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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.
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Best Easy Smoked Salmon Recipe with Masterbuilt Smoker

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.

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.