The time it takes to smoke salmon varies depending on the temperature of the smoker, the size and thickness of the salmon fillet, and the desired internal temperature for doneness.

• At a smoker temperature of about 225°F, smoking salmon typically takes around 3 to 4 hours until it reaches an internal temperature of 145°F, which is considered fully cooked by FDA standards

. A 2-pound fillet usually takes about 1 hour at this temperature if cooked to a lower internal temperature for a more tender result

• Some recommend smoking salmon at lower temperatures between 180°F and 200°F, which can take about 1.5 to 3 hours depending on the fillet size (e.g., 1-2 lb fillets take 45 minutes to 1.5 hours; 2-3 lb fillets take 1.5 to 3 hours)

• For a moist and tender texture, many prefer pulling the salmon off the smoker when it reaches an internal temperature between 130°F and 135°F rather than the full 145°F

• A common approach is to start smoking at a lower temperature (around 165°F) for about an hour, then raise the temperature to about 180°F and continue smoking for another 1 to 2 hours until the salmon reaches the desired internal temperature (130-140°F)

• Using a digital meat thermometer to monitor the internal temperature is crucial for best results, as salmon thickness and fat content can greatly affect cooking time

In summary, smoking salmon generally takes between 1.5 to 4 hours depending on smoker temperature and fillet size, with an internal temperature target of 130-145°F to determine doneness. A typical guideline is about 3-4 hours at 225°F or 2-3 hours at 180-200°F, adjusting based on the internal temperature and texture preference