How long should I hot smoke salmon at 165°F?

At 165°F, hot smoking salmon usually takes 6 to 8 hours depending on the thickness of the fillet. Thicker cuts may need a bit more time to reach the safe internal temperature of 145°F .

Is 4 hours enough to smoke salmon?

Yes— 4 hours at 225°F is typically enough for thinner fillets. For thicker cuts or lower temperatures, plan on up to 8 hours.

How do I know if my smoked salmon is done?

Use a food thermometer. Once the internal temp reaches 145°F , your salmon is fully cooked and safe to eat. The flesh should be firm and flake easily.

Can I cold smoke salmon at home safely?

Cold smoking is more complex and requires precise temperature control below 85°F for 12 to 24 hours . It’s safest when you cure the salmon first and use a reliable cold smoker setup.

Do I need to flip salmon while smoking?

No flipping is necessary. Just ensure the smoke and heat circulate evenly, and use a rack or grill grate that lets air flow around the salmon.

Is brining salmon before smoking really necessary?

Yes. Brining helps the salmon retain moisture and enhances flavor. Aim for a brine time of 4 to 8 hours before drying the fillet and placing it in the smoker.

How Many Hours Should You Smoke Salmon? 5 Key Tips for Perfect Results

Smoked Salmon with Garlic Herb Butter

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Smoked salmon is a rich and flavorful dish that can be made using either hot or cold smoking methods. This recipe focuses on achieving the perfect balance of texture and flavor through precise timing and technique.

Author: Alana
Prep Time: 4 hours
Cook Time: 6 hours
Total Time: 10 hours
Yield: 4 servings
Category: Dinner
Method: Smoking
Cuisine: American

Ingredients

Salmon fillet (skin-on)

Salt and sugar (for brine)

Peppercorns, bay leaves

Smoking wood chips (alder, apple, cherry)

Herbs (dill, thyme) optional

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Instructions

1. Brine salmon in salt, sugar, and water for 4–8 hours

2. Rinse and dry for 1–2 hours to form pellicle

3. Preheat smoker to 165°F or 225°F depending on method

4. Place salmon in smoker and maintain consistent temp

5. Smoke for 4–8 hours (hot) or 12–24 hours (cold)

6. Remove once internal temp reaches 145°F

7. Let rest for 30 minutes before serving

Notes

Use alder wood for traditional mild flavor

Monitor internal temp with a meat thermometer

Store leftovers tightly wrapped in the fridge for up to 1 week

Nutrition

Serving Size: 150g
Calories: 220
Sugar: 0g
Sodium: 580mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 24g
Cholesterol: 55mg

Find it online: https://alanarecipes.com/how-many-hours-should-you-smoke-salmon/