Do you smoke salmon at 180 or 225?

You can smoke salmon at both, but 180°F is ideal for even cooking. Smoking at 225°F may cook the fish too quickly, risking dryness.

Is salmon safe at 150?

Yes, salmon is safe at 150°F. This temperature ensures the fish is fully cooked, firm, and flavorful, following FDA guidelines.

Can you eat salmon at 130 degrees?

Salmon at 130°F is medium-rare, with a soft, slightly translucent center. Ensure safety by using fresh, high-quality fish.

What temperature is salmon done at?

Salmon is done when its internal temperature reaches 145°F, ensuring it is fully cooked and safe to eat.

Is salmon done at 145 or 165?

145°F is the FDA-recommended internal temperature for cooked salmon. 165°F would likely overcook and dry it out.

What is the internal temperature of smoked salmon?

For hot-smoked salmon, aim for an internal temperature of 145°F. Cold-smoked salmon typically remains below 90°F during the process.

Smoked Salmon Temperature: The Key to Perfect Smoking

Description

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.

Ingredients

Scale

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.

Prep Time: 12 hours (includes brining and drying)
Cook Time: 3–4 hours
Category: Seafood
Method: Smoking
Cuisine: American

Keywords: smoked salmon temperature, how to smoke salmon, cold-smoked salmon, hot-smoked salmon, smoked salmon recipe