How long does salmon take to smoke at 225 degrees?

At 225°F, salmon typically takes 30 to 45 minutes per pound to smoke. Smaller fillets may take 1 to 1.5 hours, while whole sides could need up to 2.5 hours. Always aim for an internal temperature of 135°F to 145°F depending on your desired texture.

Do I have to brine my salmon before smoking?

While it’s not strictly required, brining is highly recommended. A wet or dry brine helps preserve moisture, enhances flavor, and aids in the formation of the pellicle—the tacky surface that holds smoke. Without brining, your salmon may turn out dry and underseasoned.

Do you wrap salmon in foil when smoking?

Wrapping salmon in foil is optional. It helps retain moisture and simplifies cleanup but reduces smoke penetration. For best results, start unwrapped , then tent with foil during the last 25% of the smoking time to keep the fish juicy.

Do you skin salmon before smoking?

No , it’s best to leave the skin on when smoking salmon. The skin helps hold the fillet together, prevents sticking, and locks in moisture. You can easily remove the skin after smoking if desired.

How long should salmon sit out before smoking?

Letting salmon rest at room temperature for 20–30 minutes before smoking promotes even cooking. This step also helps the pellicle form after brining, allowing smoke to adhere more effectively.

Is salmon good in the smoker?

Absolutely. Smoking transforms salmon into a tender, flavorful, and slightly sweet delicacy. It’s one of the most popular proteins to smoke due to its fat content and ability to absorb smoke beautifully.

How to Smoke Salmon in a Smoker – The Best Method (2025)

Name: How to Smoke Salmon in a Smoker
Prep time: 10 min
Cook time: PT-488930H38M44S
Total time: PT-488930H38M44S
Cuisine: American
Ingredients: 2 lbs fresh salmon fillets (wild-caught preferred); 1 cup kosher salt; 1 cup brown sugar; Optional: 1 tsp black pepper, 1 tsp paprika, zest of 1 lemon, fresh dill sprigs; Wood chips (alder, hickory, or applewood)

How to Smoke Salmon in a Smoker

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Learn how to smoke salmon in a smoker with this step-by-step guide. Perfectly flavored and moist smoked salmon, ideal for meals, appetizers, or special occasions.

Author: Amelia
Prep Time: 10 minutes (plus 8–12 hours brining)
Cook Time: 2–4 hours
Total Time: Approximately 13 hours
Yield: 6 servings
Category: Seafood
Method: Smoking
Cuisine: American
Diet: Gluten Free

Ingredients

2 lbs fresh salmon fillets (wild-caught preferred)
1 cup kosher salt
1 cup brown sugar
Optional: 1 tsp black pepper, 1 tsp paprika, zest of 1 lemon, fresh dill sprigs
Wood chips (alder, hickory, or applewood)

Instructions

Remove pin bones from salmon fillets, rinse with cold water, and pat dry.
In a bowl, mix kosher salt and brown sugar. Add optional spices or zest if desired.
Rub the dry brine over the salmon, ensuring even coverage.
Place the salmon on a tray, cover, and refrigerate for 8–12 hours to cure.
Preheat the smoker to 175°F. Soak wood chips for 30 minutes, then add to the smoker.
Rinse the brine off the salmon, pat dry, and let sit for 30 minutes to form a pellicle.
Place the salmon on a cooling rack over a drip pan and smoke for 2–4 hours, or until the internal temperature reaches 145°F.
Remove from the smoker, let cool slightly, and serve or store as desired.

Notes

Details: Adjust smoking time based on fillet thickness. Thinner fillets may require less time.
To store, refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.

Find it online: https://recipesbyamelia.com/how-to-smoke-salmon-in-a-smoker/