Alder Plank Smoked Salmon Good Recipes

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Alder Plank Smoked Salmon

"This smoked salmon derives its flavor from Alder timber planks. I get those planks on the neighborhood lumber yard. Be sure you tell whoever facilitates you which you are cooking salmon on the wood so you do now not get any creosote wood or other treated wood. Also, make certain you already know what plank length will in shape in your smoker before you go to get the timber. This salmon will pop out very wet and smoky, so be organized for some of the first-class smoked fish you have ever eaten!"

Ingredients :

brine
1 (three pound) salmon fillet
freshly floor black pepper to flavor
1/8 cup packed brown sugar
half teaspoon salt
1 tablespoon water

Instructions :

Prep : 15M	Cook : 10M	Ready in : 10H15M

Soak the salmon fillet in a brine answer for at least 4 hours, but ideally overnight. Also, submerge the alder timber plank in water, setting a heavy object on pinnacle of it to prevent floating.
Preheat an out of doors smoker for a hundred and sixty to one hundred eighty degrees F (70 to 80 levels C).
Remove the salmon from the brine, rinse thoroughly under bloodless running water, and pat dry with paper towels. Remove the wooden plank from the water, and lay the fish out on the plank. Season with freshly ground black pepper.
Smoke the salmon for as a minimum 2 hours, checking after 1 1/2 hours for doneness. The fish is executed when it flakes with a fork, but it have to also now not be too salty. As the fish smokes, the salt content reduces. Adjust the cooking time and salty taste on your taste. (Note: Smoking a fillet can take 2 to 6 hours depending to your taste, the scale of the fillet, and the fat content material of the fish.)
During the ultimate 30 minutes of smoking, mix collectively the brown sugar and water to form a paste. Brush this liberally onto the salmon.

Notes :

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