The time to smoke salmon depends on the smoking method and the thickness of the fillet. For hot smoking:
- A 2 to 3 lb salmon fillet typically takes about 1.5 to 3 hours at 180–200°F.
- A 1 to 2 lb fillet usually takes about 45 minutes to 1.5 hours.
- The salmon is done when it reaches an internal temperature of about 130°F to 140°F for moist and tender texture. It can go up to 145°F for fully cooked but that might dry it out.
For cold smoking (which does not cook the salmon but flavors it), it takes about 18 to 24 hours at temperatures under 80°F, depending on thickness. In summary, hot smoking salmon takes roughly 1 to 3 hours at low heat until the internal temperature hits 130–140°F, while cold smoking takes 18–24 hours at low temperature without cooking the fish internally.
