Ideally, we suggest that your smoker has a thermometer close to the cooking surface, not close to the fire box, so you can check the temperature.Īfter it is ready, take it off the smoker and get ready to enjoy it. It should be ready at 150°, 145° minimum. This is most important, because it dictates how long will the smoke take. Now, the biggest challenge when smoking salmon is watching the temperature of your fire and the fish.
If you think to just lay your tray of salmon on the grill surface or aluminum foil then you are taking a chance, because it will be difficult for the smoke to affect the fish the way it needs to. Lay the salmon strips out on the grill cooking surface. Once laid out, dab dry the tops of the salmon. Lay out some paper towels on the cutting board to absorb the brine as you remove it from the bag. Go and retrieve the fish from the refrigerator. How Long to Smoke SalmonĪs I mentioned earlier, the upper method is more faster but I like more the slow pecan or alder method.Īlso, down below you can find a table, with detailed temperatures and time needed to smoke salmon. Ideally your low temperature is 150°, the high side should be around 175°. You do not want the temperature to go over 200°. After about 10 minutes, when the coals are gray, add your smoking wood. We suggest starting your coal fire in the offset smoker. This is a quick smoking recipe, but we don’t enjoy that cedar fast smoke over the slow pecan or alder method. Open and place your salmon on the cedar plank, and monitor. Turn On your grill at 450°, place the wood on the grill not directly over the fire, and give it a minute.
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