Alder Plank Smoked Salmon
Ingredients10 h 15 m servings 207 cals
- Soak the salmon fillet in a brine solution for at least 4 hours, but preferably overnight. Also, submerge the alder wood plank in water, placing a heavy object on top of it to prevent floating.
- Preheat an outdoor smoker for 160 to 180 degrees F (70 to 80 degrees 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.
Per Serving: 207 calories; 8 g fat; 2.8 g carbohydrates; 29.1 g protein; 61 mg cholesterol; 174 mg sodium. Full nutrition
ReviewsRead all reviews 11
There are very few things in life that can make fresh salmon taste better, however smokin' ron's recipe for smoked salmon does just that.
This is an awesome way to make salmon! Be sure to make the brine. I soaked my plank in water with lemon, orange and tangerines and it was the best! The butcher told me to also soak in onion and ...
This was the best fish recipe i have ever tasted. The plank gave the fish so much flavor. I cooked mine a little longer, until it was mostly white...The whole family loved this recpe
Best Salmon I've ever had. Before today I would say that I didn't like salmon. Today was the turning point. I like salmon, it tastes wonderful...if done right. This recipes doesn't need modi...
This was excellent. I brined a side of salmon for about 14 hours. Used the same salt/water ratio as suggested. I did add 1/8 c of soy, some chachere's seasoning, dill weed and pepper to the mix ...
Yeah I smoke salmon!!! Ha ha ha ha!!! No sorry for this but this recipe was GREAT YEAH I SAID GREAT, VERY GREAT!!! MATT DAMON (FROM DURKADURKASTAN!!!)
We really enjoyed this. I used a little less water and replaced it with brandy and also added a little garlic powder to the brown sugar mixture.
This was my first attempt at smoking salmon and it turned out great. I used an Orion Cooker so it took a little improvising I thought I would share. I used about half as much charcoal as usual...