If you’re looking for a delicious way to prepare salmon, smoking it in an electric smoker is a great option. Smoking salmon is a process of slowly cooking the fish over low heat, infusing it with a smoky flavor. This guide will teach you how to smoke salmon in an electric smoker step-by-step.
You can also check our articles on How to Make Electric Smoker Beef Brisket, How to Smoke Baby Back Ribs in Electric Smoker, How to Make Smoked Chicken Wings Electric Smoker, How to Make Electric Smoker Pulled Pork, How to Smoke a Turkey Breast in Electric Smoker, and How to Use an Electric Smoker.
Cooking Salmon in Electric Smoker
Cooking salmon in an electric smoker is a fairly simple process, but there are a few things to keep in mind to ensure that your fish turns out perfectly.
How to Prepare your Salmon?
The first step is to prepare your salmon.
Types of Salmon
There are several different types of salmon, but the most common type of salmon to smoke is sockeye salmon. Other popular types of smoked salmon include:
– King salmon
– Coho salmon
– Pink salmon
– Chum salmon
Select the Fish – Start with Fresh Salmon
When smoking salmon, it’s important to start with fresh fish. The best way to ensure that your salmon is fresh is to buy it from a reputable fishmonger.
How to check if the Salmon is fresh?
Here are a few things to look for when choosing fresh salmon:
– The flesh should be firm and pink.
– The gills should be red.
– The fish should have a fresh sea smell. Avoid salmon that smells fishy or overly pungent.
– The eyes should be clear and bright.
Clean the Salmon
Once you’ve selected your salmon, it’s time to clean it. Start by removing the guts and gills. Next, rinse the fish inside and out with cold water.
To remove the scales, you can either use a knife or a fish scaler. If using a knife, scrape against the grain of the scales in short strokes. If using a scaler, hold the salmon steady with one hand and use the other hand to move the scaler in a back and forth motion.
Once the salmon is scaled, rinse it again with cold water and pat it dry with a paper towel.
Cut the Salmon into Portions
Now it’s time to cut the salmon into portions. For best results, cut the salmon into fillets that are 4-6 ounces each.
If you’re smoking a whole salmon, you’ll need to cut it into steaks. To do this, start by cutting through the fish horizontally, about 1-inch from the belly. Next, make 2-3 vertical cuts to portion the fish into steaks.
Apply Brine
The next step is to apply a brine. Brining salmon helps to keep it moist and flavorful.
To make a simple brine, combine 1 cup of water with 1 cup of salt and 1/2 cup of sugar in a large container. Stir until the salt and sugar are dissolved.
Why do I need to brine my smoked salmon?
The salt in the brine helps to keep the fish moist by drawing moisture from the surrounding air into the flesh of the salmon. The sugar helps to offset the salty flavor of the brine.
Can you reuse the brine for another use later?
Yes, the brine can be reused for up to 2 weeks. Just be sure to store it in a clean, airtight container.
Place your Salmon in the Fridge
Once the salmon is brined, place it in the fridge for at least 2 hours, or up to 12 hours.
If you’re short on time, you can also place the salmon in the freezer for 30-60 minutes. This will help to firm up the flesh and make it easier to slice.
Rinse and Pat Dry
After the salmon has brined, rinse it with cold water and pat it dry with a paper towel.
Prepare the Smoker
While the salmon is brining, you can prepare your smoker. Simply add your wood chips to the smoking tray and turn on the smoker.
Is your Smoker Clean?
If you’ve used your smoker before, it’s important to make sure that it’s clean before smoking salmon. Any leftover residue from previous smokes can give your fish an off-flavor.
To clean your electric smoker, simply remove the racks and wipe down the interior with a damp cloth. You can also use a mild soap and water solution if needed.
Once the smoker is clean, replace the racks and turn it on to preheat.
Preheat your electric smoker
It’s important to preheat your smoker before adding the salmon. This will help to ensure that the salmon cooks evenly.
Most electric smokers have a preheat setting. Simply select the preheat setting and wait for the smoker to reach the desired temperature.
If your smoker doesn’t have a preheat setting, you can preheat it manually. To do this, simply set the temperature to the desired smoking temperature and wait for the smoker to reach that temperature.
Once the smoker is preheated, you can add the salmon.
Pick your Wood Chips Carefully
The type of wood chips you use will have a big impact on the flavor of your smoked salmon, so it’s important to choose wisely.
What wood is best for smoking salmon?
For best results, we recommend using hickory, apple, or cherry wood chips. These woods all have a mild flavor that pairs well with salmon.
Avoid using mesquite or oak, as these woods can be too strong for salmon.
If you’re unsure which wood chips to use, we recommend trying a few different types to see what you like best.
Smoking Salmon in Electric Smoker Temperature
Once the smoker is preheated, it’s time to add the salmon. Place the salmon on the racks in the smoker, being sure not to overcrowd the racks.
Set the Temperature
Set the temperature on the smoker to 225 degrees Fahrenheit.
What temperature should salmon be cooked to?
Close the lid and smoke the salmon for 3-4 hours or until it reaches an internal temperature of 145 degrees Fahrenheit.
The exact smoking time will depend on the thickness of the salmon, as well as the temperature of the smoker.
Check the salmon after 2 hours of smoking and add more wood chips if needed. You can also wrap the salmon in foil after 2 hours of smoking to help prevent it from drying out.
Finishing the Salmon
Once the salmon has reached the desired internal temperature, remove it from the smoker and let it rest for 5-10 minutes.
After resting, the salmon can be served immediately or refrigerated for later.
How do you Eat Hot Smoked Salmon?
Hot smoked salmon can be eaten as is or used in a variety of recipes. It’s often served cold or at room temperature, but it can also be served hot.
Some popular ways to enjoy hot smoked salmon include:
-Sliced and served on a bagel with cream cheese
-Served on a salad
-Added to pasta or rice dishes
-Used as a pizza topping
-Sliced and served with crackers and cheese
Storing your Smoked Salmon
If you have any smoked salmon leftover, it can be stored in the refrigerator for up to 2 weeks.
Smoked salmon can also be frozen for longer storage. Simply place the smoked salmon in a freezer-safe bag or container and store it in the freezer for up to 6 months.
Thaw frozen salmon in the refrigerator overnight before eating.
Different Methods of Smoking Salmon
There are many different methods of smoking salmon, but the most common methods are Cold Smoking and Hot Smoking.
Cold Smoked
Cold smoking is a method of smoking food at a temperature below 100 degrees Fahrenheit. This method of smoking salmon is often used to preserve the fish, as it doesn’t cook the salmon all the way through.
To cold smoke salmon, you’ll need a cold smoker attachment for your grill or smoker. This attachment will lower the temperature inside the grill or smoker, allowing you to cold smoke the salmon.
Cold smoking salmon takes a few days, as the salmon needs time to cure in the salt before it’s smoked.
How to use cold smoke salmon?
There are many ways to use cold smoked salmon. You can slice it thin and serve it on crackers with cream cheese or chop it up and use it in a salmon salad. You can also flake it and use it as a topping on pizzas or pastas.
Hot smoked
Hot smoking is the most common method of smoking salmon. Hot smoked salmon is cooked through and can be eaten immediately.
To hot smoke salmon, you’ll need an electric smoker or a grill with a smoker box attachment.
Hot smoking salmon only takes a few hours, making it a quick and easy way to enjoy smoked salmon.
How to use hot smoke salmon?
We have mentioned some popular ways to use hot smoked salmon, but there are many other ways to enjoy it as well. You can chop it up and add it to omelets or frittatas or use it as a topping on burgers or sandwiches. You can also shred it and use it in fish tacos or salmon cakes.
Smoked Salmon Brine
A smoked salmon brine is a saltwater solution that the salmon is soaked in before smoking. This helps to flavor the salmon and keep it moist during the smoking process. Below are some of the brine recipes that you can use for your smoked salmon.
Wet Brine
Ingredients
- 1 cup apple cider
- 2 cups water
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- 3-4 cloves garlic, minced
- 1 teaspoon black peppercorns
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
Instructions
1. Combine all of the ingredients in a large container or zip-top bag.
2. Add the salmon and make sure it’s completely covered by the brine.
3. Refrigerate for 24-48 hours.
4. Remove the salmon from the brine and pat dry with paper towels.
5. Smoke according to your recipe instructions.
Teriyaki Wet Brine H3
Ingredients
1 cup apple cider
2 cups water
1/2 cup soy sauce
1/4 cup brown sugar
3-4 cloves garlic, minced
1 teaspoon black peppercorns
1/2 teaspoon ground ginger
Instructions
1. In a large bowl or resealable bag, whisk together apple cider, water, soy sauce, brown sugar, garlic, peppercorns, and ginger.
2. Place salmon fillets in the brine, making sure they are completely submerged. Refrigerate for 3-4 hours.
3. After the salmon has finished brining, remove it from the liquid and pat dry with paper towels.
4. Smoke your salmon according to the recipe you’re using.
Dry Salmon Brine H3
Ingredients
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- 3-4 cloves garlic, minced
- 1 teaspoon black peppercorns
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
Instructions
1. Combine all of the ingredients in a small bowl and stir until the sugar and salt have dissolved.
2. Place the salmon fillets in a large resealable bag and pour in the brine. Seal the bag and place it in the fridge for 2-4 hours, turning it occasionally so that the brine evenly coats the salmon.
3. Remove the salmon from the brine and pat it dry with paper towels.
4. Place the salmon in the smoker and smoke it at 225 degrees Fahrenheit for about 2 hours or until the fish is cooked through. Enjoy!
Other Important Tips and Reminders
-If you’re using a recipe that calls for smoked salmon, make sure to use hot smoked salmon, as cold smoked salmon will not be cooked through.
-It’s important to pat the salmon dry before smoking it, as this will help the smoke adhere to the fish.
-Be careful not to overcook your salmon, as it can become dry and tough. Smoked salmon is best served slightly pink in the center.
-If you’re using an electric smoker, be sure to preheat it according to the manufacturer’s instructions.
-When smoking salmon, be sure to use light smoke wood. Heavier smoking woods can make the fish taste too smoky.
-If you don’t have time to brine your salmon, you can simply season it with a little salt, pepper, and smoked paprika before smoking.
-If you want to add even more flavor to your salmon, try smoking it with some fresh herbs like rosemary or thyme.
What to do with Leftover Smoked Salmon?
Smoked salmon is a versatile ingredient that can be used in a variety of dishes. Here are some ideas of what to do with your leftover smoked salmon:
-Add it to a salad
-Make a salmon pasta dish
-Use it as a sandwich filling
-Make smoked salmon spread or dip
-Mix it into scrambled eggs
-Make a salmon chowder or soup
-Wrap it around sushi rolls
Electric Smoker Salmon Recipes
Here are some electric smoker salmon recipes that are sure to please your taste buds!
Cured and Smoked Salmon Recipe
Ingredients:
-1 whole salmon, gutted and scaled
-1/2 cup kosher salt
-1/2 cup sugar
-1/4 cup brown sugar
-1 teaspoon pink curing salt
-2 tablespoons black peppercorns
-2 bay leaves
-1 bunch of dill, fresh or frozen
Directions:
1) In a large resealable bag, combine the salt, sugars, pink curing salt, peppercorns, and bay leaves. Mix well.
2) Place the salmon in the bag, and coat it evenly with the mixture. Seal the bag, and place it in the refrigerator for 24 hours.
3) After 24 hours, remove the salmon from the bag, and rinse under cold water. Pat dry with paper towels.
4) Place the salmon on the rack of your electric smoker. Smoke at 225 degrees Fahrenheit for 3-4 hours or until the salmon is cooked through.
Smoked Salmon Crostini Recipe
Ingredients:
-1 pound smoked salmon, thinly sliced
-1/2 cup cream cheese, softened
-1/4 cup sour cream
-1 tablespoon dill weed
-1 tablespoon lemon juice
-1 teaspoon garlic powder
-1/4 teaspoon black pepper
-24 slices of baguette bread, toasted
Directions:
1. Preheat the oven to 425 degrees F (220 degrees C).
2. In a medium bowl, combine smoked salmon, cream cheese, sour cream, dill weed, lemon juice, garlic powder, and black pepper.
3. Spread mixture on toasted baguette slices.
4. Place on a baking sheet, and bake for 10 minutes, or until heated through.
Masterbuilt Smoker Salmon Recipe
Ingredients:
-4-6 salmon fillets
-1/2 cup brown sugar
-1/2 cup maple syrup
-1/4 cup soy sauce
-1 tablespoon liquid smoke
-1 teaspoon garlic powder
-1 teaspoon onion powder
-1/4 teaspoon black
Directions:
1) Preheat your electric smoker to 225 degrees F.
2) In a large resealable bag, mix together the brown sugar, maple syrup, soy sauce, liquid smoke, garlic powder, and onion powder.
3) Place the salmon fillets in the bag, making sure each one is coated with the marinade. Seal the bag and place it in the refrigerator for at least 2 hours, up to 12 hours.
4) When you’re ready to cook the salmon, remove it from the marinade and place it on the smoker racks.
5) Smoke the salmon for about 6-8 hours, or until it is cooked through.
How to Smoke Salmon in an Electric Smoker FAQs
Is Smoked Salmon Healthy?
Smoked salmon is a good source of protein and omega-3 fatty acids, both of which are important for a healthy diet. Additionally, smoked salmon contains less salt and fat than some other types of fish, making it a healthier option.
What is a pellicle layer?
A pellicle layer is a thin, shiny film that forms on the surface of fish when it is exposed to smoke. This film helps to seal in the fish’s natural juices and flavors and gives smoked salmon a characteristic texture and flavor.
Is it possible to over brine fish or for too long?
Yes, it is possible to over brine fish. If the fish is left in the brine solution for too long, it can become overly salty and dry. It is important to follow the recipe directions carefully when brining fish.
Should you baste salmon while smoking?
Basting is not necessary when smoking salmon. The high temperature of the smoker will cause the fish to release its own natural oils, which will baste the fish during cooking.
Is smoked salmon cooked?
Yes, smoked salmon is cooked. The high temperatures of the smoker cook the fish all the way through, making it safe to eat.
How long does it take to smoke salmon at 225 degrees?
It takes about 3-4 hours to smoke salmon at 225 degrees. However, the exact cooking time will depend on the thickness of the fish.
Do you wrap salmon in foil when smoking?
No, you do not need to wrap salmon in foil when smoking. But you can if you want to. Wrapping the salmon in foil will help it to retain its moisture.
What temperature do you smoke salmon in a Masterbuilt electric smoker?
The recommended temperature for smoking salmon in a Masterbuilt electric smoker is 225 degrees. However, some people like to smoke their salmon at a slightly lower temperature, such as 200 degrees. The important thing is to not let the salmon get too hot, as this will cause it to dry out.
Conclusion
Smoking salmon in an electric smoker is a great way to infuse it with flavor and cook it to perfection. When smoking salmon, it is important to use high-quality and fresh salmon, as this will make a big difference in the flavor of the finished dish.
Additionally, be sure to follow the recipe instructions carefully to avoid over-brining or overcooking the fish. With a little practice, you’ll be able to smoke salmon like a pro in no time!
We hope this guide on how to smoke salmon in an electric smoker has been helpful.