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.
Smoked salmon is a delicious and impressive dish that can seem intimidating for new smokers Many wonder, how long should you smoke salmon at 300 degrees Fahrenheit? With the right technique, tools, and timing, you can smoke luscious salmon with a kiss of wood smoke flavor.
In this article we’ll break down everything you need to know to smoke salmon to silky smoky perfection.
Overview of Smoking Salmon at 300°F
Smoking salmon at around 300°F utilizes a hot smoking method. The higher temperature gently cooks the fish while infusing it with smoke flavor. The benefits of hot smoking salmon at 300°F include:
- Cooks the fish safely to flaky doneness within 1-2 hours
- Firm, moist texture without drying out the delicate salmon
- Allows the salmon to absorb moderate smoke flavor
- Provides lightly caramelized exterior and smoky pink interior
Smoking at a lower temperature (under 200°F) over many hours imparts more smoke flavor but yields a softer, drier texture. Quick hot smoking strikes a perfect balance between smoke infusion and luscious cooked salmon.
Average Cook Time at 300°F
- 1 lb salmon fillet: 60-90 minutes
- 2 lb side of salmon: 90-120 minutes
These times are approximate as the thickness of the fillets can vary. Rely on a meat thermometer for doneness.
Step-by-Step Instructions
Follow these steps for incredible smoked salmon using the 300°F hot smoking method:
1. Prep the Salmon
- Purchase sushi-grade, skin-on salmon fillets or a side of salmon. Skin helps retain moisture.
- Pat dry thoroughly with paper towels. Salmon needs to be dry before smoking.
- Season lightly with salt, brown sugar, garlic powder, onion powder, dill, and black pepper.
- Chill on a rack uncovered in the fridge for 1-2 hours to form a pellicle (dry outer layer).
2. Set Up the Smoker
- Use a charcoal, electric, gas, or pellet smoker. They all work well.
- Bring the smoker to 300°F. Use an accurate digital thermometer.
- Add soaked wood chips: apple, cherry, alder or maple wood pairs well with salmon.
- Smoke with the exhaust vent fully open to allow airflow.
3. Smoke the Salmon
- Smoke skin-side down directly on the grill grates for best smoke exposure.
- Insert a probe thermometer into the thickest portion. Smoke until salmon reaches 140°F internally.
- Time will vary from 60-120 minutes depending on thickness.
- If desired, glaze with maple syrup, honey, or brown sugar 10 minutes before done.
4. Rest and Serve
- Rest smoked salmon for 5-10 minutes before serving.
- Flake flesh away from skin and serve warm or chilled.
- Enjoy as-is, in salads, on crackers, tacos, pasta, and many other ways!
Smoking Salmon Safely
Smoking salmon requires careful temperature control and monitoring to keep it safe:
- Always thaw frozen salmon in the fridge before smoking.
- Brining helps reduce bacteria but cannot replace safe handling.
- Hot smoke at 225°F or above until salmon reaches 140°F internal temperature.
- Use a food thermometer to monitor temps, don’t rely on smoker gauges.
- Rest salmon for at least 5 minutes before serving.
Cold smoking below 140°F should only be done with cured salmon due to bacteria risks.
Tips for Moist, Tender Salmon
- Start with high-quality wild-caught salmon, preferably skin-on.
- Dry thoroughly before smoking. Damp fish steams instead of smoking evenly.
- Apply a salt/sugar cure or brine for 1-12 hours to season and retain moisture. Rinse before smoking.
- Smoke salmon to 140°F internal temp, not by time. Use a thermometer.
- Glaze with a light coating of maple syrup or honey at the end of smoking.
- Let salmon rest 5-10 minutes before serving for juices to redistribute.
Woods for Smoking Salmon
For the best flavor, use milder woods like fruit or nut woods. Stronger mesquite or hickory smoke will overpower the salmon.
Recommended wood types:
- Alder – Classic, light, sweet flavor
- Apple – Mild, fruity aroma
- Maple – Subtle smoke, pairs great with salmon
- Cherry – Mildly sweet flavor
- Pecan or almond – Neutral nutty smoke
To make the smoke taste more interesting, mix woods like apple and cherry or alder and pecan.
Common Smoking Mistakes
Avoid these pitfalls when hot smoking salmon at 300°F:
- Uneven, dirty smoke from bad airflow or wet wood chips.
- Dry, overcooked salmon from smoking too long without monitoring temperature.
- Sour or rancid salmon from using old, poor quality fish. Always use fresh.
- Soft texture from not chilling and drying the salmon before smoking.
- Bland flavor from inadequate seasoning or heavy smoke woods.
With attention to technique and temperature, hot smoked salmon at 300°F delivers incredible results every time. The high heat gently cooks the salmon to flaky perfection while imparting a wonderful smoky flavor. In about an hour, you’ll have restaurant-quality smoked salmon to enjoy in creative recipes or savor straight from the smoker.
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.
This is How I get PERFECT Smoked Salmon EVERY Time
FAQ
How long does it take to smoke salmon at 350?
How long to smoke salmon at 275 degrees?
What is the best temperature to smoke salmon?
Is 225 too hot to smoke salmon?
What temperature do you smoke salmon at?
The temperature chart below will guide you through the smoking process, ensuring that you have a delicious and safe end result. Cold smoking is a method of smoking salmon at temperatures below 80°F (27°C). This process imparts a delicate smoky flavor to the fish without fully cooking it.
Is smoked salmon good for you?
Salmon is a source of high-quality protein, magnesium, and selenium. In addition, it provides healthy fatty acids for the body. It contains large amounts of omega 3, which prevents cardiovascular diseases, has anti-inflammatory properties, and prevents certain types of Cancer.
How long does it take to smoke salmon?
On average, it takes about 1 hour to smoke salmon at 220°F, but if you’re looking for a deeper smoke flavor, you can try cold smoking at 180°F. Keep in mind that the cook time and texture of the salmon will vary depending on the temperature of your smoker, as well as the size of the fish.
How do you hot smoke salmon?
The basic method for hot smoking salmon is simple, though it does involve several steps: Salt (and often sugar) are applied to the salmon before it’s brined in the fridge, then it’s rinsed and goes back into the fridge to dry before the final step of smoking over a grill or in a smoker.