How Long to Smoke Salmon at 175 Degrees: The Complete Guide

Smoking salmon is a delicious way to impart flavor and preserve this tasty fish. When hot smoking salmon, maintaining a temperature of around 175°F is ideal for getting perfectly smoked salmon every time. But how long exactly should you smoke salmon at 175°F?

The time can vary based on a few factors, so in this complete guide I’ll share everything you need to know to master salmon smoking at the optimal temperature of 175 degrees.

Why 175 Degrees is the Magic Number

Hot smoking salmon requires bringing the internal temperature up to at least 145°F to make it safe to eat Smoking between 150-200°F is ideal, but 175°F hits the sweet spot

Here’s why 175°F is the perfect hot smoking temperature for salmon

• It’s high enough to cook the salmon fully and evenly in a reasonable amount of time. Lower temperatures would take too long.

• It’s low enough to prevent overcooking and drying out the salmon. Higher temps risk releasing too much albumin which dries out the fish.

• It allows the smoke to properly permeate the salmon for maximum flavor infusion.

So by maintaining as close to 175°F as possible throughout the smoking process, you’ll get tender, flaky salmon with the perfect amount of smoky flavor each time.

Prep Steps Before Smoking

To get great results, there are a few key prep steps to take before putting the salmon in the smoker:

Choose High Quality Salmon

Wild-caught Pacific salmon varieties like sockeye and coho are best since they have more fat to keep the salmon moist during smoking. Leaner Atlantic salmon works too. Get salmon with the skin on for protection.

Brine the Salmon

Soaking the salmon in a salt-sugar brine seasons it and helps retain moisture. Dissolve 1/3 cup kosher salt and 1 cup brown sugar per quart of water. Submerge salmon fillets for 8-24 hours. Rinse after brining.

Form the Pellicle

After brining, pat the salmon very dry. Let it air dry for at least 2 hours until a tacky skin called the pellicle forms. This helps the smoke adhere and seals in moisture.

Smoking Times at 175°F

Once your smoker reaches 175°F, it’s time to put the salmon in. The smoking time needed will depend on the thickness and size of the pieces:

• Fillets under 1 inch thick – Smoke for 2-3 hours
• Fillets 1-2 inches thick – Smoke for approximately 3-4 hours
• Whole salmon sides – Smoke for 4-6 hours to reach 145°F internally

Use a digital meat thermometer to monitor the thickest part of the salmon. Don’t rely solely on time.

During smoking, brush the salmon with maple syrup, honey or brown sugar periodically to promote browning and add sweetness if desired.

Step-By-Step Smoking Method

Follow these simple steps for perfect salmon smoked at 175°F:

1. Cut salmon into 4-8oz portions and brine 8-24 hours
2. Rinse, pat dry, and air dry salmon 2+ hours until pellicle forms
3. Prepare smoker with water pan and preheat to 175°F
4. Lightly oil salmon and place skin-side down on racks
5. Smoke for 2-6 hours, until internal temperature reaches 145°F
6. Brush with maple syrup or honey once per hour while smoking
7. Remove salmon when done and let rest 30 minutes before serving

It’s that easy! Slicing thinly across the grain and serving with crackers, salads or pasta makes for a delicious meal.

Troubleshooting Tips

Here are some troubleshooting tips if your smoked salmon doesn’t turn out quite right:

• Dry or rubbery salmon – Brine wasn’t strong enough or smoked at too high a temp.
• White albumin oozing – Temperature too high. Keep smoker around 175°F.
• Too smoky – Use less wood next time and make sure smoker vents are open.
• Not smoky enough – Smoke longer or use more wood. Make sure pellicle formed.

With the right prep and by maintaining 175°F in your smoker, you’ll be rewarded with perfectly smoked salmon every time. The smoky flavor pairs so well with creamy dips, tangy dressings and fresh veggies.

Smoking salmon at 175°F typically takes 1 to 3 hours, depending on the size and thickness of the fish. For a 2-3 pound fillet, 1.5 to 3 hours is recommended. A smaller fillet (1-2 pounds) might be done in 45 minutes to 1.5 hours.

To smoke salmon on a Traeger pellet grill at 180°F, aim for a cooking time of 3-4 hours, or until the internal temperature reaches 140°F.