How To Smoke Salmon in an Electric Smoker

|

Salmon is considered one of the best fish in the world of gastronomy, because of its soft density, besides the fact that it is a fish with very little fat, which makes it have a unique flavor.

Here we will tell you how to prepare smoked salmon in an electric smoker such as the MasterBuilt with, a very simple recipe.

Smoked Salmon

Step-By-Step how to Smoke Salmon in an electric smoker

It is very easy to make this recipe and even more so if you have tools such as the electric smoker. You only have to follow certain steps.

Choose a good Salmon!

There are several types of this great fish. One of these is farm-raised salmon, or in an open water pen, where the fat content is higher.

These are salmon highly recommended for smoking, as this characteristic makes the meat much more tender and juicier.

There is also the wild salmon, which comes directly from nature, this is a salmon fished in its natural habitat.

The difference between wild salmon and farmed salmon is that wild ones are much thinner. If you are looking to make a meal in a short time this is the most recommended. The best thing about it is that wild salmon has almost 0 fat, and its natural flavor is a bit more intense.

Whatever the spice of salmon you buy, it must be very fresh, to know if a fish is fresh, you should check the eyes to be bright, and it should not have a strong odor.

Clean your prey

The next step to prepare a smoked salmon is to remove the bones. This is a process that you can do at home, but most sellers will also do it for you, for a very low cost.

A cut is made in the belly where there is a natural line of the fish’s body that allows it to be cut in a better way. You must remove the cartilage and membranes inside.

On the skin side, you should use a knife against the scales and rinse it with cold water, as a last step.

Season the meat

To season it, you should add salt and pepper, and if you wish, a special seasoning for seafood. If you do not know how to use an electric smoker, here you will find some guidance.

Check your electric smoker

First you must check if it is well assembled to avoid an accident, after that you must clean it very well thoroughly and that it has no food residue, and the last step is to add cooking oil in the smoker.

Once you have done this, you must plug it in, open the vent and adjust it to the right temperature.

A feature of electric smokers is that they have a nice storage capacity for wood. For salmon, you should add about half Lb in woodchips for 2Lb of salmon.

Time to smoke

Once the smoker is ready, put the salmon inside and wait for 30 minutes/Lb.  After the time has elapsed, remove the salmon from the heat of the smoker and let it rest for a few minutes.

Then you must cut and serve with a side dish, what we recommend is to accompany the salmon with an avocado salad, potatoes in any presentation either fried or mashed, you can also add cream cheese and some bread toasts to go with it.

Something else that you can serve with salmon is onion and capers, but in very small quantities since their flavor is very strong. Another great flavor enhancer for salmon is fresh soy sauce, especially one that does not have a very strong aroma and melts the flavor together with the fish. You can also garnish with a homemade hollandaise cream and add it to taste, its flavor is totally unique and it is a perfect accompaniment.

Smoked Salmon Recipe

You won't need a stove to get a smoked Salmon rich in flavor and texture.
Prep Time 1 hr 10 mins
Cook Time 1 hr
Total Time 8 hrs 50 mins

Ingredients
  

  • 2 lb Salmon
  • 1 tbsp salt powder
  • 2 tbsp brown sugar
  • 1 tbsp Dill Weed

Instructions
 

  • To begin, the salmon should be fresh and at room temperature. If you had it refrigerated rest it for 20 minutes to get it back to normal.
  • Cut the salmon in rounds; since salmon is rather a thin fish, you should take rather wide cuts for the portions to be good.
  • Mix the brown sugar, Dill weed, and Salt and rub it gently on the salmon.
  • Let the salmon rest for about 30-45 minutes in the refrigerator for it to soak the flavors.
  • In the meantime, heat your smoker at 250°F (121°C) for 30 minutes.
  • Lower the temperature to 145°F (62°C) and let the salmon smoke for 1 hour.
  • Once the time is passed, you can take out the salmon pieces and enjoy them; this recipe is ideal for a romantic dinner preparation.

Tips & Tricks

Here are smoked salmon recipe tips to make your life easier when smoking salmon!

Choose your wood wisely

To light the smoker, it is best to use fruit wood chips, it can be cherry or apple, this will bring a great flavor to the meat that will make your palate enjoy the flavor much more.

Fish drinks flavor

When it comes to fish in general, maybe not so much with tuna, thebest thing you can do is to cook it with the least number of seasonings because these would dull its flavor.

Weight your Salmon properly

Check the weight of the salmon cut early.  The time the salmon should last in the smoker depends on its weight, a 1 to 2lb of salmon should be smoked for about 1 hour.

The smaller the fish fillet, the quicker you should start checking the internal temperature.  The key to a tender and very juicy salmon is to cook it slowly, paying continuous attention to the internal temperature.

Concentrate the taste

Salmon fillet can be wrapped in aluminum foil to concentrate more flavor, making it more tender and juicier and softer. Also, cook the salmon without very citrusy dressings, because these would dull the flavor of the fish.

Salmon goes with wine

Even if you are a beer guy, the best drink recommendation for this plate is wine. Try pairing your recipe with a cava wine, a Chardonnay, Xarel, Pinot Noir Blanc de Blancs, and also some rosé wines that are a little more citric.

Conclusion

Smoked salmon with a nice wine is a great deal for your next romantic setting! Try out this recipe and don’t hesitate in leaving us a comment or a message if you have any doubt!

TYLER LACHANCE

Tyler Lachance is a cookout professional. His expertise on cooking grilled food, creating marinades, formulating sauces and matching his food with the perfect drink is unrivaled.

Born and raised in a family that has a long history of cookout, he has treated this activity as a part of his culture and who he is.