Fish · smoking times
How long to smoke Salmon fillet
At 250°F, plan on 1 to 1.5 hours in total, whatever the weight. Pull it at 140 to 145°F.
Hot-smoked salmon is cooked fish with a smoky flavor and is usually ready in 1 to 1.5 hours at 225 to 250°F.
Smoking time by smoker temperature
| Smoker temp | Total time |
|---|---|
| 225°F | 1 to 2 hours |
| 250°F | 1 to 1.5 hours |
| 275°F | 40 to 60 min |
These times do not scale with weight because doneness depends on the thickness of the meat.
Pull temperature, safe minimum and rest
| Target | Temperature |
|---|---|
| Pull from the smoker | 140 to 145°F |
| USDA safe minimum | 145°F |
| Suggested rest | 5 min |
Plan your start time
Tips for salmon
- USDA's minimum for fish is 145°F. The flesh should flake with a fork and turn opaque.
- Pat the fillet dry and let it form a tacky surface (a pellicle) in the fridge for an hour before smoking.
- A white protein called albumin may seep out; a lower smoker temperature reduces it.
Best wood
Alder, Apple, Cherry, Maple. See the wood guide for how strong each one is.
Safe minimum temperatures: USDA FSIS Safe Minimum Internal Temperature Chart. Smoker temperature guidance: USDA FSIS, Smoking Meat and Poultry. Smoking times vary with the smoker, the weather, how much the meat weighs, how thick it is and whether you wrap it. These are ranges based on common barbecue practice, not lab measurements. Always cook to the internal temperature, measured with a food thermometer.