Last Updated on February 15, 2025 by Karen
This easy smoked salmon recipe using a Masterbuilt smoke is perfect for beginners and seasoned chefs alike, guaranteeing a delicious, tender, and flavorful piece of smoked salmon every time.
Smoking salmon at home can transform a simple fish into a delicious, flavorful masterpiece. Using a Masterbuilt Smoker, this easy smoked salmon recipe will help you achieve perfectly smoked salmon every time.
Whether you’re smoking wild-caught salmon, sockeye salmon, or king salmon, the hot-smoking method creates a rich smoke flavor that brings out the natural taste of the fish. In this post, we’ll walk you through the step-by-step guide for smoking the best smoked salmon, including tips for beginners and advanced smokers alike.
Why Smoking Salmon is a Great Way to Cook It
There’s something special about smoking salmon. The low temperature and slow smoking process lock in moisture, creating a flaky texture with layers of flavor that you can’t get from baking or grilling. It’s a great option for anyone who loves wild salmon or the sweet flavor of fresh salmon. Plus, with a Masterbuilt Smoker, achieving perfect results is easy and practically foolproof.
Ingredients You’ll Need to Make Smoked Salmon
To create the best smoked salmon recipe, you don’t need much—just a few simple ingredients. The main components include:
Fresh Salmon Fillets: The base of your smoked salmon, the type of salmon you choose impacts both flavor and texture. Atlantic salmon is commonly used for its mild taste and smooth texture, while sockeye salmon offers a deeper, richer flavor with a firmer texture. King salmon is known for its buttery texture and larger size, making it a popular choice for those who want a more luxurious smoked salmon.
Kosher Salt: Kosher salt is key to seasoning and curing the salmon before smoking. Its coarse texture makes it easier to control the amount of salt on the fillets, ensuring an even cure that enhances the natural flavor of the fish. It draws moisture from the salmon, allowing the other seasonings to penetrate deeply and develop a balanced taste.
Brown Sugar: Brown sugar adds a hint of sweetness to complement the smokiness of the salmon. It also helps to form a beautiful glaze during the smoking process, adding both flavor and texture. The molasses content in brown sugar adds complexity and depth to the flavor profile.
Black Pepper: Black pepper adds a subtle heat and a sharp, slightly pungent flavor to the smoked salmon. It balances the sweetness of the brown sugar and the richness of the fish, giving the salmon a bit of a kick without overpowering the natural flavors of the salmon.
Garlic Powder: Garlic powder infuses the salmon with a mild, savory aroma and flavor. It’s a great way to add depth without the strong pungency of fresh garlic, allowing the other ingredients to shine through while still providing an earthy background note.
Maple Syrup: Maple syrup is used to bring a natural sweetness and a touch of woodsy flavor to the smoked salmon. It pairs wonderfully with the smokiness of the wood chips, and its natural sugars caramelize during smoking, creating a sweet, flavorful coating on the fish.
Olive Oil or Butter: Both olive oil and butter can be used to help coat the salmon before smoking, preventing it from drying out during the process. Olive oil provides a lighter, fruitier flavor, while butter adds richness and a creamy texture. Either option enhances the overall mouthfeel of the finished dish.
Wood Chips: Wood chips are crucial for imparting the signature smoky flavor to the salmon. Fruit woods like applewood or alder wood are commonly used for smoking salmon because their mild, slightly sweet smoke complements the delicate flavor of the fish without overwhelming it. The choice of wood can subtly influence the final taste, so feel free to experiment with different types to find your favorite!
Step-by-Step Guide for Smoking Salmon in a Masterbuilt Smoker
1. Prepare the Salmon: Wet Brine or Dry Brine?
The first step in making perfectly smoked salmon is to brine it. This step helps the salmon retain moisture and adds flavor. You have two great options: the wet brine or the dry brine.
Wet Brine: In a large bowl, combine kosher salt, brown sugar, and cold water in equal parts. You can also add optional ingredients like garlic powder or black pepper for extra flavor. Place your wild-caught salmon fillet in the brine for about 1-2 hours. This is a great method for those who want to lock in the moisture.
Dry Brine: Mix kosher salt and brown sugar (you can add a pinch of black pepper or garlic powder too). Coat the salmon fillet evenly with the mixture, and let it sit for 4-6 hours or overnight in the fridge. This method gives the salmon a more concentrated flavor and a slightly firmer texture.
2. Prepare the Smoker
While your salmon is brining, it’s time to get your Masterbuilt Smoker ready for the hot-smoking process.
- Wood Chips: Add a small handful of alder wood chips (or your preferred type of wood chips) to the smoker. Alder wood chips are perfect for fish, as they add a mild, sweet flavor. If you prefer a stronger smoke flavor, you can use fruit woods or maple wood.
- Temperature: Preheat your smoker to a low temperature—around 225°F to 250°F is the sweet spot for hot smoking salmon.
3. Place the Salmon in the Smoker
After the brining process, remove the salmon from the brine or dry rub and pat it dry with paper towels. You want the surface of the fish to be as dry as possible so it can absorb the smoke flavor effectively.
Place the salmon skin side down on the smoker rack. For best results, avoid overlapping the fillets, and ensure there is enough space between them for smoke to circulate. You can also brush a little olive oil on top of the salmon before smoking to help it retain moisture and enhance flavor.
4. Smoking Time and Temperature
Once your salmon is on the smoker rack, it’s time to start smoking. Close the lid and maintain a low, steady temperature in the smoker. The smoking time can vary depending on the thickness of the fillets, but on average, smoking should take 1.5 to 2.5 hours. Check the internal temperature of the salmon around the thickest part, aiming for 145°F for perfectly cooked fish.
If you prefer a slightly firmer texture, you can go a little higher, but be careful not to overcook it, as it can lose moisture. The fish should be flaky and tender when done.
5. Finishing Touches
Once the salmon reaches the desired internal temperature, remove it from the smoker. You can garnish with fresh herbs, a squeeze of lemon, or even a drizzle of maple syrup for extra sweetness. Let the salmon rest for a few minutes on a cooling rack before serving.
How To Tell When Smoked Salmon is Done?
To tell when hot-smoked salmon is done, the best method is to check its internal temperature, which should reach 145°F (63°C) to ensure it is fully cooked. Use a meat thermometer to check the thickest part of the fillet. In terms of texture, the salmon should be firm but still moist, with the flesh easily flaking apart when you press it gently with a fork. The fish should no longer be translucent and should appear opaque throughout, with a rich pink or orange color and a matte finish. When you gently pull apart the fillet, the flesh should separate into large flakes, which is another sign that it’s cooked through. The aroma of hot-smoked salmon will be rich and smoky, and the flavor should be well-balanced, not too fishy or raw. If your salmon meets all of these indicators, it’s done and ready to serve.
How Do You Serve Smoked Salmon?
Now that your smoked salmon is ready, it’s time to enjoy it! Here are a few ways to serve your creation:
- Serve it on its own as an appetizer with cream cheese and crackers.
- Use it to make a smoked salmon bagel or sandwich with your favorite side dishes.
- Top a salad with the smoked salmon for a light, flavorful meal.
- Pair it with some favorite side dishes like roasted veggies or a fresh green salad.
How Long Does Smoked Salmon From Masterbuilt Smoker Last?
Smoked salmon from a smoker can last quite a while if stored properly. Generally, smoked salmon can last 1 to 2 weeks in the refrigerator if it’s been kept in an airtight container or tightly wrapped in plastic wrap or aluminum foil. The key is keeping it cold, ideally at or below 40°F (4°C).
If you want it to last even longer, you can freeze smoked salmon, which can extend its shelf life to around 3 months. Just make sure to wrap it well in plastic or vacuum seal it before freezing to prevent freezer burn.
Always check for signs of spoilage, such as an off smell, sliminess, or discoloration, to ensure it’s still safe to eat.
How Do You Store Leftover Smoked Salmon?
To store leftover smoked salmon properly and keep it fresh, start by wrapping it tightly in plastic wrap or aluminum foil. Alternatively, you can place it in an airtight container or a resealable plastic bag to minimize exposure to air. Store the wrapped salmon in the refrigerator at or below 40°F (4°C), where it will stay fresh for about 1 to 2 weeks.
For longer storage, you can freeze the smoked salmon by wrapping it tightly in plastic wrap and then placing it in a freezer bag or vacuum-sealed bag, ensuring as much air as possible is removed to prevent freezer burn. When you’re ready to eat it, thaw it in the refrigerator overnight for the best texture and flavor. This way, you can enjoy your smoked salmon later while preserving its quality.
How Long Does Smoked Salmon Last in the Freezer?
Smoked salmon can last in the freezer for up to 2 to 3 months if stored properly. To maximize its freshness and prevent freezer burn, wrap the smoked salmon tightly in plastic wrap, aluminum foil, or place it in an airtight container or a freezer-safe zip-top bag. Be sure to remove as much air as possible before sealing to help preserve its quality.
For the best taste and texture, it’s ideal to consume frozen smoked salmon within this timeframe. While it may still be safe to eat after a few months, its quality could diminish over time. When ready to eat, thaw the smoked salmon in the refrigerator overnight for optimal results.
How Much Smoked Salmon Should You Serve Per Person?
When serving smoked salmon, the general guideline is about 3 to 4 ounces (85 to 115 grams) per person as a starter or appetizer. If the smoked salmon is the main dish, you may want to increase the portion to about 6 ounces (170 grams) per person.
These portions can vary depending on whether the smoked salmon is part of a larger spread with other dishes or if it’s the main attraction. It’s always a good idea to consider the appetite of your guests and the variety of food being served.
This easy smoked salmon recipe with a Masterbuilt Smoker is a great way to enjoy hot-smoked salmon at home. The smoke flavor from alder wood chips and the low temperature smoking process create a delicious, tender fish that’s perfect for any occasion. Whether you’re smoking wild-caught salmon, sockeye salmon, or king salmon, this recipe is simple, quick, and produces best results with minimal effort. It’s the ideal method for creating a flaky texture and a deep, smoky flavor that will have you coming back for more.
So, if you’re looking for the best method to smoke salmon or trying it for the first time, give this easy recipe a try with your Masterbuilt Smoker. You’ll be amazed at how simple it is to create perfectly smoked salmon every time!
Best Easy Smoked Salmon Recipe with Masterbuilt Smoker
Ingredients
- 2-3 lbs fresh salmon fillets
- ¼ cup kosher salt
- ¼ cup brown sugar
- 2 tbsp black pepper
- 1 tsp garlic powder
- 2 tbsp maple syrup optional
- Wood chips
- Olive oil or butter for basting optional
Instructions
- If using wet brine, in a large bowl, mix equal parts kosher salt, brown sugar, and cold water. Submerge your salmon fillets in the brine for 1-2 hours, ensuring they are fully covered.
- Mix kosher salt, brown sugar, black pepper, and garlic powder in a small bowl. Rub the mixture all over the salmon fillets, then cover and refrigerate for 4-6 hours or overnight.
- Preheat your Masterbuilt Smoker to 225°F (107°C). Add your choice of wood chips to the smoker tray.
- After brining, remove the salmon from the brine or dry rub and pat it dry with paper towels. Brush the top of the salmon fillets lightly with olive oil or melted butter if desired for extra moisture and flavor.
- Place the salmon fillets skin-side down on the smoker rack. Arrange them in a single layer with space between each fillet for proper smoke circulation. Smoke the salmon at 225°F (107°C) for 1.5 to 2.5 hours, depending on the thickness of the fillets. Check the internal temperature with a meat thermometer—aim for 145°F (63°C) at the thickest part.
- Once the salmon reaches the desired internal temperature, remove it from the smoker and let it rest for 5 minutes. Optional: Drizzle with maple syrup or garnish with fresh herbs and a squeeze of lemon.
