Description
Learn how to smoke salmon like a pro with this comprehensive guide. Achieve the ideal internal temperature for safe, delicious, and tender smoked salmon every time.
Ingredients
Scale
- 2 lbs fresh salmon fillets (skin-on)
- 1 cup kosher salt
- 1 cup brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder (optional)
- Wood chips (e.g., hickory or alder)
Instructions
- Mix salt, sugar, and spices to create a curing mixture.
- Coat salmon fillets generously and refrigerate for 8-12 hours.
- Rinse fillets and pat dry before smoking.
- Preheat smoker to 225°F and prepare wood chips.
- Place fillets in the smoker, skin side down.
- Smoke until the internal temperature reaches 145°F, approximately 2-4 hours.
- Remove, rest for 10 minutes, and serve.
Notes
- For a sweeter flavor, add a tablespoon of honey or maple syrup to the curing mix.
- Use a digital thermometer for precise internal temperature readings.
- Prep Time: 8 hours
- Cook Time: 2-4 hours
- Category: Seafood
- Method: Smoking
- Cuisine: American
Keywords: smoked salmon recipe, internal temperature of smoked salmon, how to smoke salmon, hot-smoked salmon recipe, smoking salmon tips