{"id":671,"date":"2022-07-31T23:04:49","date_gmt":"2022-07-31T23:04:49","guid":{"rendered":"https:\/\/hotelectricsmoker.com\/?p=671"},"modified":"2023-03-30T21:36:53","modified_gmt":"2023-03-30T21:36:53","slug":"how-to-smoke-salmon-in-an-electric-smoker","status":"publish","type":"post","link":"https:\/\/hotelectricsmoker.com\/how-to-smoke-salmon-in-an-electric-smoker\/","title":{"rendered":"How to Smoke Salmon in an Electric Smoker"},"content":{"rendered":"\n

If you love smoked salmon, but don’t have the time or patience to smoke it yourself, then an electric smoker is a great option. Electric smokers are easy to use and can produce delicious results in just a few hours. In this blog post, we’ll show you how to smoke salmon in an electric smoker, so you can enjoy this delicacy at home.<\/p>\n\n\n\n

1. Start with a whole salmon that\u2019s been gutted and had the head removed. If you\u2019re smoking a lot of fish, have your fishmonger cut the fish into manageable pieces. But for smaller batches, I like to smoke a whole salmon because it looks so impressive when it\u2019s done.<\/p>\n\n\n\n

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Raw uncooked sea salmon whole fish in a tray with herbs. White background. Top view<\/figcaption><\/figure>\n\n\n\n

2. Make a brine by dissolving 1 cup of salt and 1 cup of sugar in 2 gallons of water. You can add aromatics to the brine if you like\u2014I like to add a few handfuls of fresh dill\u2014but it\u2019s not essential.<\/p>\n\n\n\n

3. Put the salmon in the brine, making sure it\u2019s completely submerged. If you\u2019re smoking a lot of fish, you can do this in a non-reactive container, like a plastic bucket. But for smaller batches, I like to use a glass or ceramic baking dish.<\/p>\n\n\n\n

4. Cover the salmon and let it brine for 24 hours. If you\u2019re using a baking dish, you can put it in the fridge. If you\u2019re using a plastic bucket, you can keep it in a cool, dark place. Just make sure the temperature stays below 40 degrees Fahrenheit.<\/p>\n\n\n\n

5. After 24 hours, remove the salmon from the brine and rinse it under cold water. Pat it dry with paper towels and place it on a wire rack set over a baking sheet. Let it air dry in the refrigerator for 12 hours or overnight.<\/p>\n\n\n\n

6. To smoke the salmon, you\u2019ll need to rig up a smoker. If you don\u2019t have one, you can use a charcoal grill or even a gas grill\u2014just be sure to put some wood chips on the coals or in a smoker box on the gas grill so they can smolder and create smoke.<\/p>\n\n\n\n

7 Fill your smoker with wood chips\u2014I like hickory or apple wood\u2014and light them according to your smoker\u2019s instructions.<\/p>\n\n\n\n

8 When the chips are creating smoke, place the salmon in the smoker and close the lid.<\/p>\n\n\n\n

9 Smoke the salmon until it reaches an internal temperature of 145 degrees Fahrenheit\u2014this will take two to three hours, depending on how hot your smoker is running.<\/p>\n\n\n\n

10 Remove the salmon from the smoker and let it cool slightly before serving. Enjoy!<\/p>\n\n\n\n

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