How Long to Smoke Salmon at 300 Degrees for Perfectly Smoked Fish

Smoked salmon is one of the most delicious ways to enjoy this tasty fish. The smoking process infuses the salmon with a wonderful smoky flavor while also gently cooking it to tender perfection. But nailing the right smoking time can make all the difference between overdone dry salmon and beautifully moist flaky fish with the ideal smokiness.

So how long does it actually take to smoke salmon at 300 degrees Fahrenheit? Let’s dive into the details and tips for salmon smoking success

Factors That Impact Salmon Smoking Time

While a good rule of thumb is 30 minutes of smoking time per inch of salmon thickness, several factors affect the precise cooking time:

Thickness of the Fillet

The thicker the salmon fillet, the longer it will need to smoke. Plan for approximately 30 minutes per inch of thickness. A 1-inch fillet takes around 30 minutes, while a 2-inch piece needs about an hour.

Salmon Type

Fattier salmon like King and Sockeye have more moisture thanks to their fat content. This makes them more forgiving when smoking. Leaner varieties like Coho tend to cook faster.

Brining

Soaking the salmon in a salt, sugar, and spice brine before smoking adds flavor and moisture. But the extra moisture content means brined salmon may take a little longer to cook through.

Preparation

Properly preparing the salmon is key for ideal smoking. Steps like brining, rinsing, and drying help ensure even cooking and full smoke absorption.

Step-By-Step Guide to Smoking Salmon at 300 Degrees

Follow these simple steps for foolproof smoked salmon every time.

Choose High-Quality Salmon

Select fresh, wild-caught salmon for the best texture and flavor. Go for thick, center-cut fillets around 1 to 1 1/2 inches thick.

Make the Brine

Whisk together 1 cup salt, 1/2 cup brown sugar, and 2 quarts water until dissolved. Add any desired herbs, spices, or citrus.

Brine the Salmon

Submerge fillets in brine, cover, and refrigerate 4-12 hours depending on thickness. This adds moisture and seasoning.

Rinse and Dry

Rinse off excess brine under cold water. Pat dry with paper towels to form a tacky pellicle for smoke absorption.

Prepare the Smoker

Heat smoker to 300°F. Add soaked wood chips – apple, cherry, or alder work well. Use a tray or foil pouch if needed.

Smoke the Salmon

Place fillets on the rack, skin side down. Smoke 30 minutes per inch of thickness, until 145°F internal temperature.

Rest and Slice

Let rest 5 minutes before serving. Slice against the grain into beautiful flaky pieces.

Example Smoking Times

To give you a better idea of how long to smoke salmon at 300 degrees, here are some estimates based on fillet thickness:

• 1-inch fillet: About 30 minutes
• 1.5-inch fillet: Around 45 minutes
• 2-inch fillet: Approximately 60 minutes

These times are general guidelines, but using an instant-read thermometer is the best way to test for doneness. Smoke until the thickest part of the salmon reaches 140-145°F. If brined, it may take slightly longer.

Tips for Maximizing Flavor

Follow these tips for salmon with the most succulent texture and robust smoky flavor:

• Use a milder wood like alder or apple rather than intense mesquite or hickory.

• Brine at least 4 hours to let the salt and sugar penetrate deeply.

• Form a dry pellicle before smoking so the fish surface absorbs more smoke.

• Keep smoker vent open to allow proper airflow and smoke circulation.

• Smoke low and slow, avoiding direct heat which can dry out the salmon.

Serving Up Your Smoked Salmon

Smoked salmon is delicious in everything from bagels to salads. Here are some tasty ways to eat it:

• On bagels with cream cheese, tomato, onion, and capers

• In omelets, quiches, and frittatas

• On top of pasta or pizza

• Added to salads for a protein boost

• Served with crackers and lemon wedges as an appetizer

• Blended into dips and spreads

• Used in fish tacos or salmon burgers

With the right timing and technique, it’s easy to make incredible smoked salmon at home. Follow this guide for salmon smoked to tender, flaky perfection at 300 degrees. Adjust cooking times as needed based on fillet thickness and your smoker’s quirks.

The next time you fire up your smoker, try your hand at smoking salmon. Just 30 minutes per inch at 300°F is all it takes to achieve gourmet results. Your patience will be rewarded with irresistibly smoky, succulent salmon.