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Flaky, moist salmon with a deep, smoky flavor from alder wood. This Pacific Northwest classic is brined in a sweet and salty mixture, then slowly smoked to perfection. It's fantastic on its own, in salads, or with crackers and cream cheese.
Prepare the Brine
Brine the Salmon (4-6 hours)
Dry and Form the Pellicle (2-4 hours)
A rich, buttery fish with a delicate flake, hot-smoked to perfection. This Pacific Northwest delicacy, also known as black cod, gets its signature flavor from a simple brown sugar and salt cure before being gently cooked over alder wood smoke. The process requires patience but rewards with an unforgettable, deeply savory result.
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Flaky, moist salmon with a deep, smoky flavor from alder wood. This Pacific Northwest classic is brined in a sweet and salty mixture, then slowly smoked to perfection. It's fantastic on its own, in salads, or with crackers and cream cheese.
This pacific_northwest recipe takes 530 minutes to prepare and yields 4 servings. At 313.42 calories per serving with 34.08g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer or brunch.
Prepare the Smoker (30 minutes)
Smoke the Salmon (2-3 hours)
Rest and Serve
In the last 30 minutes of smoking, brush the salmon with a glaze made of 2 tablespoons maple syrup, 1 teaspoon Dijon mustard, and a pinch of black pepper.
Add more flavor to the brine by including 2 bay leaves, 1 tablespoon of whole black peppercorns, and 4-5 crushed juniper berries.
Experiment with different wood chips. Apple and cherry wood offer a mild, fruity smoke, while maple provides a slightly sweeter flavor. Avoid strong woods like mesquite or hickory, which can overpower the delicate salmon.
Salmon is one of the best sources of long-chain omega-3 fatty acids, EPA and DHA, which are crucial for reducing inflammation, lowering blood pressure, and supporting overall heart and brain health.
A single serving provides a significant amount of high-quality protein, which is essential for muscle repair, bone health, and maintaining a healthy metabolism.
Salmon is loaded with B vitamins (B1, B2, B3, B5, B6, B9, and B12), which work together to turn food into energy, create and repair DNA, and reduce chronic inflammation.
Salmon is one of the few natural food sources of Vitamin D, a vital nutrient for bone health, calcium absorption, and supporting a robust immune system.
A 150g serving of this hot-smoked salmon contains approximately 310-330 calories. The exact amount can vary based on the fat content of the specific salmon fillet.
Yes, it is very healthy. Salmon is an excellent source of high-quality protein, omega-3 fatty acids (which are great for heart and brain health), and essential nutrients like Vitamin D and B12. The brine adds sodium, so it should be enjoyed in moderation as part of a balanced diet.
Hot-smoked salmon, like this recipe, is cooked at a higher temperature (around 107°C/225°F). This cooks the fish through, resulting in a flaky texture similar to baked salmon. Cold-smoked salmon is smoked at a very low temperature (below 27°C/80°F), which cures the fish without cooking it, resulting in a silky, translucent texture like lox.
Alder is the traditional and most popular choice for salmon in the Pacific Northwest, providing a delicate, slightly sweet smoke that complements the fish perfectly. Apple, cherry, and maple are also excellent choices for a mild, fruity smoke.
Yes, you can adapt this recipe for a standard charcoal or gas grill. For a charcoal grill, set up a two-zone fire (coals on one side, empty on the other) and place the salmon on the cool side. For a gas grill, use only one or two burners on low and place the salmon on the unlit side. In both cases, use a foil pouch or smoker box for the wood chips and monitor the temperature closely.
The most reliable way is to use an instant-read thermometer. The salmon is perfectly cooked and safe to eat when the thickest part of the fillet reaches an internal temperature of 63°C (145°F). Visually, it will be opaque and flake easily.