Alder plank smoked salmon


 3 pounds salmon fillet  

1 tbl.freshly ground black pepper

 1/8 cup packed brown sugar  

1 tbl water


  • Soak the salmon fillet in a brine solution for at least 4 hours, but preferably overnight.
  • Submerge the alder wood plank in water and place a heavy object on it to prevent it from floating.
  •  Preheat an outdoor smoker for 160 to 180 degrees (70 to 80 degrees C).
  •  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.  
  • 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, combine the brown sugar with the water and mix well to form a pasty baste. Using a brush, apply this liberally to the salmon.

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