Can you eat smoked salmon at 130 degrees?

Yes, absolutely. An internal smoked salmon temperature of 130°F is considered safe and ideal for hot-smoked salmon. At this point, the fish is cooked through, opaque, and starts to flake gently. It’s a sweet spot where you still retain juiciness without risking raw texture. Most smoking enthusiasts pull it even slightly earlier (at 120°F–125°F) to avoid dryness, but 130°F is within the acceptable range for both safety and flavor.

Can I put smoked salmon in pasta?

Definitely—and it’s delicious. In fact, adding smoked salmon to pasta is one of the most popular ways to enjoy it. The key is using hot-smoked salmon that's been properly cooked to an internal smoked salmon temperature of 120°F to 125°F. That ensures the fish won’t overcook when added to warm sauces. Gently fold it into the dish just before serving to maintain its flakiness and rich, smoky flavor. Looking for a pasta idea? Don’t miss our steak pasta recipe which you can modify with smoked salmon.

What temperature should salmon be pulled?

Pull your smoked salmon when it reaches an internal temperature of 120°F to 125°F . This is the sweet zone where the flesh turns opaque and begins to flake without drying out. If you're targeting the most succulent texture, 120°F is ideal. Let it rest briefly off the heat to allow minimal carryover cooking—this keeps the final smoked salmon temperature controlled and consistent.

How do you tell if smoked salmon is done?

Smoked salmon is done when it reaches an internal temperature of 120°F to 130°F , depending on your preferred texture. Visually, it will look opaque, firm yet tender, and flake easily with a fork. You’ll also notice it has a rich pink hue from the smoke and an even, cooked texture throughout. Always use a meat thermometer—guessing based on looks alone can lead to under- or overcooked results. Check out our how to smoke salmon in a smoker guide for step-by-step visuals and temperature checkpoints.

Is it okay to eat salmon at 135?

Yes, 135°F is still safe and quite common for those who like a firmer, drier texture. That said, going beyond 135°F risks drying out the fish. You’re best off sticking to 120°F to 130°F if you want moisture and tenderness. At 135°F, the smoked salmon temperature has caused most proteins to fully set, making it perfect for crumbling over salads or folding into grain bowls.

What internal temp is smoked salmon done?

For hot-smoked salmon, the internal smoked salmon temperature should hit 120°F to 135°F . This range gives you flexibility to choose between moist and flaky textures. At 120°F, your salmon will be soft, juicy, and rich. At 135°F, it becomes firmer and a little drier, but still flavorful. For cold-smoked salmon, remember the fish isn’t cooked by temperature—it’s cured and smoked at lower ambient temps (68°F–86°F). Want more dinner flexibility? Try pairing smoked salmon with our summer sausage for a unique smoked charcuterie combo.

Smoked Salmon Temperature: The Best Internal Heat for Perfect Flavor (2025)

Name: Smoked Salmon Temperature: The Key to Perfect Smoking
Prep time: 12 h
Cook time: PT-489357H2M47S
Total time: PT-489357H2M47S
Cuisine: American
Ingredients: Brine: 1 cup kosher salt; 1 cup brown sugar; 4 cups water; Optional: 2 tbsp fresh dill, zest of 1 lemon, 2 crushed garlic cloves; Salmon: 1–2 pounds salmon fillets (skin-on); For Smoking: Wood chips (e.g., alder, hickory, or applewood)

Smoked Salmon Temperature: The Key to Perfect Smoking

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Learn how to achieve perfectly smoked salmon every time with this comprehensive guide. Whether you’re cold-smoking for a silky texture or hot-smoking for a flaky finish, mastering the ideal temperature is key. Follow these easy steps for flavorful, tender smoked salmon that’s perfect for any occasion.

Author: Amelia
Prep Time: 12 hours (includes brining and drying)
Cook Time: 3–4 hours
Total Time: 15–16 hours
Yield: 4 servings
Category: Seafood
Method: Smoking
Cuisine: American
Diet: Gluten Free

Ingredients

Brine:
- 1 cup kosher salt
- 1 cup brown sugar
- 4 cups water
- Optional: 2 tbsp fresh dill, zest of 1 lemon, 2 crushed garlic cloves
Salmon:
- 1–2 pounds salmon fillets (skin-on)
For Smoking:
- Wood chips (e.g., alder, hickory, or applewood)

Instructions

Prepare the Brine: In a large bowl, dissolve the salt and sugar in water. Add optional flavorings for a customized brine.
Brine the Salmon: Submerge the salmon in the brine and refrigerate for 8–12 hours.
Dry the Salmon: Remove the salmon, rinse thoroughly under cold water, and pat dry. Place on a rack and let it air-dry for 1–2 hours to form a pellicle.
Set Up the Smoker: Preheat your smoker to the desired temperature:
- Cold-smoking: 70–90°F
- Hot-smoking: 120–150°F
Add Wood Chips: Add your chosen wood chips to the smoker for flavor.
Smoke the Salmon: Place the salmon fillets in the smoker:
- Cold-smoking: Smoke for 6–8 hours.
- Hot-smoking: Smoke for 3–4 hours or until the internal temperature of the salmon reaches 145°F.
Serve or Store: Once smoked, allow the salmon to cool. Serve immediately or refrigerate for up to 5 days.

Notes

For cold-smoking, monitor the smoker temperature closely to prevent it from exceeding 90°F.
Use a digital thermometer to check the salmon’s internal temperature for accuracy.
Pair your smoked salmon with cream cheese, bagels, or pasta for versatile dishes.

Find it online: https://recipesbyamelia.com/smoked-salmon-temperature/