Smoked Salmon in a Masterbuilt Electric Smoker

salmon smoking on the grates of a masterbuilt electric smoker

Smoked Salmon in a Masterbuilt Electric Smoker

Smoking salmon in a Masterbuilt electric smoker is a great way to make moist and flavorful fish. Add your favorite rub or seasoning and a BBQ sauce for a delicious, sweet and savory main dish.

Prep Time 1 30

Cook Time 2 30

Brine Time 8

Total Time 12

Servings

Calories 493kcal

Author Meghan Martigan

Equipment

1 Baking Dish
Plastic Wrap
1 Wire Rack with Baking Sheet
1 Aluminum foil pan
1 Basting brush

Ingredients

For the Brine:

4 Cups Water
½ Cup Brown Sugar
2 tablespoon Kosher Salt

For the Salmon:

4 Salmon fillets 7-8 ounces each
2 teaspoon Olive Oil
2 tablespoon BBQ rub, Cajun Seasoning, etc.
1 Cup Your Favorite BBQ Sauce such as Blues Hog

Instructions

Prepare the Brine Solution

Boil the water in a pot and then remove from heat and stir in the brown sugar and salt until completely dissolved.
4 Cups Water, ½ Cup Brown Sugar, 2 tablespoon Kosher Salt
Place the pot of brine into the refrigerator until it is chilled.

Remove Pin Bones

Rinse the salmon fillets under cold running water. Pat dry with paper towels, then run your fingers over the surfaces to feel for any exposed pin bones.
4 Salmon fillets
Carefully remove the pin bones if you find any.

Brine the Salmon

Pour the chilled brine into the bottom of a shallow baking dish.
Place each salmon fillet skin side up into the brine, then pour extra brine into the dish to completely cover the fish.
Cover the dish with a lid or plastic wrap. Place it in the refrigerator for at least 4 hours but preferably 8 hours or more (overnight).

Form the Salmon Pellicle

Rinse the fillets under cold running water to remove the brine. Place the fillets on a wire rack set over a baking sheet, skin side down.
Pat the fillets dry with paper towels and check for pin bones one final time.
Place the rack/baking sheet in the refrigerator uncovered to allow the salmon to form a pellicle on the surfaces for at least 1-2 hours, if not longer.

Start and Set Up the Masterbuilt

Place an aluminum foil pan filled with water on the lowest rack of the smoker.
Set the temperature to 150°F and the time to 4 hours just to make sure it doesn't shut off during the cooking process.
Fill the wood chip dispenser and turn the handle counterclockwise to dump the chips into the tray.

Slow Smoke the Salmon

Once the salmon has formed a tacky coating on the surface, carefully brush olive oil onto the skin of each fillet and season them as desired.
2 teaspoon Olive Oil, 2 tablespoon BBQ rub, Cajun Seasoning, etc.
Place them on the middle rack of the smoker. Make sure to space them enough to allow airflow between the fillets.
Insert a probe thermometer into the thickest part of the largest fillet to monitor the internal temperature of the salmon.
Smoke the salmon until it reaches an internal temperature of 110-115°F, about 1 ½ hours.
Reload the wood chips as needed. A total of 2-3 loads of chips should be enough.

Prepare and Add the Glaze

Warm the BBQ sauce in s small dish
When the salmon is 110-115°F internally, brush the sauce onto the surface of each fillet using a basting brush.

Finish and Rest the Salmon

Turn the Masterbuilt up to 250°F and continue cooking the salmon until it reaches a final internal temperature of 145°F.
Carefully remove each fillet to a clean baking rack and allow the fish to rest for a few minutes before serving.

Notes

Helpful Masterbuilt Electric Smoker articles:

How to Start a Masterbuilt Electric Smoker

How to Use Wood Chips in an Electric Smoker

How to Use the Top and Back Vents on an Electric Smoker

Nutrition