Smoked Salmon Help

Started by ahron, January 26, 2007, 09:36:56 PM

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I need some advise smoking salmon.  I have a party stating noon on Sunday and I have (3)  2.5pound salmon fillets I will be smoking.  I have an excellent sugar based rub i use all the time on salmon i was planning on using here. 

My questions are

1. How long will these take and what temperature should I cook them at in my Digital Smoker? 
2. Any wood preferences people like? 
3. Is there an internal temperature they should be cooked to so i don't have to keep opening the door to check on them? 
4. What about a quick brine before the smoke?

Thanks for your help!


There are a lot of recipes and cooking instructions on Old's site.

Here is the salmon section:

I have tried Kummok's recipe and really like it.  Temps and times are there.  The others are most like great as well.

Welcome and Enjoy.
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So I wanted to give everyone an update so to what i did and the results.

I cut the Salmon fillets in half about 1.5 pds each.  Brined them in 8 cups of water, 2 Cups of Kosher Salt, and 2 Cups of brown sugar.  Brine time was 4 hours.  Took them out and patted them dry and left them out for 1 hour. 

I sprinkled this sugar based rub on top

Preheated the smoker to 225deg then smoked the Salmon for aprox 3 hours.

The results were amazing.  I a still receiving thank you letters and recipe requests from the guests.


Glad your salmon was a hit, hot smoked salmon is now a firm favourite of mine  ;)
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