Smoked Fish & Seafood Guide: Salmon & Trout

Meats covered in this guide: Click to view

Cut of Beef

Smoker Temp

Target Internal Temp

Spices / Marinades

Tips & Tricks

Salmon (Side / Fillet)

80°C – 105°C

60°C (Flakes easily)

Dry brine: 2 parts brown sugar, 1 part kosher salt, black pepper, dill.

Cure in the dry brine for 4-8 hours, rinse off, and let air-dry in the fridge for 2 hours to form the pellicle. Smoke skin-side down.

Whole Trout

90°C – 110°C

60°C

Stuff cavity with lemon slices, dill sprigs, minced garlic, and butter.

Prop the belly cavity open with toothpicks so smoke penetrates the inside. The skin will peel right off when done.

Whitefish (Halibut / Cod)

105°C – 120°C

55°C – 60°C

Lemon pepper, garlic powder, paprika, olive oil binder.

Very lean fish that dries out quickly. Smoke it on a cedar plank or in a foil boat with a splash of white wine and butter.

Tuna Steaks

105°C – 110°C

45°C (Rare / Med- Rare)

Soy sauce, ginger, and sesame oil marinade. Coat in sesame seeds.

Tuna should be served rare in the middle. Smoke just long enough to infuse flavor (20-30 mins), then sear over high heat for 1 minute per side.

Swordfish / Mahi Mahi

110°C – 120°C

60°C

Blackened seasoning (cayenne, thyme, oregano, garlic, salt).

These are dense, meaty, steak-like fish. Do not overcook them past 60°C, or the texture will become incredibly dry and chewy.

Oily Fish (Mackerel / Bluefish)

80°C – 95°C

60°C

Heavy salt wet brine, coarse black pepper, mustard seeds.

Their high oil content makes them absolutely perfect for smoking. Their strong flavour can even stand up to heavier woods.

Whole Snapper / Sea Bass

110°C – 120°C

60°C

Olive oil rub, thyme, garlic, and citrus zest.

Score the skin diagonally down the sides to let smoke penetrate the meat and prevent the fish from curling up. Don't forget to eat the cheek meat!

Eel

80°C – 95°C

65°C

Unagi-style glaze (soy sauce, mirin, sugar, sake).

Extremely fatty and rich. Needs a wet brine first, then a slow smoke to render the fat. Baste with the sweet glaze repeatedly during the last 30 minutes.

Shrimp / Prawns (Jumbo)

110°C – 120°C

49°C – 54°C (Opaque/ Pink)

Tossed in melted butter, Old Bay seasoning, garlic, and lemon.

Smoke them directly on the grates or on skewers. They cook incredibly fast (15-25 minutes). Pull them exactly when they turn pink and curl into a "C" shape.

Sea Scallo ps

110°C – 120°C

54°C (Opaque)

Light olive oil, sea salt, cracked pepper, a dash of smoked paprika.

Smoke for 20-30 minutes for flavor, then give them a blazing hot, 30-second sear in a cast-iron skillet with butter to form a crust.

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Smoking Details

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Smoker Temp:

105°C – 120°C

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Tips:

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Smoker Temp:

120°C – 135°C

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110°C – 120°C

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Smoker Temp: 80°C – 105°C. Target Temp: 60°C (Flakes easily). Spices: Dry brine: 2 parts brown sugar, 1 part kosher salt, pepper, dill. Tips: Cure in dry brine for 4-8 hours, rinse off, and let air-dry in fridge for 2 hours to form the pellicle. Smoke skin-side down.

Smoker Temp: 90°C – 110°C. Target Temp: 60°C. Spices: Stuff cavity with lemon slices, dill sprigs, minced garlic, butter. Tips: Prop the belly cavity open with toothpicks so smoke penetrates the inside. The skin will peel right off when done.

Smoker Temp: 105°C – 120°C. Target Temp: 55°C – 60°C. Spices: Lemon pepper, garlic powder, paprika, olive oil binder. Tips: Very lean fish that dries out quickly. Smoke it on a cedar plank or in a foil boat with a splash of white wine and butter.

Smoker Temp: 105°C – 110°C. Target Temp: 45°C (Rare / Med-Rare). Spices: Soy sauce, ginger, and sesame oil marinade. Coat in sesame seeds. Tips: Tuna should be served rare in the middle. Smoke just long enough to infuse flavour (20-30 mins), then sear for 1 min per side.

Smoker Temp: 110°C – 120°C. Target Temp: 60°C. Spices: Blackened seasoning (cayenne, thyme, oregano, garlic, salt). Tips: These are dense, meaty, steak-like fish. Do not overcook them past 60°C, or the texture will become incredibly dry and chewy.

Smoker Temp: 80°C – 95°C. Target Temp: 60°C. Spices: Heavy salt wet brine, coarse black pepper, mustard seeds. Tips: Their high oil content makes them perfect for smoking. Their strong flavour can even stand up to heavier woods.

Smoker Temp: 110°C – 120°C. Target Temp: 60°C. Spices: Olive oil rub, thyme, garlic, and citrus zest. Tips: Score the skin diagonally down the sides to let smoke penetrate the meat and prevent curling. Don't forget the cheek meat!

Smoker Temp: 80°C – 95°C. Target Temp: 65°C. Spices: Unagi-style glaze (soy sauce, mirin, sugar, sake). Tips: Extremely fatty and rich. Needs a wet brine first, then a slow smoke to render the fat. Baste with glaze repeatedly at the end.

Smoker Temp: 110°C – 120°C. Target Temp: 49°C – 54°C (Opaque/Pink). Spices: Tossed in melted butter, Old Bay seasoning, garlic, and lemon. Tips: Smoke directly on the grates or on skewers. They cook fast (15-25 mins). Pull them exactly when they turn pink and curl.

Smoker Temp: 110°C – 120°C. Target Temp: 54°C (Opaque). Spices: Light olive oil, sea salt, cracked pepper, a dash of smoked paprika. Tips: Smoke for 20-30 minutes for flavour, then give them a blazing hot, 30-second sear in a cast-iron skillet with butter to form a crust.