first hour. Always cook to temperature, not exact time.
No, you do not need to brine salmon for flavor or added moisture. Cooking it using this method will have incredibly flavorful and tender results. If you want to brine, keep it simple with kosher salt, water, and brown sugar. But it is not necessary.
Follow the same process as the recipe instructions. You can adjust the temperature down using smoke or 180 for more smoke flavor.
- Cutting the Filet: If you want to divide the filet up ahead of time, run a sharp knife along the length of the salmon filet, being careful not to cut through the skin. Then make small cuts horizontally. Then season and cook. You can use a spatula to remove your servings as soon as it’s done.
- Steelhead: This recipe works just as well for steelhead.