Home › Cooking Times › Smoking › Hickory Wood › Salmon

Hickory-Smoked Salmon

How to smoke salmon with hickory wood. Smoke at 65-80°C (150-180°F) for 2-3 hours. Hickory adds bold, bacon-like, slightly sweet flavour. Complete guide with temperatures and times.

By Bill Ohaire | Published: April 2026 | Last Updated: April 2026

BBQ smoker producing aromatic smoke

Photo by Rachel Claire on Pexels

Quick Answer

Smoke salmon with hickory wood at 65-80°C (150-180°F) for 2-3 hours. Internal temp: 63°C (145°F). Hickory adds a bold, bacon-like, slightly sweet flavour.

Why Hickory Wood for Salmon?

Hickory is a strong-intensity smoking wood with a bold, bacon-like, slightly sweet flavour profile. North American classic — the backbone of Southern US BBQ.

Hickory is a workable pairing for salmon. Can be bitter if over-smoked. Use chunks, not chips, for a longer, mellower burn.

Wood

Hickory

Intensity

Strong

Flavour

Bold, bacon-like, slightly sweet

Smoker Temp

65-80°C (150-180°F)

Smoke Time

2-3 hours

Internal Temp

63°C (145°F)

How to Smoke Salmon with Hickory

  1. Prep the salmon: Dry brine with 2:1 sugar-to-salt mix for 4-8 hours. Rinse, pat dry, air-dry 1-2 hours until a tacky pellicle forms.
  2. Set up your smoker: Preheat to 65-80°C (150-180°F). Add hickory wood chunks (not chips — chunks burn slower and produce cleaner smoke). Use less than you think — hickory is intense.
  3. Smoke: Place the salmon on the grate, fat side up (skin side down). Maintain a steady temperature throughout the cook.
  4. Monitor: Use a leave-in probe thermometer. Check the temperature regularly.
  5. Target temp: Cook until the internal temperature reaches 63°C (145°F).
  6. Rest: Rest for 10 minutes before slicing or serving.

The pellicle is essential — it's the tacky surface that forms after air-drying. Smoke won't adhere without it. Hot smoked salmon is fully cooked and flaky, unlike cold smoked (lox). Keep the temp low to avoid the white albumin leaching out.

Hickory Wood — Flavour Profile

CharacteristicDetail
FlavourBold, bacon-like, slightly sweet
IntensityStrong
Best ForBeef and pork
OriginNorth American classic — the backbone of Southern US BBQ

Wood Pairing Tips

Hickory is a bold wood. For salmon, consider blending with a milder wood like apple or cherry to soften the intensity. Start with a 50/50 mix and adjust to taste.

Pro tip: Always use seasoned (dried) wood, never green. Green wood produces bitter, acrid smoke. Chunks over chips for a cleaner, longer burn. And remember — thin, blue smoke is the goal. Thick white smoke means your fire needs more oxygen.

Try Our BBQ Cook Time Calculator

Get precise cooking times for any meat, cut, and method. Never over-cook or under-cook your BBQ again.

Open Calculator

Frequently Asked Questions

Is hickory good for smoking salmon?

Hickory can work for salmon, though it's not the traditional pairing. Hickory provides a bold, bacon-like, slightly sweet flavour at strong intensity.

How long to smoke salmon with hickory wood?

Smoke salmon with hickory at 65-80°C (150-180°F) for 2-3 hours. The wood choice doesn't change the cooking time — focus on the internal temperature reaching 63°C (145°F).

What temperature to smoke salmon with hickory?

Smoke salmon at 65-80°C (150-180°F) regardless of wood type. Hickory burns hot — use less wood and add more as needed.

Related BBQ Guides

Best Wood for Smoking Guide Mesquite-Smoked Salmon Apple-Smoked Salmon Hickory-Smoked Brisket Hickory-Smoked Pork Ribs All Cooking Times

Sources & References

1
Serious Eats
Kenji Lopez-Alt's science of grilling fish without sticking.
Reference
2
Mad Scientist BBQ (YouTube)
Seafood BBQ experiments with detailed cook logs.
Video
3
Weber Grill Skills
Weber Australia's guide to grilling seafood on the BBQ.
Manufacturer
4
Food Standards Australia New Zealand
Official Australian seafood safety and handling guidelines.
Government