How to Smoke Salmon

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The American Heart Association recommends consuming smoked salmon. There are a few reasons it is beneficial.

For one, because of its Omega-3 oils, studies show it helps fight coronary heart disease. Second, eating smoked salmon reduces the chances of experiencing the most common stroke by 40% in men. Third, for pregnant women, enjoying a tasty piece of smoked salmon deters depression.

Now that you know it’s good for you, you must know how to smoke salmon best. So, let’s get smoking! Keep reading for the scoop.

What Type of Salmon Should You Use?

Various kinds are best for smoking salmon. The good news is that they are easy to find too.

Atlantic Salmon

It has coloring that is brighter orange. Atlantic salmon also has a high-fat content, giving smoked salmon a potent flavor. We recommend you check out this link for excellent wild Alaskan salmon.

King Salmon

Also known as Chinook salmon, this popular variety many people enjoy smoking. It has an extra flaky texture, deep red coloring, and high-fat content.

Sockeye Salmon

Second to King Salmon in popularity is Sockeye. With a pleasant balance of leanness and firmness, it’s great to smoke as it will not fall apart.

Season Your Salmon

Before you officially start smoking salmon, you should brine and season it. You could use a wet or dry brine. Dry brining means coating the salmon with salt and seasonings, while wet brine means soaking it in salty water mixed with seasoning.

Ready to Start Smoking

Once the salmon is dried and cured, you start the hot-smoking process. Set the temperature to 225 degrees Fahrenheit. The salmon should reach 145 degrees Fahrenheit for its internal temperature.

You will need to choose the right setting, depending on your equipment. For a Traeger, you start the grill and select the setting “Smoke.” For a WiFIRE-enabled grill, set it to “Super Smoke.”

Let the grill preheat for five to ten minutes before you directly set the salmon on the grill grate.

How Long to Smoke Salmon

There are a few factors. How long to smoke salmon depends on how many salmon you smoke and how thick the pieces are.

A good rule of thumb is to choose the lowest available setting. Check on the salmon approximately every 20 minutes. It would help if you kept checking until reaching the desired internal temperature.