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 values here are found via my Wet Brine Calculator – click here – and the above is a ~3.5% brine.
If you you need more than 6 cups to submerge, adjust my calculator with how much water you needed and then add your salt accordingly.
Add equal parts brown sugar for any salt you add.
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.
Electric Smoker Smoked Salmon
Ingredients
- 1.5 lbs Salmon
Salmon Brine
- 6 Cups Water
- 1/3 Cup Diamond Crystal Kosher Salt see notes for salt
- 1/3 Cup Dark Brown Sugar
Basting Liquid
- Maple Syrup OR Honey
Instructions
Brining the Salmon
- In a non-reactive container add 6 cups of water, 1/3 cup diamond crystal kosher salt, and 1/3 cup dark brown sugar. Ensure these ingredients dissolve in the water.
- Add your salmon to the brine liquid and then place in your refrigerator overnight (12-ish hours).
Air Drying the Salmon
- The next day, rinse the salmon in your sink with cold water.
- Pat dry with paper towel.
- Place on a wire rack and on a baking sheet.
- Place the baking sheet on the bottom shelf of your refrigerator overnight to air dry (12-ish hours).
Smoking the Salmon in Your Electric Smoker
- Take some neutral cooking oil like olive oil and brush the skin side of the fish so that it doesn't stick to the grill grates.
- Get your electric smoker to 140F and then add 5 maple wood chips and then smoke for 1 hour.If you don't have maple wood, use a fruit wood like apple or cherry. Alder is also very popular with fish.
- After 1 hour, bump the smoker temperature to 175F and add 5 more wood chips. At the same time, take some maple syrup or honey and baste the fish. Baste every hour until the internal temperature of the fish is 130-140F. I prefer 135F for smoked salmon.
- Rest for 10 minutes and enjoy!
6 comments
Sally
I’m trying this today. Unfortunately I didn’t see the extra note on the bottom for salt. I’m using Coarse Kroger brand Kosher salt. I’m praying it turns out 🙏.
Dylan Clay
Shoot! So I personally don’t have Kroger around me so I’m not sure of the density, but looking it up it does seem to be ~1.75x as dense per 1/3 cup, so your salinity is likely ~5%.
What you could do instead is dilute it – so add another ~4.5 cups of water + 2-3 tbsp more of brown sugar.
The above would bring the salinity down and balance the salt.
Hopefully this message gets to you in time Sally!
-Dylan
Robert
This was the second thing I smoked in my life, it turned out amazing. I bought a giant filet from Costco which didn’t have the skin and this worked perfect for that as well. I just oiled the side touching the grill. I used an electric smoker and some cherry wood chips.
Dylan Clay
Cheers Robert! Glad it was a hit.
Michelle
Simple easy recipe. Thanks!
Dylan Clay
Happy to help Michelle.