Electric Smoker Smoked Salmon Recipe

Imagine the rich aroma of applewood smoke mingling with the sweet-savory scent of caramelized soy glaze on tender salmon. This Electric Smoker Smoked Salmon recipe transforms an ordinary salmon fillet into a mouthwatering delicacy that’s remarkably easy to prepare yet tastes like it came straight from a gourmet smokehouse. The gentle heat of the electric smoker ensures the salmon stays incredibly moist while absorbing just the right amount of smoke flavor, and the simple sweet soy sauce adds a beautiful glaze that elevates this dish to something truly special. #smokedsalmon #electricsmokerrecipes
What makes this recipe truly exceptional is the perfect balance between smoke, sweetness, and the natural richness of the salmon. Unlike cold-smoked salmon that has a raw, silky texture, this hot-smoked version is fully cooked to flaky perfection while remaining tender and juicy. The brown sugar in both the rub and glaze creates a subtly sweet counterpoint to the savory soy sauce, resulting in a complex flavor profile that will have everyone asking for seconds.

Ingredients Overview

This recipe uses just a few quality ingredients to create maximum flavor:

• 2 pounds Whole Salmon Fillet – Look for firm, fresh salmon with vibrant color and no strong fishy smell
• 2 tablespoons Brown Sugar (for dry rub) – Adds sweetness and helps create a beautiful caramelized exterior
• 1 teaspoon Salt – Enhances flavor and helps preserve the moisture in the salmon
• ½ teaspoon Black Pepper – Provides a gentle spicy counterpoint to the sweetness
• 3 tablespoons Brown Sugar (for sauce) – Creates a rich, molasses-like base for the glaze
• 2 tablespoons Soy Sauce – Adds umami depth and savory notes to balance the sweetness

 

Step-by-Step Instructions

Follow these simple steps to create perfectly smoked salmon every time:

1. Step 1
   

   Preheat your electric smoker or pellet grill to 225°F (107°C). For this recipe, use apple, cherry, or pecan wood chips or pellets, which provide a mild, slightly sweet smoke that complements the salmon perfectly without overpowering its delicate flavor.

   
   
2. Step 2
   

   While the smoker is heating up, prepare your salmon fillet. Check it thoroughly for any remaining scales or pin bones. Run your fingers gently over the flesh to feel for any bones and remove them with fish tweezers or pliers if you find any. Pat the salmon dry with paper towels to ensure the dry rub adheres properly.

   
   
3. Step 3
   

   In a small bowl, combine the dry rub ingredients: 2 tablespoons brown sugar, 1 teaspoon salt, and ½ teaspoon black pepper. Mix them thoroughly with your fingers or a spoon until well combined. Gently massage this mixture onto the flesh side of the salmon, covering the entire surface evenly. The sugar will help create a beautiful caramelized crust while the salt enhances flavor and helps retain moisture.

   
   
4. Step 4
   

   Once your smoker has reached the target temperature, place the salmon directly on the smoker grates with the skin side down. This helps protect the delicate flesh from direct heat while providing a natural barrier between the salmon and the grate. Close the smoker and let the magic begin.

   
   
5. Step 5
   

   Smoke the salmon until it reaches an internal temperature of 140°F (60°C) at its thickest part, which typically takes about 40 minutes to 1 hour depending on the thickness of your fillet and the exact temperature of your smoker. For the most accurate results, use an instant-read thermometer inserted into the thickest part of the fish.

   
   
6. Step 6
   

   If you don’t have a thermometer, you can check for doneness by pulling back a few layers of the salmon with a fork. When properly cooked, the salmon will no longer be translucent in the center and will flake easily when gentle pressure is applied. The flesh should separate into distinct layers rather than resist or appear mushy.

   
   
7. Step 7
   

   Once the salmon reaches the target temperature, carefully remove it from the smoker and place it on a clean platter or cutting board. Allow it to rest for 10 minutes. This resting period is crucial as it allows the juices to redistribute throughout the fish, resulting in a moister final product.

   
   
8. Step 8
   

   While the salmon is resting, prepare the sweet soy glaze. In a microwave-safe dish, combine 3 tablespoons brown sugar and 2 tablespoons soy sauce. Microwave for 30 seconds, then stir the mixture. If the sugar hasn’t fully dissolved, microwave for an additional 15-20 seconds until the mixture is smooth and well blended.

   
   
9. Step 9
   

   Drizzle the warm sweet soy glaze over the rested salmon just before serving. The glaze will add a beautiful shine and an extra layer of flavor that complements the smoky notes perfectly. Serve immediately while still warm, or refrigerate to enjoy cold later.

   
   

Tips and Tricks for Perfect Smoked Salmon

Follow these professional tips to take your smoked salmon to the next level:

Selecting Your Salmon

When purchasing salmon for smoking, look for vibrant color and firm flesh. While any salmon variety works well, sockeye and king salmon have higher oil content, making them especially good for smoking. Farm-raised Atlantic salmon also works beautifully due to its consistent fat marbling. Always buy the freshest fish possible, preferably with the skin on to help protect the delicate flesh during smoking.

Wood Chip Selection Matters

The type of wood chips or pellets you choose significantly impacts the final flavor. Mild fruitwoods like apple and cherry create a subtle sweetness that complements salmon beautifully. Pecan adds a nutty dimension without overwhelming the fish. Avoid strong woods like mesquite or hickory, which can overpower salmon’s delicate flavor profile. For an interesting variation, try mixing equal parts maple and alder chips.

Controlling Temperature

Temperature control is crucial for perfect smoked salmon. Lower temperatures (around 225°F) allow the salmon to absorb more smoke flavor while remaining moist. If your smoker tends to run hot, place a pan of water inside to help stabilize the temperature and add humidity. This moisture barrier helps prevent the salmon from drying out during the smoking process.

Testing for Doneness

When checking if your salmon is done, remember that it will continue cooking slightly during the resting period due to residual heat. For the juiciest results, you can pull the salmon at 135°F if you prefer a slightly medium center, as it will reach the food-safe temperature of 140°F during resting. The FDA recommends 145°F as the safe internal temperature for fish, but many chefs prefer stopping at 140°F for optimal texture.

Delicious Variations

Once you’ve mastered the basic recipe, try these creative variations:

Maple Bourbon Glaze

Replace the soy sauce with 1 tablespoon of bourbon and use maple syrup instead of brown sugar for a rich, smoky-sweet flavor profile. Add a pinch of cayenne for heat if desired. This variation pairs beautifully with apple wood smoke.

Citrus Herb Salmon

Add the zest of one lemon or orange to your dry rub, and include 1 tablespoon of fresh chopped dill or thyme. Replace the sweet soy glaze with a mixture of 2 tablespoons honey, 1 tablespoon fresh lemon juice, and 1 teaspoon fresh herbs. This bright, fresh variation is perfect for summer gatherings.

Spicy Asian Fusion

Add 1/2 teaspoon of garlic powder and 1/4 teaspoon of ground ginger to your dry rub. For the glaze, combine 2 tablespoons soy sauce, 2 tablespoons honey, 1 teaspoon sesame oil, and 1/2 teaspoon of sriracha or chili garlic sauce. Finish with a sprinkle of toasted sesame seeds and sliced green onions.

Mediterranean Style

Rub the salmon with olive oil instead of using a sugar-based rub. Season with salt, pepper, dried oregano, and lemon zest. After smoking, drizzle with a mixture of olive oil, fresh lemon juice, minced garlic, and chopped parsley. Serve with lemon wedges and capers.

Storage & Reheating

Properly stored smoked salmon makes for convenient and delicious meals throughout the week:
Refrigerator: Once cooled, wrap the smoked salmon tightly in plastic wrap or store in an airtight container. Properly refrigerated, it will keep for 7-10 days. The flavor often improves during the first 24 hours as the smoky notes meld with the fish.
Freezer: For longer storage, wrap individual portions in plastic wrap, then place in freezer bags with all air removed. Smoked salmon can be frozen for up to 3 months. Thaw overnight in the refrigerator before using.
Reheating: Smoked salmon is wonderful cold, but if you prefer it warm, reheat gently. Place it in a foil packet with a teaspoon of water or lemon juice, and warm in a 275°F oven for about 10 minutes until just heated through. Microwave reheating is not recommended as it can dry out the fish and create an unpleasant texture.
Serving Cold: One of the joys of smoked salmon is enjoying it cold. Try flaking it into salads, using it in dips, or creating elegant appetizers by topping cucumber slices with cream cheese and pieces of your smoked salmon.

Frequently Asked Questions

Can I smoke a smaller or larger piece of salmon with this recipe?

Yes, this recipe scales easily for any size fillet. The key is monitoring the internal temperature rather than strictly following the time guidelines. Smaller fillets (under 1 pound) may be done in 30 minutes, while larger or thicker pieces could take up to 90 minutes. Always cook to temperature, not time.

Should I remove the skin before smoking?

It’s best to leave the skin on during smoking as it helps hold the delicate fish together and prevents the bottom from drying out. After smoking, you can easily remove the skin if preferred, as it typically separates cleanly from the cooked flesh.

What’s the difference between hot and cold smoked salmon?

This recipe is for hot smoked salmon, which is cooked at temperatures between 225-275°F until fully cooked through (flaky and opaque). Cold smoked salmon (lox) is cured first, then smoked at much lower temperatures (below 85°F) for several hours, resulting in a raw, silky texture. They have distinctly different textures and uses.

Can I use this recipe in a charcoal smoker or regular grill?

Absolutely! For a charcoal smoker, set up for indirect heat and maintain a temperature around 225°F. On a gas grill, only light one side and place soaked wood chips in a foil packet or smoker box over the flame, with the salmon on the unlit side. On any type of smoker, the key is maintaining a consistent low temperature and adding appropriate smoke.

How do I use leftover smoked salmon?

Smoked salmon is incredibly versatile! Use it in pasta dishes, scrambled eggs or omelets, mixed into dips with cream cheese, in salmon cakes or patties, tossed into salads, or as a topping for bagels or crostini. The smoky flavor adds depth to virtually any dish you’d normally use salmon in.
I first tried making smoked salmon when I got my electric smoker two summers ago, and it’s become my absolute favorite thing to prepare! There’s something so satisfying about transforming a simple salmon fillet into this luxurious, smoky delicacy that tastes like it came from a specialty shop. My personal twist on this recipe is adding a thin slice of orange under the salmon while it smokes – it infuses a subtle citrus note that works beautifully with the sweet soy glaze. This recipe has become my go-to for weekend entertaining because it looks and tastes impressive but requires so little hands-on time. I often make a double batch because leftovers are amazing flaked into scrambled eggs the next morning or tossed into a pasta salad for lunch. The most important tip I can share is not to rush the process – keeping that temperature steady and low is the secret to salmon that’s moist and tender rather than dry. Give this recipe a try, and I promise your family will think you’ve become a professional smoker overnight!