Easy Masterbuilt Smoker Salmon Recipe

A fork with a piece of smoked salmon on it.

5 from 1 vote

Easy Masterbuilt Smoker Salmon Recipe

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.

Prep Time5

1 30

Total Time1 35

Course: Appetizer, Main Course

Cuisine: American

Servings: servings

Calories: 119kcal

Author: Jeri Walker

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.
Pat the salmon dry with a paper towel and remove any pin bones.
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.

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