Alaska

Smoked Salmon

Alaska's smoked salmon tradition dates back thousands of years to the native peoples who preserved their catch using alder wood smoke. This recipe honors that heritage with wild-caught salmon, a brown sugar cure, and the distinctive flavor of alder smoke that defines Pacific Northwest smoking.

8-12 hours Serves 8-10 180-200°F smoking Traditional

Equipment Needed

  • Smoker (electric, propane, or traditional)
  • Alder wood chips or chunks
  • Wire smoking racks
  • Large non-reactive container for brining
  • Meat thermometer
  • Paper towels

Instructions

  1. 1

    Prepare the Salmon

    Rinse the salmon fillet and pat dry with paper towels. Check for pin bones by running your fingers along the flesh and remove any with tweezers. Cut into manageable portions if needed, keeping the skin on.

  2. 2

    Make the Cure

    Combine kosher salt, brown sugar, black pepper, garlic powder, and onion powder in a bowl. Mix thoroughly to create an even blend. This dry cure will draw moisture from the fish while infusing flavor.

  3. 3

    Apply the Cure

    Place salmon in a non-reactive container and coat generously with the cure mixture, focusing on the flesh side. Cover and refrigerate for 4-8 hours, depending on fillet thickness. Thicker portions need more time.

  4. 4

    Rinse and Dry

    Rinse the cured salmon under cold water to remove excess salt. Pat completely dry with paper towels. Place on a wire rack and refrigerate uncovered for 2-4 hours to form a pellicle - a tacky surface that helps smoke adhere.

  5. 5

    Prepare the Smoker

    Set up your smoker for cold to low smoking at 180-200°F. Soak alder wood chips in water for 30 minutes, then add to the smoker. Alder is the traditional Alaska choice for its mild, sweet smoke.

  6. 6

    Smoke the Salmon

    Place salmon skin-side down on the smoker racks. Smoke for 3-4 hours at low temperature until the internal temperature reaches 140°F and the surface develops a beautiful mahogany color.

  7. 7

    Monitor the Pellicle

    Watch for the white protein (albumin) that may appear on the surface. This is normal - if excessive, your temperature may be too high. Adjust as needed to maintain low, slow smoking.

  8. 8

    Cool and Rest

    Remove salmon from the smoker and let cool at room temperature for 30 minutes. Then refrigerate for at least 4 hours or overnight. The flavor improves as it rests and the smoke permeates the flesh.

  9. 9

    Slice and Serve

    Slice the smoked salmon thinly at an angle. Serve on a platter with fresh dill, lemon wedges, cream cheese, and crackers. Store refrigerated for up to 2 weeks or freeze for longer storage.

Tips & Variations

  • Wild vs. Farmed: Wild Alaska salmon has superior flavor and texture for smoking. King salmon is the richest, while Sockeye offers deep color and robust taste.
  • Pellicle Formation: Don't skip the drying step. The tacky pellicle is essential for smoke adhesion and prevents the white albumin from appearing excessively.
  • Wood Alternatives: While alder is traditional, apple or cherry wood also complement salmon beautifully. Avoid strong woods like hickory or mesquite.
  • Hot vs. Cold Smoking: This recipe uses hot smoking (180-200°F). For lox-style cold smoking, you'll need specialized equipment to keep smoke below 90°F.
  • Candy Salmon: For a sweeter treat, brush salmon with maple syrup during the last hour of smoking to create "salmon candy."
  • Storage: Vacuum-sealed smoked salmon freezes beautifully for up to 3 months. Thaw in refrigerator overnight before serving.