This study was carried out to assess the microbial quality and safety of smoked catfish (Clarias gariepinus) treated with Sodium chloride (table salt) during 8-week storage at room temperature. Raw catfish steaks were subjected to the following treatments for 5 minutes prior to smoking: 5-25% table salt. The non-treated catfish served as control. The control and the fresh fish treated samples showed diverse microbial load. All treated smoked sample were negative for E. coli and Streptococcus sp. The treatment effectively reduced the TVC, Coliform, Staphylococcus and fungi after smoking and these low microbial counts was maintained until the end of the 8 weeks storage. Treatments with 20 and 25% salt proved best in terms of microbial reduction but organoleptically 5% treatments are acceptable to consumers.