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I need some advice on smoking salmon

post #1 of 6
Thread Starter 

I read through the posts on smoking salmon and really was unclear on what to do. This is pretty much my first attempt on smoking salmon.

I want the salmon to turn out like what one would buy at the store already smoked.

I was wondering on the time to smoke it and the internal temperature of the fish when done. I want it dense and dry not unlike jerky, but not as dried out. I want it to last a week in the fridge. I got some smoked salmon from Pike Place Market in Seattle and it was such a treat in my salads for lunches. I was thinking that I can do something like that myself.

What temp should they be smoked.

How long to brine and air dry. I did read some good posts that seem reasonable on that subject.

Thanks for any help.


post #2 of 6

I smoke my fish at 200* until flaky with a fork (recommended IT for fish is 145* minimum).  That is after a brine, of course, for safety and flavor.  I like mine on the dry side as well. so I just smoke it until it reaches my desired consistency (usually well past 145*).  Salmon does not take very long to smoke -- 1.5-2 hours, depending on fillet thickness.  Try and cut your fillets so they are portioned into pieces of uniform thicknesses because the thinner pieces will finish faster than thicker pieces.


Your first attempt will not likely meet your high standards, as there is a learning curve with anything new.  But it will likely be very tasty and provide a great foundation for your future successes.


Don't forget to document your journey for us!

post #3 of 6
post #4 of 6

Smoked salmon is just plain wonderful. If you do a search  you will find quite a few  different recipes. I had to try two or three different recipes and do some tweaks before I found one that I really love. I have not tried Bears recipe but I have heard nothing but good things.

post #5 of 6

Thanks for the recommendations guys!


Yes Brian, the one they're referring to sounds like what you're looking for.

My recipe is not what you would use for making Salmon for Dinner.

It is for picking & snacking.


The link Al gave you will take you there, and you can always find it at the bottom of any of my posts, in my signature with a whole bunch of other Step by Step instructions.





PS:   Also you can look at some of the Salmon Smokes done by "Alaskan Bear". That guy is a Master of Salmon !!!!

post #6 of 6
Thread Starter 

Thanks to you all. I will be starting this here pretty soon. I will smoke tomorrow. I think today, I will do a chicken. I will try to post some pictures of the results.


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