How Long to Smoke Salmon

Silky hot-smoked salmon. Get the cook time and the temp to pull it.

Timing

This cut goes by feel and internal temperature, not weight. See the method and target temp below.

Gear for the cook

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Pellet smokersset-and-forget temps Wireless meat thermometercook to temp, not clock Smoking wood pelletsrestock flavors BBQ rubs (variety)flavor Butcher paperbeat the stall Nitrile BBQ gloveshandle + shred

Smoking salmon: the short answer

This one goes by method and internal temperature, not weight. Low and slow at ~200°F for about an hour. Brine first; pull at 145°F.

Pro tip

Low and slow at ~200°F for about an hour. Brine first; pull at 145°F.

Cook to temp, not time

Every smoke is different — wind, humidity, how often you open the lid, and the cut itself all change timing. A good wireless thermometer is the single best upgrade for consistent BBQ: set the target, and cook until it hits, not until the timer says so.

FAQ

How long does it take to smoke salmon?

It's timed by method, not weight. Low and slow at ~200°F for about an hour. Brine first; pull at 145°F.

What temp do you pull salmon?

Pull salmon at about 145°F internal, then rest before serving.

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