Description
Master the art of smoked salmon with this ultimate guide. Learn how to achieve the ideal internal temp, step-by-step instructions, and pro tips for a flavorful and moist result every time.
Ingredients
Scale
- 2 lbs fresh salmon fillet
- 4 cups water
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 2 tbsp black pepper
- 1 tbsp garlic powder
- Wood chips (alder, cherry, or hickory recommended)
Instructions
- Mix water, kosher salt, and brown sugar in a large bowl until dissolved.
- Submerge the salmon fillet in the brine, cover, and refrigerate for 2 hours.
- Pat the salmon dry with paper towels and season with black pepper and garlic powder.
- Preheat the smoker to 225°F and prepare wood chips for smoking.
- Place the salmon skin-side down on the smoker grates.
- Smoke the salmon for 1-3 hours, monitoring the internal temp until it reaches 140°F.
- Remove from the smoker and let the salmon rest for 5-10 minutes before serving.
Notes
- For cold smoking, use a curing method and keep the smoker below 90°F.
- Brining improves flavor and keeps the salmon moist during smoking.
- Use a meat thermometer to monitor internal temperature accurately.
- Prep Time: 15 minutes
- Cook Time: 1-3 hours
- Category: Seafood
- Method: Smoking
- Cuisine: American
Keywords: smoked salmon internal temp, hot smoked salmon, how to smoke salmon, perfect smoked salmon, smoking salmon tips