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Salmon smoking times

post #1 of 8
Thread Starter 
Can anyone tell me about how long it will take to smoke 1-3/4 LB of salmon fillets? What I've read so far is that they should smoke at 225-240 until the meat reaches about 165 and is flaky. How long will that take? I'm trying to plan out the times so I have an organized smoke (doing some sausage and a brisket as well, also first time on them).

As the wise King Salmon said, "smoke'em if ya got'em!"
post #2 of 8

Hello there...When I have done salmon..I have done it at 225*...and had a probe in the center of it monitoring the temp...shooting for 145*...but at around 130-135..I take a peek..and if the top of the salmon is turning white with the oils rising to the top..I usually pull it then....I would say that is around 1-1/2 hours....I don't like my fish over cooked and dryed out...so you'll have to have to make the call as to how you like it...when I pull it... it is always very moist inside....
Good Luck..

post #3 of 8
Thread Starter 

Re: Salmon smoking times

vulcan thanks for the reply.

Now, does anyone have a good recipe for smoked salmon & dill spread? I found some on the Internet, but I'd like to try a recipe from this group first, if one's to be had!
post #4 of 8

The seasoning I use on salmon is....leave the skin on...coat the fillet with evoo...then i use the McCormick Garlic Pepper Seasoning grinder...and then sprinkle dill weed on top also...it's not a dill spread...but it's dill weed...smoked with cherry wood...real nice flavor....and no I don't brine the fish first either..


post #5 of 8

Re: Salmon smoking times

Hey Buckeye,

Why don't you post the link to that dill spread that you have? My wife is ready for some Salmon :D . If anyone else posts one then we can choose. 8) .
post #6 of 8
Thread Starter 

Re: Salmon smoking times

Hey Cajun,
I found several that looked good:
Recipe-zaar Salmon, Dill, and Cream Cheese Spread
Cooks.com Smoked Salmon Dip

The one that came the closest to what I was looking for:
All Recipes Smoked Salmon Spread

So I combined it with some others and came up with this (which I haven't tried yet, but my virtual 'cook's taster' imagines it would be pretty good:
2 (8 ounce) packages cream cheese, softened
12 ounces smoked salmon, chopped
3 dashes Worcestershire sauce
3 drops hot pepper sauce
2 tablespoons chopped green onion
2 teaspoons fresh-squeezed lemon juice
1 teaspoon prepared horseradish
2 tablespoons minced fresh dill
Salt and ground black pepper to taste

In a medium bowl, stir cream cheese until it is no longer
in a hard form. Add other ingredients and stir. Season to
taste with salt and pepper; chill 'til flavors meld, about
1 hour or preferably overnight.

Can be served with crackers or small slices of bread. Delicious!
(Dip can be covered and refrigerated for up to 2 days.)

Now I'm looking for any improvements and suggestions!
post #7 of 8
Thanks, that looks good. Maybe a little more hot sauce and horseradish?
post #8 of 8
Thread Starter 

Re: Salmon smoking times

My thinking, too!! That recipe had just enough to flavor.

The hot sauce I use is homemade by a friend, and he puts habanero in it. It's wicked stuff.

Horseradish to me is like garlic, if I add it to something, I like to taste it.

I'd probably go a little heavier on both.
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