How long to smoke salmon?
Hot-smoked salmon fillets take roughly 1–2 hours at 175–225°F, depending on thickness. Cook to 145°F, or until the flesh is opaque and flakes easily. Cold-smoked (lox-style) salmon is a separate cure-and-smoke process with its own safety rules.
- Pit temperature
- 175–225°F (hot smoke)
- Estimated time
- ≈1–2 h for a fillet at 175–225°F
- Done when
- 145°F / opaque and flaking
- USDA safe minimum
- 145°F (fish)
- Rest
- Serve warm or chill.
Salmon smoking time by pit temperature
| Pit temperature | Estimated cook time |
|---|---|
| 175–200°F | ≈1.5–2 h |
| 225°F | ≈1–1.5 h |
Estimates for planning only. Every cut, cooker and day is different — cook to temperature and tenderness, not the clock.
What changes the cook time
- Thicker fillets take longer.
- A brine or dry cure firms the flesh and seasons it.
- Letting the cured fillet air-dry until tacky (the pellicle) helps smoke adhere.
The Major's orders, step by step
- Brine or dry-cure, rinse, and air-dry to a tacky surface.
- Smoke gently over alder or apple.
- Pull at 145°F or when it flakes; rest briefly.
Which wood for salmon?
Alder. It is the lightest wood on the roster — mild, slightly sweet and faintly herbal — and alder-smoked salmon is the Pacific Northwest classic for a reason. Apple and maple are the alternatives.
Best wood for smoking salmon →Questions recruits ask
Is cold-smoked salmon the same?
No. Cold smoking never cooks the fish and depends on proper curing and temperature control. Treat it as a separate, more technical process.
Further orders
Safe minimum temperatures from the USDA FSIS safe temperature chart. Times are editorial planning estimates, not guarantees. Major Wood is our fictional pit commander. Last updated 2026-10-07.