How Long to Smoke Salmon at 350 Degrees for Perfectly Cooked Fish

Smoked salmon is tasty, but it takes some skill to make it right. Picking the right temperature and cook time is important for getting the best texture and flavor. It takes about one to two hours of smoking salmon at 350 degrees Fahrenheit to get flaky, tender salmon with a nice hint of wood smoke.

When smoked, salmon does well with the slow, gentle heat because it is pretty oily and delicate. Too high of a temperature can cause the fatty salmon to dry out. Too low and it can remain undercooked in the center. 350 degrees F is the perfect temperature for cooking salmon without making it too dry.

That’s all you need to know to smoke salmon at 350 degrees F. We’ll cover:

• Benefits of cooking salmon at 350°F
• Step-by-step instructions
• How long it takes
• Tips for checking doneness
• Wood choices for flavor
• Brining for added moisture
• Glazing for even more flavor
• Food safety guidance

Read on for everything you need to know about hot smoking salmon at 350 degrees F.

Why Cook Salmon at 350 Degrees?

There are a few key benefits to smoking salmon at 350°F:

• Flaky texture: The moderate 350 degree heat gently cooks the salmon until just flaky. Too low and the collagen won’t fully break down. Too high and the fillets can seize up and dry out. 350°F is the ideal hot smoking temp for getting perfect salmon texture.

• Cooks faster At 350°F, salmon fillets 1-inch thick take about 1 hour to fully cook through. Lower temp smoking can take 4+ hours. The quicker cook time at 350° still imparts smoke flavor but saves time

• Kills bacteria Smoking at a sustaining 350°F ensures the salmon cooks through to safe eating temperatures to kill potential bacteria Cold smoking below 200°F alone won’t kill microbes

• Better smoke penetration: Hot smoking allows smoke to better adhere to the salmon surface compared to cold smoking. Longer exposure at a lower temp can make salmon overly smoky.

For these reasons, 350°F ends up being an ideal hot smoking temperature for salmon fillets.

Step-by-Step Guide to Smoking Salmon at 350 Degrees

Follow these simple steps for smoking tender, flaky salmon fillets at 350°F:

1. Prepare the Salmon

• Buy sushi-grade, skin-on salmon fillets about 1-inch thick uniform in size. Skin-on helps the fillets hold together.

• Pat the fillets dry with paper towels.

• Optionally brine for added moisture and flavor using a simple salt-sugar brine.

• If not brining, season with salt, brown sugar, and dill.

• Let sit 20-30 minutes for seasoning and salt to penetrate.

2. Prepare the Smoker

• Set up your smoker or grill for hot smoking at 350°F.

• Use a smoking wood like alder, apple, or cherry which pairs well with salmon. Avoid heavy mesquite smoke.

• Keep a spray bottle handy filled with water or apple juice to spritz the fillets if they appear dry during smoking.

3. Smoke the Salmon

• Place fillets skin-side down directly on the smoker grates.

• Insert a digital meat thermometer into the center of the thickest fillet, keeping the probe tip in the center not touching bone.

• Smoke until the thickest part of the salmon reaches 145°F, about 60-90 minutes.

• Spritz with juice or water if fillets look dry during smoking.

• For added flavor, glaze the fillets with an apricot-mustard or other fruit glaze during the last 5-10 minutes of smoking.

4. Rest and Serve

• Remove the fillets when they reach 145°F internal temperature.

• Let rest 5 minutes, then serve warm or chilled.

• Cured salmon can keep refrigerated for up to two weeks.

When smoked at 350°F, the salmon should have flaky, moist flesh with a nice lightly golden color on the surface from the smoke. The skin should be slightly crispy. Slice the salmon against the grain of the meat. Enjoy on crackers or in salmon salad or dips.

How Long Does it Take to Smoke Salmon at 350°F?

Smoking time can vary based on the size and thickness of your fillets. Here are general guidelines for smoking times when hot smoking salmon at 350°F:

• 1-inch thick fillets: 60-90 minutes

• 1.5-inch thick fillets: 90-120 minutes

• 2-inch thick fillets: 120-150 minutes

• Whole sides of salmon: 180-240 minutes

The salmon is done when it reaches an internal temperature of at least 145°F. Use a digital meat thermometer to test the thickest portion of fillets.

Plan for about 1-1.5 hours per inch of thickness. Fillets cut under 1-inch thick may smoke faster, so monitor the temp. Better to smoke too long than not long enough.

Checking Doneness of Smoked Salmon

It can be tricky judging exactly when salmon smoked at 350°F is cooked through without overcooking. Here are a few ways to test for doneness:

• Temperature: Insert an instant read thermometer into the thickest part of the fillet and check for 145°F.

• Flake test: Use a fork to gently flake the salmon flesh. It should start flaking when done.

• Color: The salmon flesh should turn from translucent to opaque pink when cooked through.

• Texture: Smoked salmon should feel firm but still moist, not dry or mushy.

The best method is checking the inner temperature of the thickest portion of the fillet. This guarantees the salmon has reached a safe minimum cooking temperature to destroy any potential bacteria or parasites.

Choosing the Right Wood for Smoking Salmon

Salmon pairs best with lighter, sweeter fruit and nut woods that won’t overwhelm the flavor. Good wood choices include:

• Alder – Classic salmon smoking wood, mild and sweet.

• Apple – Very mild fruit wood, adds sweetness.

• Cherry – Delicate fruity smoke flavor.

• Pecan – Nutty and mild smoke.

• Maple – Lightly smoky and sweet.

Stay away from heavy mesquite smoke which can make salmon taste overly bitter and strong. You can add a touch of hickory for a little more oomph but avoid heavy hickory smoke.

Aim for woods like alder, apple, cherry, maple, and pecan which provide subtle background sweet smoke notes that complement salmon beautifully.

Should You Brine Salmon Before Smoking?

Brining salmon before smoking can make the fish stay moister and absorb more smoke flavor. There are two easy brining options:

Dry brine – Coat fillets with a mixture of 1 tbsp salt + 1 tsp brown sugar per lb of salmon. Let sit 20-30 minutes. The salt will draw moisture out then reabsorb.

Wet brine – Soak salmon for 30-60 minutes in a brine of 1 cup salt to 1 gallon water plus brown sugar and spices. Keeps salmon extra moist.

Both dry and wet brining infuse the salmon with seasoning and ensure it doesn’t dry out during smoking. The salt also helps the smoke adhere better to the flesh.

Glazing Salmon While Smoking

For even more flavor, try glazing the salmon fillets during the last 5-10 minutes of smoking at 350°F. Whip up an easy glaze using ingredients like:

• Brown sugar or honey

• Mustard

• Soy sauce or tamari

• Bourbon

• Pureed fruits like apricot, peach, mango, etc.

• Maple syrup

Simply brush the glaze over both sides of the salmon fillets once they reach 140°F internal temperature until the salmon is done. The glaze caramelizes and adds sweetness and texture contrast.

Food Safety Tips When Smoking Salmon

Smoked salmon is considered a ready-to-eat food since it is often eaten without further cooking. Follow these tips to stay safe:

• Always buy fresh, sushi-grade salmon stored at 38°F max.

• Keep raw salmon chilled right up until smoking.

• Smoke salmon to at least 145°F internal temperature.

• Work fast and chill smoked salmon within 2 hours of cooking.

• Store smoked salmon sealed in the refrigerator up to two weeks.

Getting the salmon quickly from raw to safe eating temperatures is key for food safety. If you won’t be eating the smoked salmon within 2-3 days, consider freezing portions instead.

Smoking salmon at 350°F minimizes time in the “danger zone” while still infusing delicious smoky flavor.

The Takeaway on Smoking Salmon at 350°F

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