You've got to try this easy recipe for Masterbuilt Smoker Salmon! The salmon is seasoned with the perfect blend of spices and smoked to perfection, making it incredibly juicy and fall-apart tender with a delicious smoky flavor.
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Ingredients you need to make Masterbuilt Smoker salmon
- Salmon fillets. I prefer wild-caught salmon, and fresh salmon if you can access it. Otherwise, you can use frozen salmon - just defrost it first. You can use any type of salmon, including Atlantic salmon, sockeye salmon, King salmon, or Coho salmon.
- Salmon dry rub. I used my homemade Salmon Rub For Smoking, made with brown sugar, paprika, garlic powder, sea salt, and black pepper. Feel free to use your favorite dry rub.
See the printable recipe card below for the full list of ingredients and quantities.
How to make Masterbuilt smoked salmon
Quick overview
- Preheat the electric smoker.
- Apply dry rub to the salmon fillet.
- Smoke salmon fillets for 90 minutes.
- Serve immediately.
Step by step instructions
This recipe was tested in a Masterbuilt 40-inch digital electric smoker.
Preheat your electric smoker to 225°F. Soak a small handful of wood chips in cold water while preheating.
In a small bowl combine brown sugar, paprika, garlic powder, sea salt, and black pepper.
Use paper towels to pat dry the salmon. Remove any pin bones that you may see.
Place fillets skin side down on a baking sheet. Sprinkle dry rub evenly over top of the salmon.
Lightly oil the wire rack in your smoker for easier cleanup.
Add water to the water bowl. Place salmon filet skin side down directly on the smoker rack.
Let the salmon smoke in the electric smoker until the internal temperature of the salmon reaches 145°F. Add wood chips as needed.
Serve immediately with lemon slices.
Expert tips
- Smoke with the skin on to hold the fish together and add moisture.
- Insert a temperature probe when you place the salmon on the grill grates. This way you can monitor the temperature through the window without opening the door.
- Oil the grill grates of your Masterbuilt electric smoker before placing the fillets on them to make cleanup easier.
- Do not overcook the hot smoked salmon. Remove it as soon as it reaches an internal temperature of 145°F.
- Keep the vent partially open for proper air circulation and smoke flow.
Additions & variations
- I have a fantastic recipe for Dry Brined Smoked Salmon if you want to dry brine the salmon with kosher salt and brown sugar before smoking.
- Optional step: Brush on some maple syrup at the end of the cooking process for a sweeter salmon.
- Add some red pepper flakes or cayenne pepper to the dry rub for a spicy kick.
- Add fresh herbs like dill, rosemary, or thyme to the water bowl to infuse the fish with more flavor.
Serving suggestions
Serve the smoked salmon as is with your favorite side dishes. Some of my favorites are Foil Wrapped Smoked Corn on the Cob, Miracle Whip Coleslaw, and Greek Cucumber Salad.
You can also serve smoked salmon in salmon tacos made with 3 Ingredient Flatbread with No Yogurt and homemade Mango Habanero Salsa or in Salmon Pasta Without Cream or Instant Pot Salmon Chowder.
Recipe FAQs
It takes about 90 minutes to smoke salmon in a Masterbuilt electric smoker.
Some of the best wood chips for smoking salmon are alder, apple, cherry, and hickory.
Leftover salmon should be cooled to room temperature, then stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. If storing in the freezer, wrap in plastic wrap first and place in a ziploc bag. Check out my article on How Long Does Salmon Last In The Fridge for more info.
For my Masterbuilt smoker, pre-soaking the wood chips is not necessary. Wood chips that are not pre-soaked will burn quicker and will produce more intense smoke, while pre-soaked wood chips will produce less intense smoke and burn slower.
Yes, this smoked salmon recipe can also be made on a pellet grill. However, if using a pellet grill, you do not need to add a water pan.
The white stuff that sometimes appears on the surface of the salmon after smoking is called albumin. It is a type of protein in fish that solidifies after cooking. Cooking the salmon too quickly, at a high temperature, or too long may produce more albumin. Fresh salmon produces less albumin; however, a wet brine or dry brine may help reduce the amount of it. The presence of albumin is normal and safe to eat. You can read this article for more information on albumin.
More salmon recipes
Recipe
Easy Masterbuilt Smoker Salmon Recipe
Equipment
- Masterbuilt Electric Smoker
- Wood chips
Ingredients
- 1-2 pounds salmon fillets
- 1 tablespoon brown sugar
- 1½ teaspoons paprika or smoked paprika
- 1½ teaspoons garlic powder
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Preheat your electric smoker to a temperature of 225°F. While it's heating, soak a small handful of wood chips in cold water.
- Mix brown sugar, paprika, garlic powder, sea salt, and black pepper in a small bowl or jar.1 tablespoon brown sugar, 1½ teaspoons paprika, 1½ teaspoons garlic powder, 1 teaspoon sea salt, ½ teaspoon black pepper
- Pat the salmon dry with a paper towel and remove any pin bones.1-2 pounds salmon fillets
- Place fillets skin-side down on a baking sheet. Apply dry rub evenly on top of the salmon.
- Lightly oil the wire rack in your smoker and fill the water bowl with water.
- Place the salmon fillets, skin-side down, directly on the smoker rack.
- Smoke the salmon until the internal temperature reaches 145°F. Check periodically and add more wood chips as needed to maintain smoke.
- Serve the salmon with fresh lemon slices.
Recipe Notes:
- Smoke with the skin on to hold the fish together and add moisture.
- Insert a temperature probe when you place the salmon on the grill grates. This way, you can monitor the temperature through the window without opening the door.
- Oil the grill grates of your Masterbuilt electric smoker before placing the fillets on them to make cleanup easier.
- Do not overcook the hot smoked salmon. Remove it as soon as it reaches an internal temperature of 145°F.
- Keep the vent partially open for proper air circulation and smoke flow.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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