The BEST Masterbuilt Smoker Salmon Recipe
Looking for a delicious Masterbuilt Smoker salmon recipe? With just a few simple ingredients, you'll be able to create a perfectly smoked salmon that your friends and family will love. It's definitely one of the best smoked salmon recipes we've made! Give it a try!
Ingredients
- 4 pounds fresh skin-on salmon fillets
- Maple syrup
- Alder wood chips , or maple wood chips
- Oil
For the Brine
- 1 quart 1 quart water
- ⅓ cup kosher salt , not regular salt
- 2 tbsp cracked pepper
- 1 cup brown sugar
- ½ lemon , thinly sliced
Instructions
- In a medium or large bowl, whisk together water, kosher salt, pepper, and brown sugar until well-combined using a whisk to make a wet brine. In a large shallow container (plastic or glass is best), place fillets in a single layer and pour brine mixture on top. Top with the lemon slices. Cover and refrigerate for about 8 hours.
- Take the salmon fillets out of the brine container and rinse them with cold water to remove the seasonings. Pat dry with paper towels & discard the salmon brine.
- Place salmon skin side down on a cooling rack (wire rack), then air-dry for at least 2 hours, or allow to dry in the refrigerator overnight. Once done, the salmon skin should be shiny - this is called a pellicle. Brush on some oil onto the the salmon skin of your fish with some oil to avoid sticking.
- Soak alder wood chips in water. Meanwhile, brush the grates of the Masterbuilt smoker with oil and preheat it to 150˚F.
- Once temperature of the smoker reaches 150˚F, place the salmon on the grate and place the soaked wood chips in the side drawer. It should start producing smoke soon.
- Smoke salmon at 150°F for an hour, then baste with maple syrup (don't just use a little bit - be generous with the maple syrup!). Add a small handful of woodchips and turn up the heat to 175°F for approximately another 1.5-2 hours. If you notice that the smoker isn't producing smoke, add more wood chips for best results. Personally, I find that I like to reduce the smoke towards the last 30 minutes, so I don't add any more wood chips in the final stage. But if you like more smoke flavor, then feel free to keeping adding wood chips until the end.
- Once your salmon reaches an internal temperature of 130°F, you are done! Your Masterbuilt Smoker Salmon recipe is ready to serve. I like to top it off with fresh cracked black pepper and a bit of sea salt, but this is optional. Leftovers can be refrigerated wrapped in plastic wrap for about 7-10 days. ENJOY!
Nutrition
Calories: 368kcal
Tried this recipe?Let us know how it was!