Using a Masterbuilt electric smoker to smoke salmon is a great way to add flavor to the fish and make it flaky and tender. But figuring out exactly how long to smoke salmon can be tricky. Undercook it and the texture will be mushy and raw tasting. Overdo it and you’ll end up with fish that’s dried out. This guide tells you how long to smoke salmon fillets in a Masterbuilt electric smoker and gives you tips on how to prepare the fish, check to see if it’s done, and serve the tasty smoked salmon.

Choosing Your Salmon

There are two main types of salmon: Atlantic salmon raised in farms and Alaskan salmon caught in the wild. Wild salmon has a richer flavor and nutrients, but costs more. Farm-raised is more affordable and readily available year-round. Either type will work well for smoking. Look for fillets that are 7-8 ounces each. Larger fillets may need extra time.

Brining Salmon Before Smoking

Before smoking, salmon should be brined Brining adds moisture and seasons the fish. Make a simple brine by bringing 2 quarts of water, 1/2 cup brown sugar, and 3 tablespoons kosher salt to a boil Chill completely before using. Place salmon fillets skin side up in the brine, cover, and refrigerate 8-12 hours.

Brining plumps up the cells in the salmon so it retains moisture during smoking The sugar helps form a tasty glaze on the exterior Kosher salt seasons the fish,

Forming the Pellicle

After brining, rinse the fish and pat it very dry. Place skin side down on a cooling rack set inside a sheet pan. Refrigerate, uncovered, for 1-2 hours. This allows a tacky surface layer called the pellicle to form. The pellicle helps the smoke adhere and creates a nice crust.

Setting Up Your Masterbuilt Electric Smoker

Before placing the salmon in the smoker, load your wood chips and preheat the smoker to 150°F with the top vent open. Use milder wood like apple or alder so you don’t overwhelm the delicate salmon flavor.

Place a drip pan filled with water on the bottom rack. The water helps regulate heat and keep the inside moist.

Slow Smoking and Monitoring Temperature

Once the pellicle has formed, lightly oil the skin side of the fillets then season with brown sugar, salt, pepper, or dry rub. Place skin side down on the middle rack, evenly spaced for airflow Insert a digital thermometer into the thickest portion

Smoke the salmon for about 1 1/2 hours, until it reaches an internal temperature of 110-115°F. Keep the top vent halfway open to allow smoke to circulate.

Basting, Glazing, and Finishing

At 110-115°F, start basting the fillets with a sweet glaze. You can make one with butter, brown sugar, honey, or maple syrup. Baste every 10-15 minutes.

Increase the smoker heat to 250°F. Continue smoking and basting until the salmon reaches 140-145°F. The fish will continue cooking a bit after removing from the smoker.

Carefully transfer the smoked salmon to a rack or sheet pan to rest for 5 minutes before serving. Slice and enjoy!

How Long Does it Take to Smoke Salmon?

With the step-by-step process outlined above, you can expect smoking salmon in a Masterbuilt electric smoker to take approximately 2 1/2 – 3 hours from start to finish. Here is a timeline as a guideline:

• Brining time: 8-12 hours
• Pellicle formation: 1-2 hours
• Smoking at 150°F to 110°F internal temp: 1 – 1 1/2 hours
• Basting and smoking at 250°F to 140-145°F: 1 – 1 1/2 hours
• Resting: 5 minutes

These times can vary slightly based on the size and thickness of your fillets and if you need to reload your wood chips. Focus on monitoring the internal temperature rather than smoking time.

Troubleshooting Tips

Here are some common issues and how to avoid them:

• Mushy, raw texture: Salmon was undercooked. Double check internal temp reached 140-145°F at thickest part.

• Dry, flaky texture: Fish was oversmoked. Don’t exceed 3 hours total time or internal temp of 145°F.

• Bland flavor: Allow pellicle to fully form before smoking. Use enough smoke wood for flavor.

• Tough, rubbery skin: Remove skin or smoke salmon skin side up instead.

• White albumin oozing: Salmon cooked too quickly. Keep temp at 150°F for first 1-2 hours.

Serving Smoked Salmon

Smoked salmon is versatile and can be served warm, at room temperature, or chilled:

• Slice and add to salads, pasta, pizza, frittata
• Serve on crackers or bagels with cream cheese
• Fold into an omelet or quiche
• Top hasbrown potato cakes
• Use in dips, spreads, sushi rolls
• Crumble into casseroles or chowders

Pair with lemon wedges, fresh dill, capers, and onion for delicious flavor combos.

Storing Leftover Smoked Salmon

Refrigerate leftover smoked salmon for 3-4 days. The smoked flavor will intensify over time. For longer storage, vacuum seal or wrap tightly in plastic and freeze for 2-3 months. Thaw overnight in fridge before using.

Conclusion

With the right technique, you can make amazing smoked salmon in your Masterbuilt electric smoker. Plan for approximately 2 1/2 – 3 hours cook time and smoke at a low 150°F until the internal temperature reaches 110-115°F. Then kick up the heat to 250°F and glaze until 140-145°F for tender, juicy smoked salmon. Adjust brining and smoking times as needed to suit the size of your fillets. Follow these tips for foolproof smoked salmon every time. Enjoy!