Masterbuilt Smoked Salmon Recipe

Welcome to my food blog, where I’ll be sharing one of my all-time favorite things to make: easy smoked salmon! Whether you’re a seasoned pro or a newbie to the smoking process, this recipe is sure to be a hit. With just a handful of ingredients, you can create a delicious and smoky flavor that is perfect for any occasion.

The type of salmon you use can greatly impact the final taste and texture of your smoked salmon. I prefer to use wild-caught salmon, such as Atlantic salmon, sockeye salmon, or king salmon. Fresh salmon is a great option if you can find it at your local grocery store or fish market. Make sure to remove any pin bones with a sharp knife and pat the salmon fillets dry with paper towels.

To add some depth to the smoky flavor, I like to use a dry brine with kosher salt, brown sugar, and black pepper. This is the best way to ensure the flavor is evenly distributed throughout the fish. The brining process is essential for the best results, so make sure to let the salmon fillets sit in the brine for at least an hour, if not overnight.

When it’s time to smoke the salmon, you have two options: hot smoking or cold smoking. Hot smoking involves a higher temperature and a heat source, while cold smoking is done at a lower temperature using only the smoke flavor. For this recipe, we’ll be hot-smoking the salmon.

Before you begin smoking, rinse the salmon fillets in cold water to remove any excess salt from the dry brine. Pat them dry with paper towels and let them sit at room temperature for about an hour. This will help the salmon cook more evenly.

To smoke the salmon, place the fillets on a wire rack and set them on a cooling rack. Add a small handful of wood chips to the heat source and let the salmon smoke until it reaches an internal temperature of 145°F. The smoking process can take anywhere from 30 minutes to 2 hours, depending on the type of salmon and the heat source used.

If you’re a fan of wet brine, you can also use a salmon brine to add some moisture to the fish. Cream cheese and salmon candy are great options for serving with your smoked salmon, but feel free to get creative with your sides.

In this recipe, I’ll be sharing my tips and tricks for the best smoked salmon, including the brining process, smoking temperature, and how to achieve the perfect smoky flavor.

Dry Brining the Salmon Fillets

The first step in making easy smoked salmon is dry brining the salmon fillets. To make the dry brine, mix kosher salt, brown sugar, and black pepper in a large bowl. Pat the salmon fillets dry with paper towels, then place them skin-side down in the bowl with the dry brine. Rub the dry brine mixture all over the salmon fillets, making sure to coat them evenly. Cover the bowl with plastic wrap and place it in the refrigerator for at least an hour, or up to overnight.

Rinsing and Drying the Salmon Fillets

After the salmon fillets have been in the dry brine for the desired amount of time, it’s time to rinse them off and pat them dry. Rinse the fillets in cold water to remove any excess salt from the dry brine, then pat them dry with paper towels. Let the salmon fillets sit at room temperature for about an hour. This will help the salmon cook more evenly when smoking.

Preparing the Smoking Process

If you’ve read my recipe for Masterbuilt Smoked Brisket, then you know that properly preparing for the smoking process is crucial. Before smoking the salmon fillets, it’s important to prepare the heat source and the wood chips. You can use a smoker or a grill for this recipe. If using a smoker, preheat it to 225°F. If using a grill, set it up for indirect heat and preheat it to 225°F. Soak a small handful of wood chips in cold water for at least 30 minutes. Drain the wood chips and add them to the heat source.

Smoking the Salmon Fillets

Place the salmon fillets on a wire rack and set the rack on a cooling rack. Place the cooling rack on the smoker or grill. Close the lid and let the salmon smoke until it reaches an internal temperature of 145°F. This can take anywhere from 30 minutes to 2 hours, depending on the type of salmon and the heat source used. Check the internal temperature of the salmon fillets using a meat thermometer.

Serving the Smoked Salmon

Once the salmon fillets are done smoking, remove them from the heat source and let them cool on a wire rack for 10-15 minutes. Use a sharp knife to remove the skin from the salmon fillets. Serve the smoked salmon warm or chilled, with cream cheese or salmon candy, if desired. And for your sides, why not try serving your salmon with some delicious mashed potatoes. And if you happen to have any leftovers, why not try serving some smoked salmon for breakfast the next morning!

Recipe Card

Easy smoked salmon is a great way to add some smoky flavor to your meals. Whether you’re using wild-caught salmon or fresh salmon, the key to great smoked salmon is in the brining process and smoking temperature. With this recipe, you’ll be able to achieve the perfect smoky flavor every time. So, fire up the smoker or grill, and get ready to enjoy some delicious smoked salmon!