smoker ChartsDATASHEET // CT-SM-050
smokerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Salmon Fillet (Skin-On, Center Cut) in the smoker
Specification: Whole center-cut skin-on salmon side (2-3 lbs), dry brined in salt and brown sugar, smoked over alder wood
Target Temp
225°F (107°C)
Indirect Smoke
Total Time
60–75 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
145°F (63°C) internal
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat smoker to 225°F (107°C) with your choice of wood. Prepare salmon fillet (skin-on, center cut) (Whole center-cut skin-on salmon side (2-3 lbs), dry brined in salt and brown sugar, smoked over alder wood).
2
Cook
Cook for 60–75 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Firm to touch with glossy lacquered mahogany surface, delicate flakes separate easily, 145°F. Confirm internal temperature reaches 145°F (63°C) internal. Rest for 5 minutes before serving.
Verification Basis & Testing Rig
USDA FSIS 145°F Seafood Safe Minimum; Northwest Alderwood Smoked Salmon Standard.
Pro Tip: Place on a sheet of butcher paper or foil cut slightly larger than the fillet; this makes transferring the tender hot smoked salmon easy.
Related smoker Cook Times
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Crispy Smoked Chicken Wings
225°F (107°C) smoke / 400°F (204°C) crisp75 mins (60 min smoke + 15 min high heat)