My neighbors gave me an electric smoker, so I thought I’d try to smoke salmon with the smoker.
Before smoking salmon, I suggest you brine it with this recipe here, and follow the instructions on how to dry the salmon after the brining it.
Another thing I learned is these electric smokers use wood chips, not wood chunks, and you shouldn’t put the wood so it is touching the electric heater element of the electric smoker. I keep the side vents closed for the most part, and use a oven thermometer probe to check the internal temperature of the smoking salmon.
Too high an internal temperature and the salmon is toast, literally, as you see in our how to smoke salmon video above! Using a smoker in cold weather can be challenge, as the cold air surrounding the smoker tends to drop the internal temp of the smoker. Do not use this smoker indoors or in a garage or basement!
Line caught wild salmon is best, but farmed salmon works too, so use what you got. Check the salmon for bones, called pin bones, and remove them with a needle nose pliers.
Here is the smoker I use, it works well, not too fancy: