Wicked Simple Electric Smoker Smoked Salmon Recipe (4 Ingredients)

Brining the Salmon Overnight

This brine is for 1.5 lbs of salmon filet.

In a container, add:

• 6 cups of water
• 1/3 Cup Diamond Crystal Kosher Salt
• 1/3 Cup Dark Brown Sugar (Packed)

Allow those ingredients to dissolve. Then add your fish to the container and ensure it’s submerged.

The Next Day, Air Dry Overnight in the Refrigerator

This air drying process will allow for a better pellicle (skin) to form when smoking.

After brining the fish overnight, rinse it in your sink with cold water.

Then pat dry with paper towel.

Place the salmon on a wire rack and on a baking sheet.

Then place in your refrigerator on the bottom shelf overnight OR for at least 2-4 hours.

Smoking the Fish in Your Electric Smoker

Take some olive oil or neutral cooking oil and brush the skin side of the fish so that it doesn’t stick to the grill grates.

If you like using probe thermometers, probe the thickest part of the fish (like in the above photo).

Then get your electric smoker to 140F.

Once at 140F, add 5 maple wood chips or your favorite hardwood and then place your fish on the grill grates.

Close the door and allow the fish to smoke for 1 hour at 140F.

Going this low ensures that the internal temperature comes up slowly and limits the albumin (a protein in fish) that will leak.

Basting the Salmon with Real Maple Syrup

After 1 hour, baste the fish with maple syrup or honey (do this every hour).

Then bump the temperature to 175F and add 5 more maple wood chips.

The goal here is to reach an internal temperature between 130-140F; I personally prefer 135F for smoked salmon.

If you start to see any albumin, use your basting brush to brush it away; A little bit leaking is completely normal.

Once the fish reaches 130-140F internal, take the smoked salmon out of your smoker and rest for 10 minutes.

After 10 minutes, enjoy your delicious smoked salmon.