What is the Ideal Smoked Salmon Internal Temp? Find Out Here!
Master the art of smoked salmon with this easy recipe. Learn how to achieve the perfect internal temperature, ensure food safety, and enhance flavor using traditional smoking methods.
Ingredients
- 2 lbs salmon fillet (Atlantic, Coho, or Chinook)
- 4 cups water
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp black pepper
- Wood chips (hickory, apple, or alder)
Instructions
- Prepare the Brine: Combine water, kosher salt, brown sugar, lemon juice, garlic powder, and black pepper in a bowl. Stir until dissolved.Brine the Salmon: Submerge the salmon fillet in the brine. Cover and refrigerate for 6-8 hours.Prep the Smoker: Preheat your smoker to 225°F (107°C). Soak wood chips in water for 30 minutes, then drain.Dry the Salmon: Remove salmon from the brine, pat it dry with paper towels, and let it rest uncovered for 1 hour to develop a pellicle (dry, tacky surface).Smoke the Salmon: Place the salmon skin-side down on the smoker rack. Smoke for 2-3 hours, maintaining a consistent temperature of 225°F.Check the internal temperature frequently using a digital meat thermometer. The salmon is done when it reaches 145°F (63°C).Rest and Serve: Remove the salmon from the smoker and let it rest for 10 minutes. Serve warm or chilled with your favorite sides or use it in recipes like bagels, salads, or pasta.
Notes
- For enhanced flavor, experiment with different wood chip varieties.
- Allow the salmon to rest briefly after smoking, as its internal temperature may rise slightly.