Easy Smoked Salmon Recipe in Electric Smoker

Highlighted under: Quick & Easy

Experience the delightful flavors of homemade smoked salmon with this simple and foolproof recipe using an electric smoker. Perfectly seasoned and smoked to tender perfection, it's an ideal dish for impressing guests or enjoying a gourmet meal at home. Whether served on bagels, salads, or on its own, this easy smoked salmon will elevate any occasion.

Created by

Ruby Lawson

Last updated on 2025-12-02T13:05:16.508Z

This recipe for smoked salmon is perfect for beginners. Your electric smoker will do most of the work, yielding moist and flavorful fish that you can enjoy in various ways. A great addition to any gathering!

The Art of Smoking Salmon

Smoking salmon is not just about cooking; it’s an art form that enhances the flavor of this rich fish. The process allows the delicate balance of smokiness to infuse into the meat, transforming it into a gourmet experience. By using an electric smoker, you gain the ability to control the temperature and smoke levels, ensuring an even and consistent result every time.

Choosing the right wood chips is crucial in this culinary journey. Alder and applewood are popular choices, as they impart a mild sweetness that compliments the salmon perfectly. Experimenting with different types of wood chips can lead to a unique flavor profile, giving you the freedom to customize your smoked salmon according to your personal taste preferences.

Serving Suggestions

Once your smoked salmon is ready, the ways to enjoy it are endless. A classic option is to serve it on a toasted bagel with cream cheese, capers, and fresh dill. This combination mirrors the traditional lox and bagel, elevating any breakfast or brunch occasion. Likewise, incorporating smoked salmon into salads adds a hearty touch, mixing well with greens, avocado, and a zesty vinaigrette.

For a more sophisticated touch, consider serving your smoked salmon as an appetizer at gatherings. Pair it with a selection of crackers, artisan cheeses, and fresh herbs for a beautiful charcuterie board. Guests will not only appreciate the stunning visuals but also revel in the delicious flavors, making your event memorable.

Storage and Freshness

Proper storage of your smoked salmon is essential for maintaining its quality and freshness. After smoking, allow the salmon to cool down, then store it in an airtight container in the refrigerator. Consumed within a week, your homemade smoked salmon will retain its delightful flavors. If you wish to prolong its shelf life, consider vacuum sealing and freezing it.

When thawing frozen smoked salmon, always do so in the refrigerator. This method preserves its texture and flavor, ensuring that each bite remains as delicious as the day it was made. Whether you're planning to use it for a quick snack or a gourmet meal, following these storage tips will keep your smoked salmon enjoyment lasting longer.

Ingredients

Gather these ingredients before you start smoking your salmon.

Ingredients

1 lb salmon fillet, skin-on
1/4 cup brown sugar
1/4 cup salt
1 tablespoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Wood chips for smoking (like alder or applewood)

Make sure to rinse the salmon after brining and pat it dry with a paper towel.

Instructions

Follow these steps to smoke your salmon to perfection.

Prepare the Brine

In a bowl, mix brown sugar, salt, black pepper, garlic powder, and onion powder. Rub this mixture all over the salmon fillet. Cover and refrigerate for at least 2 hours or overnight.

Rinse and Dry

After brining, rinse the salmon under cold water to remove excess brine. Pat dry with a paper towel.

Prepare the Smoker

Preheat your electric smoker to 180°F (82°C). Add wood chips according to the manufacturer’s instructions.

Smoke the Salmon

Place the salmon skin-side down on the smoker rack. Smoke for about 2 hours, or until the internal temperature reaches 145°F (63°C).

Serve

Remove from the smoker and let it rest for a few minutes. Slice and serve with your choice of sides.

Enjoy your delicious homemade smoked salmon!

Brining Benefits

Brining is a crucial step in the smoking process, as it not only flavors the salmon but also helps to retain moisture during cooking. The combination of brown sugar and salt in the brine creates a beautiful balance of sweetness and saltiness that enhances the fish's natural flavors. This process also helps to firm up the texture of the salmon, resulting in a tender yet sturdy finished product.

In addition, allowing the salmon to brine for an extended period, whether for a few hours or overnight, allows the flavors to penetrate deeply. The result is a mouthwatering smoked salmon that is both flavorful and moist, offering a delightful eating experience that is hard to resist.

Temperature Control

Using an electric smoker provides a level of temperature control that is unmatched by other smoking methods. The ideal smoking temperature for salmon is between 180°F and 225°F (82°C to 107°C). This low and slow cooking method allows the salmon to absorb the smoke flavor while remaining tender and juicy.

Monitoring the internal temperature of the salmon is essential to ensure food safety. Aim for an internal temperature of 145°F (63°C) before removing the salmon from the smoker. Utilizing a meat thermometer can be a game-changer, giving you confidence that your fish is cooked perfectly.

Questions About Recipes

→ Can I use a different type of fish?

Yes, you can use trout or another firm fish, but cooking times may vary.

→ How long will the smoked salmon last?

If stored properly in an airtight container, it can last up to a week in the refrigerator.