30 hrs 15 mins
24 hrs 15 mins
This smoked salmon derives its flavor from Alder wood planks. I get these planks at the local lumber yard. Be sure you tell whoever helps you that you are cooking salmon on the wood so that you do not get any creosote wood or other treated wood. Also, make sure you know what plank size will fit your smoker before you go to get the wood. This salmon will come out very moist and smoky, so be prepared for some of the best smoked fish you'll ever eat!
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Units: US | Metric
- 1Soak the salmon fillet in a brine solution for at least 4 hours, but preferably overnight. Also, submerge the alder wood in water, placing a heavy object on top of it to prevent floating.
- 2Preheat an outdoor smoker for 160°F to 180°F (70°C to 90°C).
- 3Remove the salmon from the brine, rinse thoroughly under cold running water, and pat dry with paper towels. Remove the wood plank from the water, and lay the fish out on the plank. Season with freshly ground black pepper.
- 4Smoke the salmon for at least 2 hours, checking after 1 1/2 hours for doneness. The fish is done when it flakes with a fork, but it should also not be too salty. As the fish smokes, the salt content reduces. Adjust the cooking time and salty flavor to your taste. (NOTE: Smoking a fillet can take 2 to 6 hours depending on your taste, the size of the fillet, and the fat content of the fish.).
- 5During the last 30 minutes of smoking mix together the brown sugar and water to form a paste. Brush this liberally onto the salmon.
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Nutritional Facts for Alder Plank Smoked Salmon
Serving Size: 1 (393 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 306.1
- Calories from Fat 90
- Total Fat 10.0 g
- Saturated Fat 1.8 g
- Cholesterol 104.5 mg
- Sodium 370.4 mg
- Total Carbohydrate 4.5 g
- Dietary Fiber 0.0 g
- Sugars 4.4 g
- Protein 46.6 g