Time and Temp for salmon

Discussion in 'Fish' started by jojo1580, Feb 23, 2010.

  1. I have 4 salmon filets about and inch thick. Any suggestions on time and temp in a propane vertical smoker?
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    I brine mine with a rub mix of salt and brown sugar for 12-24 hours. Then rinse and let them dry. I apply a bit of brown sugar, garlic powder and pepper before going on the smoker. I smoke around 150-175 until I reach 140 internal temp which is usually around 4 hours.
  3. werdwolf

    werdwolf Master of the Pit OTBS Member

    I don't like mine with as much salt and sugar. I brine with salt and a little molasses for 1-2 hours depending on the size. If it's a full inch and a big piece, maybe a little longer. rinse well, and let it set until it forms a pelicle (?spelling), ie until it feels tacky.

    Otherwise, what ^^ he ^^ said.
  4. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    I personally dont brine salmon... I do use brown sugar and some old bay seasoning..On my vertical i use the top rack and smoke at around 250 till the fish reaches around 135 ( just starts to flake with a fork in the thickest part)..Low and slow doesnt really help much with fish..I try and use a light wood with fish , like alder.. Happy smokes !!1

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