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Delicious smoked salmon prepared with a Masterbuilt smoker

Best Easy Smoked Salmon Recipe with Masterbuilt Smoker

This recipe guides you through making delicious smoked salmon using a Masterbuilt smoker, perfect for a flavorful and easy meal or appetizer. The salmon is brined for maximum flavor and moisture, then slowly smoked to perfection.
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Prep Time 12 hours
Cook Time 4 hours
Total Time 16 hours
Servings: 6 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Salmon fillets skin-on, pin bones removed
  • 1/2 cup Brown sugar packed
  • 1/4 cup Kosher salt
  • 1 tbsp Black pepper
  • 1 tbsp Garlic powder
  • Smoker wood chips Apple or cherry

Equipment

  • Masterbuilt Smoker
  • Large mixing bowl
  • Non-reactive dish
  • Wire rack
  • Meat thermometer

Method
 

Brining the Salmon
  1. Prepare the brine by combining brown sugar, kosher salt, black pepper, and garlic powder in a bowl.
  2. Coat the salmon fillets evenly with the brine mixture, ensuring all surfaces are covered.
  3. Place the brined salmon in a non-reactive dish, cover, and refrigerate for 12 hours, turning once halfway through.
  4. After brining, rinse the salmon thoroughly under cold water to remove excess brine, then pat dry with paper towels.
  5. Place the salmon on a wire rack and air-dry in the refrigerator for 2-4 hours, or until a pellicle forms.
Smoking the Salmon
  1. Preheat your Masterbuilt smoker to 225°F (107°C) and add your desired wood chips.
  2. Place the salmon fillets directly on the smoker racks, ensuring even spacing.
  3. Smoke the salmon for 3-4 hours, or until the internal temperature reaches 145°F (63°C), adding wood chips as needed.
  4. Once cooked, remove the salmon from the smoker and let it rest for 15 minutes before serving.

Notes

For best results, ensure your salmon develops a good pellicle before smoking, as this helps the smoke adhere and creates a better texture. Apple or cherry wood chips provide a mild, sweet flavor that pairs well with salmon.