How Long Does It Take to Smoke Salmon at 350 Degrees?

Smoking salmon is one of my favorite ways to prepare this tasty fish. The combination of subtle smoke flavor and tender, flaky salmon is hard to beat. While there are many different methods for smoking salmon, using a standard oven set at 350 degrees Fahrenheit is a popular choice.

In this article, I’ll share everything you need to know about how long it takes to smoke salmon at 350 degrees. Whether you are new to smoking salmon or looking to perfect your technique, this guide will help you achieve delicious homemade smoked salmon every time.

Overview of Smoking Salmon at 350 Degrees

Smoking salmon at a low temperature like 350 degrees allows the fish to gradually cook while absorbing flavorful smoke, Here’s a quick rundown of the basic process

• Brine the salmon – Soaking the fish in a salty brine infuses flavor and keeps it moist during smoking. Brining for at least an hour is recommended.

• Dry and add flavor – After brining, pat the salmon dry and coat with spices or rub. Brown sugar and spices like garlic onion, and pepper work well.

• Smoke at 350 degrees – Place salmon on a wire rack in a foil-lined pan and smoke for 1-3 hours, depending on thickness.

• Rest and serve – Allow salmon to rest 5-10 minutes before serving. Enjoy warm, at room temperature, or chilled.

The exact time required will vary based on the size and thickness of your salmon fillet. Read on for more details!

Factors That Affect Cook Time

When using a standard oven to smoke salmon, the thickness of the fillet is the most important factor determining cook time. Here are some guidelines based on fillet thickness:

• 1/2 inch thick – 1 to 1 1/2 hours
• 3/4 inch thick – 1 1/2 to 2 hours
• 1 inch thick – 2 to 2 1/2 hours
• 1 1/4 inches thick – 2 1/2 to 3 hours

Thicker pieces of salmon will take longer to smoke since the heat needs more time to penetrate all the way through the fish. Thinner fillets will cook faster.

The size and shape of the fillet can also make a difference. Larger pieces will generally require a bit more time compared to smaller fillets. Irregular shaped fillets may cook unevenly, so you’ll want to monitor them closely.

Lastly, the brining time can impact total cook time. Salmon that has brined for several hours may take slightly less time to smoke since the salt has already begun gently seasoning and curing the fish.

Step-by-Step Guide

Follow these simple steps for perfect smoked salmon every time using the standard 350 degree oven method:

1. Brine the Salmon

• Make a simple brine by combining 1 cup brown sugar, 1/2 cup salt, and 4 cups water.

• Submerge salmon fillets in brine, cover, and refrigerate 1-2 hours.

• Brining adds flavor and moisture to the salmon.

2. Pat Salmon Dry

• Remove salmon from brine and rinse under cold water.

• Pat the fillets very dry with paper towels.

• Drying the surface helps form a pellicle for smoke absorption.

3. Add Seasoning or Rub

• Coat the salmon all over with spices, herbs or rub.

• Good options include brown sugar, garlic powder, onion powder, lemon pepper, paprika, dill, and more.

• Rubbing adds lots of flavor.

4. Smoke on Wire Rack at 350°F

• Place salmon skin-side down on a wire rack set inside a foil-lined pan.

• Smoke for 1-3 hours at 350°F, until salmon reaches desired doneness.

• Use a thermometer to check for doneness, if desired.

5. Rest and Serve

• Remove salmon from oven and let rest 5-10 minutes.

• Salmon can be served warm, at room temperature, or chilled.

• Enjoy with lemon wedges, dill sauce, crackers, bread, or on salads.

Following this straightforward process will deliver amazing smoked salmon with your home oven. The exact total time will vary based on the size and thickness of your fillet.

Tips for the Best Results

Here are some handy tips to help you achieve the best results when smoking salmon in your oven at 350 degrees:

• Carefully monitor salmon throughout the smoking time. Check for doneness after the minimum recommended time.

• Use an oven-safe thermometer to check the internal temperature, if desired. Salmon is usually done between 140-145°F.

• Add a pan of water to the oven to help keep the salmon moist during smoking.

• Spray the wire rack with nonstick spray so the fish doesn’t stick when removing it after smoking.

• Let the salmon rest 5-10 minutes before serving for the juices to redistribute.

• Serve salmon warm or at room temp for best flavor and texture.

Delicious Finished Dish

When smoked properly, salmon cooked low and slow at 350 degrees turns out amazingly tender and full of flavor. The fish absorbs the subtle smoky taste while still retaining its moisture thanks to brining.

I like to serve my smoked salmon with tangy lemon wedges, creamy dill sauce, capers, and crackers or bread. It also shines in salads, scrambled eggs, pasta, or on bagels with cream cheese and veggies.

However you choose to eat it, smoking salmon at 350 degrees delivers incredible results. Follow this guide for perfect salmon every time. Adjust cook times based on the size and thickness of your fillet. Then relax and enjoy phenomenal homemade smoked salmon.

The ideal internal temperature for smoked salmon is generally between 125°F and 145°F (52°C and 63°C).