Perfectly prepared salmon somehow makes any night feel like a special evening when you serve up salmon at dinner. I love the flaky texture and the decadent flavor. So, how long to smoke salmon in electric smoker? Well, you should smoke salmon at 175☏ for around 2 hours or until the fish reaches an internal temperature of 140-150☏.Įven though an electric smoker is an easier experience, using a traditional smoker is more recommended because you have more control over your fish and over your grill.Salmon is one of my favorite types of fish. You could stand a chance of the thermometer pulling the meat apart. We don’t suggest this with salmon though. Most models of electric smokers have a thermometer you can stick in to your meat/fish as it cooks. Soak the chips for about 15 minutes in water, and reapply more chips every 30 minutes. You can use wood chips instead of actual wood Any sporting goods store will carry multiple varieties. Turn On your electric smoker and pre-heat it at 175°. The upside is that you go through each step just as mentioned in the upper section. Using an Electric Smoker for Smoking SalmonĪpart the offset smoker method, there is another way to slow cook a salmon: Using an Electric Smoker.Īn electric smoker does a very fine job and is an easier overall experience. This is applied to all smoked fishes recipes and techniques, so if you are smoking another kind of fish, make sure to have this tip in mind. One last important thing to mention is that after you finish smoking and removed it from your smoker, it is recommended to let it sit at room temperature for at least 30 minutes before serving.
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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