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Alder Plank Smoked Salmon
At a Glance
- Prep
- 240 minutes
- Cook
- 180 minutes
- Total
- 30 hrs 15 min
- Yield
- 6.00 serving(s)
Categories
- smoked fish
Cuisine
- American
Cooking Method
- smoke
Difficulty
- Moderate
Dietary
- Pescatarian
Allergens
- Possible Fish — check ingredient labels
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Alder Plank Smoked Salmon brings together 1 (3 lb) salmon fillets, 4 cups water, 1/2 teaspoon salt in a practical dish for home cooking. It takes about 30 hrs 15 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 1 (3 lb) salmon fillets
- 4 cups water
- 1/2 teaspoon salt
- fresh ground black pepper, to taste
- 1/8 cup packed brown sugar
- 1 tablespoon water
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Instructions
Soak 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.
Preheat an outdoor smoker for 160°F to 180°F (70°C to 90°C).
Remove 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.
Smoke 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.).
During 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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