Smoking Salmon
Time: 2-3 hours at 65-80°C (150-180°F)
Internal Temperature: 63°C (145°F)
Dry brine, rinse, air-dry for pellicle. Low temp is critical. White albumin is normal but minimise by keeping temp low.
How Long to Smoke Salmon
How long to smoke salmon? 2-3 hours at 65-80°C (150-180°F). Internal temp: 63°C (145°F). Complete smoking guide.
By Bill Ohaire | Published: April 2026 | Last Updated: April 2026
Photo by Rachel Claire on Pexels
Quick Answer
Smoke salmon: 2-3 hours at 65-80°C (150-180°F). Internal temp: 63°C (145°F). Dry brine, rinse, air-dry for pellicle.
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How long to smoke salmon?
2-3 hours at 65-80°C (150-180°F). Dry brine, rinse, air-dry for pellicle.
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Sources & References
1
Food Standards Australia New Zealand
Official Australian food safety guidelines and safe cooking temperatures.
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2
America's Test Kitchen (YouTube)
Rigorously tested steak cooking methods with scientific precision.
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3
Guga Foods (YouTube)
Premium beef experiments — dry ageing, wagyu, and creative steak techniques.
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4