How To Make Best Masterbuilt Smoked Salmon Recipe

You’ve just got a Masterbuilt smoker, and you’re ready to impress with the best Masterbuilt smoked salmon recipe. We’ve got you covered!

This guide will walk you through selecting the right salmon, the art of brining, mastering dry rubs, and smoking your fish to perfection.

Let’s dive in and help you avoid common mistakes while experimenting with flavors.

Ready to become a Masterbuilt smoking pro?

Let’s turn that slab of salmon into a mouthwatering masterpiece! Here’s the scoop of the best Masterbuilt smoked salmon recipe.

Understanding Your Masterbuilt Smoker

You’re going to love how easy it’s to use your Masterbuilt smoker once you understand its features.

Your Masterbuilt digital electric smoker is designed to make the smoking process straightforward.

The heat source is adjustable, allowing you to maintain low temperatures, essential for infusing your salmon with that desired smoke flavor.

The wood chip tray is conveniently accessible, meaning you can add more chips without disrupting the smoking process.

The digital panel lets you control the temperature, even at the lowest setting.

To achieve the best Masterbuilt smoked salmon recipe, ensure the internal temperature of the salmon hits the sweet spot.

Your Masterbuilt smoker isn’t just a tool—it’s your ticket to creating culinary masterpieces. Indeed, it’s the best smoker for those serious about flavor.

Selecting the Right Salmon for Smoking

For a successful smoking session, it’s essential that you choose the freshest fish available. When selecting the best salmon, consider these points:

  1. Type of Salmon: King salmon is often favored for its high oil content, but the rich flavor of Sockeye salmon makes it a good salmon choice too. The milder Coho salmon is perfect if you prefer a less intense flavor.
  2. Wild vs Farmed: Wild-caught salmon, particularly wild Atlantic salmon, is generally healthier and more flavorful. Wild salmon is always preferred.
  3. Fresh vs Frozen: Fresh salmon is ideal, but frozen can work if it’s properly thawed.

Importance of Brining the Salmon

Once you’ve secured the freshest fish, it’s time to focus on the next crucial step – the brining process, which plays a significant role in enhancing the flavor and texture of your chosen catch.

The importance of brining the salmon can’t be overstated. For your salmon brine, you can choose between dry brine or wet brine.

Dry brine involves a mix of kosher salt, brown sugar, and dry rub applied directly to your salmon fillets.

Wet brine, on the other hand, is a solution of water, kosher salt, brown sugar, and a cup of maple syrup where your fillets bathe.

This process permeates every inch of your salmon, ensuring a scrumptious, moist result that’s to die for!

Mastering the Art of Dry Rubs

In the realm of dry rubs, it’s crucial to find the perfect balance of spices to really enhance the flavor of your salmon filet.

It’s not just about adding a smoky flavor, but also about unlocking the rich, natural taste of the fish.

Mastering the art of dry rubs involves understanding the role of each spice.

  1. Black pepper provides a spicy kick that complements the salmon’s rich flavor.
  2. Garlic powder contributes a pungent, savory note that goes well with almost any meat.
  3. Olive oil helps the dry rub stick to the salmon and promotes even cooking.

After dry brining, apply your rub generously. Use a meat thermometer to ensure your salmon is cooked perfectly.

Remember, the best smoked salmon recipes always include a wire rack for uniform heat circulation.

Step-by-Step Guide to Smoking Salmon in Masterbuilt

You’re now ready to take your dry rub skills to the next level by learning how to properly smoke your fish in an electric smoker.

This step-by-step guide to smoking salmon in a Masterbuilt is your ticket to a memorable meal.

Start by preparing your cold smoke salmon. Preheat your pellet grill to a lower temperature of about 160 degrees Fahrenheit.

Add a small handful of wood chips to the tray for that authentic salmon smoke flavor. Place salmon on the racks, leaving enough space for smoke to circulate evenly.

After two hours, increase to a higher temperature of 220 degrees. This transition from cold to hot smoked salmon provides a melt-in-your-mouth texture.

Follow this Masterbuilt smoked salmon recipe, and you’ll astound your guests with your culinary prowess.

Best Wood Chips for Smoking Salmon

Choosing the right wood chips for your smoking process can make a big difference in the flavor of your fish. The best wood chips for smoking salmon can vary depending on the method you’re using.

  1. Cold Smoking: Requires low temps and a longer cooking process. Alder or apple wood chips are ideal as they impart a mild, sweet flavor that complements the high fat content of the cold smoked salmon.
  2. Hot Smoking: A faster, different method where hickory or oak chips work best. They create a stronger, unique flavor.
  3. Experimentation: Don’t be afraid to mix wood types for a complex, layered taste.

Key Tips for Monitoring Temperature

Keeping a close eye on the temperature is crucial, as it’s the key to getting your smoked fish just right.

Whether you’re tackling a Masterbuilt smoker salmon recipe for the first time or you’re a seasoned pro, monitoring temperature is your pathway to achieving that perfect salmon you’re after.

Considered the yin and yang of smoked fish, hot-smoked salmon and cold-smoked salmon require different ways of temperature management.

Hot-smoked salmon demands a hotter, more direct heat while cold-smoked salmon needs a cooler temperature over a longer time.

But remember, even with simple ingredients, you need to give it enough time, especially with lower temperatures.

Rushing the process can leave you with less than juicy salmon. So, be patient and keep your thermometer handy.

Your reward? A beautifully smoked salmon that’s worth every second of your time, even at the lowest temperature.

Serving Suggestions for Smoked Salmon

After mastering the art of the delicious Masterbuilt smoker salmon recipe, it’s time to discuss other good choices for smoked salmon. Presentation is key to enhancing the dining experience.

  1. Salmon Candy: This easy smoked salmon recipe involves glazing your smoked salmon with a syrupy soy sauce mixture, transforming it into a sweet and savory ‘salmon candy’.
  2. Smoked Salmon & Cream Cheese: Simply spread room temperature cream cheese on a bagel or toast, top it with your smoked salmon, and garnish with lemon slices. It’s a great recipe for breakfast or brunch.
  3. Smoked Salmon Salad: Toss your smoked salmon into a salad for a refreshing and light meal and great option. Add a citrus dressing for a flavorful punch.

Explore these options and find your favorite way to enjoy the best Masterbuilt-smoked salmon recipe.

Common Mistakes to Avoid When Smoking Salmon

You’ll want to sidestep common pitfalls when preparing your next fish dish to ensure perfection.

Start by patting the salmon dry with paper towels, removing any excess moisture.

Then, put on your plastic wrap gloves and feel for pin bones. Use a sharp knife to remove them, ensuring a smooth, bone-free experience.

Be careful with the skin side; it’s crucial for a Pacific Northwest style smoke. Place fillets skin-side down on a cooling rack over a baking sheet to allow smoke to circulate evenly.

Remember, a star rating is often dependent on the fish’s preparation, not just the smoking process.

Experimenting With Smoked Salmon Flavors

In your culinary adventures, don’t be afraid to play around with different flavors when smoking your fish.

Venture beyond the grocery store and explore a world of herbs, spices, and marinades with our affiliate links.

One of your favorite things might just result in an unexpectedly delightful taste.

For best results, use a large bowl and mix your ingredients with cold water. Here are three great options you can try:

  1. Lemon juice and honey: This classic combo adds a tangy sweetness that’s hard to resist.
  2. Apple cider and brown sugar: For a fall-inspired flavor, this pair’s a winner.
  3. Soy sauce and ginger: If you’re craving something savory, this could be your go-to.

Food for Thought

Mastering the art of smoking salmon in your Masterbuilt isn’t as daunting as it may seem.

Remember to choose high-quality salmon, brine it for optimal flavor, apply a tantalizing dry rub, and smoke it to perfection.

Monitoring temperature is crucial, as is avoiding common mistakes. Get creative with serving suggestions and experiment with different flavors.

Yield: 5-6 servings

Best Masterbuilt Smoked Salmon Recipe

A delicious piece of salmon on a tray, expertly garnished with fragrant herbs and ready to be prepared with the help of a handy knife. Perfect for trying out the best masterbuilt

If you're fishing for the best smoked salmon recipe for your new Masterbuilt smoker, you've found it.

Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes


  • 2 lbs salmon fillets, skin-on
  • 1/4 cup wood chips
  • 1/4 cup brown sugar
  • 1/4 cup kosher salt
  • 2 tbsp black pepper
  • 2 tbsp maple syrup
  • 2 tbsp soy sauce
  • 2 tbsp lemon juice
  • lemon slices and olive oil, for serving



  1. Create a dry brine with by mixing brown sugar, kosher salt, black pepper, maple syrup, and soy sauce in a large bowl.
  2. Place the salmon fillets, skin-side down, on a wire rack.
  3. Rub the mixture on top of the fillets, making sure to cover them evenly.
  4. Wrap the fillets in plastic wrap and refrigerate for 8-12 hours.
  5. Rinse them off under cold water, once ready. Pat dry with paper towels.
  6. Again place the fillets, skin-side down, on the wire rack.
  7. Place the wood chips in the wood chip tray of your Masterbuilt smoker.

Cold Smoking

  1. Preheat the smoker to 200°F.
  2. Once preheated, place the wire rack with the fillets on the bottom rack of the smoker.
  3. Smoke the salmon for 2-3 hours, or until the internal temperature reaches 145°F.

Hot Smoking

  1. Preheat the smoker to 225°F.
  2. Once preheated, place the wire rack with the fillets on the bottom rack of the smoker.
  3. Smoke the salmon for 1-2 hours, or until the internal temperature reaches 145°F.


  1. Remove the fillets from the smoker and let them cool on a cooling rack.
  2. Once cooled, use a sharp knife to remove any remaining pin bones from the fillets.
  3. Serve with lemon slices and a drizzle of olive oil.
  4. Consume within 3 days or freeze for up to 3 months.

Nutrition Information:



Serving Size:

1 fillet

Amount Per Serving: Calories: 279Total Fat: 10gSaturated Fat: 2gUnsaturated Fat: 7gCholesterol: 83mgSodium: 5061mgCarbohydrates: 16gFiber: 1gSugar: 12gProtein: 31g

With a little practice, you’ll be serving up the most mouthwatering smoked salmon imaginable. Happy smoking!

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