Salt
0.3 cups
Brine
8 hr
Smoke
6 hr
8 hr
6 hr
200°F
2.0 lbs
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Inputs
Result
3 lbs = 1,361g fish. Water: 1,361 × 0.75 = 1,020ml = 4.3 cups. Salt: 1,020 × 8% = 82g = 0.28 cups. Sugar: 82 × 0.5 = 41g. Yield: 3 × 0.65 = 1.95 lbs.
Inputs
Result
2 lbs = 907g. Water: 907 × 0.75 = 680ml. Salt: 680 × 6% = 41g = 0.14 cups. Yield: 2 × 0.6 = 1.2 lbs.
Brining time depends on fish type and fillet thickness. Salmon fillets need 6–8 hours in an 8% brine. Trout and smaller fish need 4–6 hours. Tuna steaks only need 2–4 hours due to their dense texture. Over-brining makes fish too salty, so timing matters.
| Fish | Brine % | Brine Time | Smoke Time | Smoke Temp |
|---|---|---|---|---|
| Salmon | 8% | 6–8 hr | 6 hr | 200°F |
| Trout | 6% | 4–6 hr | 4 hr | 180°F |
| Mackerel | 8% | 4–6 hr | 5 hr | 190°F |
| Tuna | 6% | 2–4 hr | 3 hr | 175°F |
Hot-smoked fish is cooked at 175–200°F until the internal temperature reaches 145°F (FDA safe minimum). Salmon smokes best at 200°F for about 6 hours. Trout is more delicate at 180°F for 4 hours. Start low (150°F for 1–2 hours) to set the pellicle, then increase to cooking temperature.
Sweet brines are the most popular choice for smoked fish. Brown sugar adds flavor and helps create the golden mahogany color. A typical sweet brine uses a 2:1 salt-to-sugar ratio. Maple syrup creates a distinctive Northwest-style smoked salmon. Soy-ginger brines add Asian-inspired umami notes.
Smoked fish typically loses 30–45% of its raw weight through moisture loss. Three pounds of raw salmon produces about 2 pounds of finished smoked fish (65% yield). Trout and whitefish lose slightly more moisture (55–60% yield). The weight loss concentrates the flavor and extends shelf life.
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Read our guide
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Last Updated: Mar 19, 2026
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