How Long to Smoke Salmon
93°C (200°F) for hot smoking
1–3 hours (hot) or 6–12 hrs (cold) • Internal: 63°C (145°F) for hot smoking
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| Hot smoked — thin fillet | 63°C (145°F) | 1–1.5 hours | Flaky, cooked through. Delicate smoke flavour. |
| Hot smoked — thick fillet/side | 63°C (145°F) | 2–3 hours | Full smoke flavour. Rich golden colour. |
| Cold smoked | Below 30°C (85°F) | 6–12 hours | Silky, raw texture. Requires curing before smoking. |
How to BBQ How Long to Smoke Salmon
1
Brine the salmon for 4–8 hours. A simple brine: 1 cup salt, ½ cup brown sugar per litre of water.
2
Rinse the salmon well and pat dry. Place on a wire rack uncovered in the fridge for 2–4 hours to form a pellicle (tacky surface). This is essential for smoke adhesion.
3
For hot smoking: set smoker to 93°C (200°F). For cold smoking: use a cold smoke generator and keep temp below 30°C (85°F).
4
Use alder, apple, or cherry wood. These mild woods complement salmon perfectly.
5
For hot smoking: smoke for 1–3 hours until the internal temperature reaches 63°C (145°F). The salmon should flake easily.
6
For cold smoking: smoke for 6–12 hours at below 30°C (85°F). The salmon remains raw-textured but fully cured and smoked.
7
Remove and rest for 5–10 minutes. Hot smoked salmon is ready to eat. Cold smoked salmon should be sliced thin.
Pro Tips
- The pellicle is non-negotiable. Without it, the smoke won't adhere and you'll get a white albumin residue on the surface.
- Hot smoked salmon is flaky and cooked through — great for salads, pasta, and eating as is.
- Cold smoked salmon is silky and raw-textured — like what you get at the deli. Requires proper curing first.
- Don't over-smoke salmon. 1–2 hours of hot smoking is usually enough for fillets.
- Keep the temperature below 100°C (212°F) for hot smoking — higher temps will dry the salmon out quickly.
Resting Time
Rest for 5–10 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
Frequently Asked Questions
How long to hot smoke salmon?
1–3 hours at 93°C (200°F) depending on thickness. Thin fillets take 1–1.5 hours, while a whole side takes 2–3 hours. Target 63°C (145°F) internal.
How long to cold smoke salmon?
6–12 hours at below 30°C (85°F). The salmon must be properly cured with salt before cold smoking. This method produces deli-style smoked salmon.
What is the pellicle and why does it matter?
The pellicle is a tacky, slightly shiny surface that forms when brined salmon air-dries in the fridge. It helps smoke adhere to the fish and prevents the white albumin from leaching out.