Smoking salmon is a fantastic way to add incredible flavor to this tasty fish The smoking process infuses the salmon with a lovely smoky aroma and flavor while keeping it moist and tender. However, many people wonder – how long does it actually take to smoke salmon?
The smoking time can vary quite a bit depending on several factors like the temperature of the smoker, thickness of the salmon, whether it is a whole side or individual fillets, and more. In this comprehensive guide, we’ll break down everything you need to know to master salmon smoking times.
Overview of Salmon Smoking Times
While smoking times are flexible here is a quick overview of approximate cook times
- Hot smoking at 225°F – 1 hour
- Lower temp smoking around 180°F – 4-6 hours
- Cold smoking – 12+ hours
Thicker cuts of salmon like a whole salmon side will take longer than thinner fillets Brining and curing also adds time to the beginning of the process But once in the smoker, the temperature you use has the biggest impact on total smoking time.
Hot Smoking Salmon
Hot smoking cooks the salmon to safe eating temperatures throughout. The smoker or grill temperature reaches at least 150°F when hot smoking salmon, though 175 to 225°F is more common.
At these hot smoking temperatures, the salmon becomes opaque and flakes easily when done. One hour is typically sufficient to fully cook salmon fillets when hot smoking at standard temperatures of 200-225°F.
Benefits of hot smoking include:
- Shorter cook times
- Salmon can be eaten right away without further cooking
- Works well for thinner cuts of fish
Lower Temperature Smoking
For even more tender and smoke-infused salmon, you can lower the smoker temperature to around 170 to 180°F.
At these lower temps, salmon can take anywhere from 4 to 6 hours to fully cook. The benefit is salmon cooked slowly over lower heat absorbs more smoke flavor.
Cooking at lower temps works best for larger, thicker cuts of salmon. The extra time allows the smoke to thoroughly penetrate thicker pieces of fish.
Cold Smoking Salmon
Cold smoking does not actually cook the salmon. The temperature inside the smoker stays under 90 to 100°F when cold smoking.
Smoking durations are much longer when cold smoking, generally 8 to 12 or more hours. This extremely extended smoke time results in deeply smoked salmon flavor.
However, cold smoked salmon is not safe to eat right out of the smoker. It must be cooked afterwards since the low temperature does not kill any potential bacteria. Cold smoking is also more complex to achieve at home without special gear.
Key Factors that Impact Total Smoking Time
Many variables beyond just temperature setting impact how long your salmon will take to smoke. Here are some of the key factors:
Thickness
Thicker cuts naturally take longer to cook than thinner pieces. A 3-inch thick salmon steak or fillet will smoke longer than a 1-inch thick piece.
For longer cook times, opt for lower heat smoking around 180°F. Otherwise thick salmon risks drying out at higher temperatures that don’t allow enough time for the interior to cook through.
Whole Side vs. Portioned
Smoking a large, whole salmon side takes longer than breaking it down into individual fillets or steaks. A whole side may be 3 pounds or larger vs. 1 pound fillets.
Portion your salmon into manageable sizes if pressed for time. Otherwise, smoke a whole side low and slow for maximum flavor.
Temperature Setting
As outlined already, temperature impacts time significantly. At 225°F, salmon smoke cooks rapidly. At 150°F, expect the process to take twice as long or more.
Higher heat doesn’t necessarily mean better! Salmon cooked between 170 and 180°F for a few hours absorbs smoke deeply.
Curing
Curing or brining salmon before smoking adds 1-12 hours or more to the process depending on the method.
Factoring in curing time, smoking start to finish can take 8+ hours. But curing helps flavor and preserves the fish.
Type of Smoker
Electric smokers with precise temperature controls often smoke foods faster than charcoal or pellet units. Especially for hot smoking above 200°F.
Kamado grills and charcoal smokers cook slightly slower, while cold smoking is best in dedicated cold smoke generators.
Altitude
Higher altitudes impact cook times. Foods cook slower at higher elevations. Increase smoking time by 5-10% per 1000 feet of altitude.
How to Tell When Smoked Salmon is Done
Determining exactly when your smoked salmon is finished cooking relies on a combination of:
- Internal temperature – Salmon is safely cooked at 145°F internal temp. Use a food thermometer to test doneness.
- Texture – Look for opaque, flaky flesh that starts to break apart slightly. Salmon is undercooked if still translucent.
- Fat render – Properly smoked salmon will have white fatty deposits on the surface.
- Color – Fully smoked salmon has a rich golden to reddish-brown exterior.
The best way to guarantee your salmon is fully cooked is to use an instant read thermometer. This prevents over or undercooking.
Smoke the salmon until it registers 140 to 145°F in the thickest area. Carryover cooking will bring it up to safe eating temperatures as it rests.
Tips for Perfectly Smoked Salmon Every Time
Follow these top tips for incredible smoked salmon success:
- For hot smoking, target around 225°F and smoke until 145°F internal temp.
- For lower temp smoking, aim for 170 to 180°F and smoke 4-6 hours.
- Cold smoke 12+ hours then fully cook afterwards before eating.
- Smoke thicker cuts at lower temperatures for more time.
- Portion salmon into manageable sizes to reduce cook time.
- Cure salmon before smoking for added flavor and moisture.
- Use a thermometer to check internal temp – don’t rely on time.
- Rest smoked salmon 5-10 minutes before serving.
With the right temperature, thickness, and tracking doneness, you can easily achieve fantastic smoked salmon. Vary the techniques to suit your timeline and preferences. Enjoy the smoky bounty!
Step 2: Make the salmon brine.
Next, add hot water from the tap to a large glass measuring cup or bowl then stir in brown sugar and kosher salt until dissolved to create a wet brine. Place the cup or bowl in the freezer or refrigerator until it’s completely chilled. You can do this several days ahead of time.
- Kosher salt and table salt are NOT the same thing. Table salt crystals are smaller than kosher salt, so the same measurement contains more salt. If you only have table salt on hand, use half the amount as kosher salt.
- Sea salt may be used in the same amount as kosher salt. Use slightly less if you have “finely ground” sea salt.
Place the salmon skin side up in a dish with high sides that’s just slightly larger than the fillet. Pour in the brine until the fillet is completely submerged — you may not need to use all of it. Cover the salmon then refrigerate for at least 1 hour per pound of fish, or up to 12 hours.
I generally brine thinner fillets for 4-8 hours, and thicker fillets for up to 12 hours.
Best Types of Salmon to Smoke
- Best: Atlantic Salmon or King Salmon (aka Chinook Salmon). These salmon species are generally large, meaty, and deliciously fatty — the size and flavor hold up and pair well with smoke.
- Worst: Wild Caught Sockeye Salmon. I hate using the word “worst” to describe sockeye salmon but in general we don’t find this species to be a good candidate for smoking. Sockeye salmon is typically small and compact, with less fat than Atlantic and King Salmon, and tends to dry out and become chalky on the smoker. I prefer to pan-sear vs smoke wild-caught Sockeye salmon.
- Ok: Coho Salmon. This salmon species is on the smaller side but has more fat than Sockeye and so it doesn’t dry out as easily.
The BEST SMOKED SALMON on a Pellet Grill | Traeger Ironwood 885
FAQ
How long will it take to smoke a salmon at 225 degrees?
Smoke your salmon for 3-4 hours, at 225 degrees Fahrenheit until it reaches an internal temperature of 145 degrees Fahrenheit. The best way to keep a close eye on your internal temperature when cooking is with a meat thermometer.
Do you wrap salmon when smoking?
If you do opt for wood chips, I recommend wrapping them in an aluminum foil packet with cut vents on top to ensure the smaller pieces burn slowly over the course of salmon’s cooking time, and the wood chips don’t burn too quickly before the fish has a chance to absorb the smoke flavor.
How do you know when salmon is done smoking?
You want the internal temperature of the salmon to be at 150°F or higher. TIP – Salmon should be a rich pink after smoking. Look for the meat to begin flaking apart to know when to check the internal temperature for doneness.
How long to smoke salmon at 150 on a pellet grill?
To smoke the salmon, preheat smoker to 150 degrees. Place salmon directly on the grate. Smoke the salmon until it is firm and tender and reaches 145 degrees, about three hours, keeping the temperature very low, around 130 to 150 degrees.