What size salmon for smoking?

Is there an optimal size when it comes to smoking salmon? I know smaller fish can dry out and I've heard the fillets from bigger salmon can be too thick. I have yet to smoke any salmon this year but planning on it if/when I get more. Thoughts?

The size of the fish doesn’t make any difference. If it’s a thicker fish then you smoke it longer then a thin fish. You smoke salmon longer then trout because trout are less fatty and will dry out quicker. Also after you soak the fish in a brine and place it on the racks, use paper towels and dab them dry. I also like adding white wine with some water in a bowl when smoking fish. Adds some extra flavor and helps keep some moisture in the meat. The more you do it the better your results will be. I wouldn’t smoke any ocean fish for practice, use river salmon since their quality of meat isn’t as good for the table.

Size only matters as far as how long to leave it in the smoker, portion into sections and go for it.   Really depends on what kind of texture youÂ’d like.  2 hours at 220 after brining does well for me, that long yields a firm finish.  Highly recommend using beechwood and cedar planks.





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I've smoked two batches this year so and I'm still experimenting, but even given my small sample size I've developed some preferences.  I prefer the filets from fish in the low to mid teens because the thickness of their filet have done the best for my preferred brine times.  They end up with the right amount of salt/sugar flavor.  I've tried to add some ginger/garlic juice but none of those flavors came through, so maybe the seasoning might be best added at the time of eating.  I used the tail pieces from a small piece as well as the thickest part of a 20+lb fish.  The thinner tail pieces (brined for 12 hours) had a undesirable texture while the thick filet from the 20lber tasted noticeably blander, not as craveable. It also required a longer smoke time. 

What it comes down for me is, it's personal preference. Brine, brine length, thickness of cuts, seasonings, wood.

Even though I filet pretty good, salmon is so precious I generally steak it out to maximize the end result. Partway through the smoking process bones just fall away and chunks can be separated. Also, the fat can permeate into the meat easily. Putting back in the smoker then allows the smoke to reach more areas.

I use dry alder since so easy to get and it's native around here, and it's my personal preference, but that's just me.

i prefer just cutting mine to be a similar size. the belly is my preference.

i prefer just cutting mine to be a similar size. the belly is my preference.

Smoked belly and collars are the best part cuts! That fish looks delicious!

I have found that smoking fish is like a fine art that marries taste and science. Like other activities that require repetitive tinkering for perfection, I take copious notes and try to only alter one factor at a time but in reality I’m tinkering with a couple things here and there. After about 8 or 9 iterations, I’m pretty happy with my recipe. Like others have mentioned, the size of the salmon is less important than the size of the actual pieces being smoked. Try to keep this consistent as the size of the pieces will dictate how long you need to brine, the amount of smoke you use, and the time/temp that you cook. I use a 12 hour brine and a 3-step smoke process that exposes the fish from 120 degrees, 140 degrees, and 175 degrees. The 140 step is varied to achieve different levels of dryness. The foundation of my recipe and process is from here: https://forum.bradleysmoker.com/index.php?topic=107.0

Good luck!

For me to smoke or not always came down more to which fish were better to eat fresh and how much was there Partly because we dont like frozen salmon so what we didn’t eat or give away ive always smoked

As far as smoking fish of different sizes you just adjust what you’re doing, how you cut and how long you smoke etc

Among my river fishing circle the big ones in the thirties were just always called smokers but we cooked them too

Ive always had good luck with a Little chief smoker (probably need to change that name soon I imagine). Its great for fish since its a set and forget but wont work well for larger meats.
I dry brine in like a 4:1 sugar to salt ratio then air dry and smoke. Never cared too much what kind of wood since the fish and sugar are so strong.

size wise, like others said it doesnt really matter that much imo