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Alder Plank Salmon

Grilled Alder Plank Salmon    

Makes 8 to 10 servings

Prep Time: 15 Minutes
Cook Time: 6 Hours
Ready in: 6 Hours 15 Minutes

" This smoked salmon derives its flavor from Alder wood planks. This salmon will come out very moist and smoky, so be prepared for some of the best smoked fish you've ever eaten! "

3 pounds salmon filet
1 tablespoon freshly ground black pepper
1/8 cup packed brown sugar
1 tablespoon water


1. Soak the salmon fillet in a brine solution for at least 4 hours, but preferably overnight. You will find a recipe to make a brine on this site titled 'Basic Brine for Smoking Meat'. Also, submerge the alder wood plank in water and place a heavy object on it to prevent it from floating.

2 Preheat an outdoor smoker for 160 to 180 degrees F. (70 to 80 degrees C)

3. Remove the salmon from the brine, wash thoroughly under cold running water and pat the fish dry thoroughly with paper towels. Remove the wood plank from the water and lay the fish out on the plank. Season the fish with freshly ground black pepper to taste.

4 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.)

5 During the last 30 minutes of smoking, combine the brown sugar with the water and mix well to form a pasty baste. Using a brush, apply this liberally to the salmon.

Servings Per Recipe: 9

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