Alder Plank Smoked Salmon
Serves: 3
Kendrick Gleason
1 January 1970
Based on User reviews:
58
Spice
44
Sweetness
46
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Soak the salmon fillet in a brine solution for at least 4 hours, but preferably overnight
2
Also, submerge the alder wood plank in water, placing a heavy object on top of it to prevent floating
3
Preheat an outdoor smoker for 160 to 180 degrees F (70 to 80 degrees C)
4
Remove the salmon from the brine, rinse thoroughly under cold running water, and pat dry with paper towels
5
Remove the wood plank from the water, and lay the fish out on the plank
6
Season with freshly ground black pepper
7
Smoke the salmon for at least 2 hours, checking after 1 1/2 hours for doneness
8
The fish is done when it flakes with a fork, but it should also not be too salty
9
As the fish smokes, the salt content reduces
10
Adjust the cooking time and salty flavor to your taste
11
(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
12
) During the last 30 minutes of smoking, mix together the brown sugar and water to form a paste
13
Brush this liberally onto the salmon