Alder Plank Smoked Salmon Recipe -
Alder Plank Smoked Salmon Recipe
  • READY IN 10+ hrs

Alder Plank Smoked Salmon

Recipe by  

"This smoked salmon derives its flavor from Alder wood planks. I get these planks at the local lumber yard. Be sure you tell whoever helps you that you are cooking salmon on the wood so that you do not get any creosote wood or other treated wood. Also, make sure you know what plank size will fit in your smoker before you go to get the wood. This salmon will come out very moist and smoky, so be prepared for some of the best smoked fish you've ever eaten!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    6 hrs

    10 hrs 15 mins


  1. Soak the salmon fillet in a brine solution for at least 4 hours, but preferably overnight. Also, submerge the alder wood plank in water, placing a heavy object on top of it to prevent floating.
  2. Preheat an outdoor smoker for 160 to 180 degrees F (70 to 80 degrees C).
  3. Remove the salmon from the brine, rinse thoroughly under cold running water, and pat dry with paper towels. Remove the wood plank from the water, and lay the fish out on the plank. Season with freshly ground black pepper.
  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, mix together the brown sugar and water to form a paste. Brush this liberally onto the salmon.
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Reviews More Reviews

Jan 25, 2004

There are very few things in life that can make fresh salmon taste better, however smokin' ron's recipe for smoked salmon does just that.

Apr 28, 2005

This is an awesome way to make salmon! Be sure to make the brine. I soaked my plank in water with lemon, orange and tangerines and it was the best! The butcher told me to also soak in onion and garlic for another flavor.


16 Ratings

Jan 25, 2004

This was the best fish recipe i have ever tasted. The plank gave the fish so much flavor. I cooked mine a little longer, until it was mostly white...The whole family loved this recpe

May 18, 2006

Best Salmon I've ever had. Before today I would say that I didn't like salmon. Today was the turning point. I like salmon, it tastes wonderful...if done right. This recipes doesn't need modification, but I did do a few things different. I think the impact was minimal: Used the basic brine in the footnote, with a little modification: Water, soy sauce, oregano, garlic powder, onion powder, brown sugar (extra), normal iodized salt. At the end I added orange juice and lemon pepper. Soaked fish overnight and followed the recipe. Used double barrel charcoal pit with charcoal and wood chunks in small barrel and fish in big barrel. Replenished charcoal and wood when it got low. ~3 hours cooked, you could probably give or take an hour with no harm if smoking and not broiling. It was wonderful. Next time I'd like to try something exotic. I'd like to use more juices in my brine and layer the fish with fruit. Mandarine oranges, pineapple.... I think that might be really good. Then again, it came out great and I'd hate to mess up a wonderful recipe. This recipe is a keeper and will be used very very often in this house. You can't beat the health benefits of salmon with this wonderful taste.

Jun 24, 2007

This was excellent. I brined a side of salmon for about 14 hours. Used the same salt/water ratio as suggested. I did add 1/8 c of soy, some chachere's seasoning, dill weed and pepper to the mix though and a little lemon juice. I couldnt find Alder wood so I used a Cedar Plank instead. Smoked it for about 3 hours. It weighed around 1.5 lbs. It was GREAT! That is a perfect piece of fish! My wife HATES salmon and even she liked it. My whole family really liked this recipe. Thanks Ron. This is the best! :)

Jul 25, 2005

Yeah I smoke salmon!!! Ha ha ha ha!!! No sorry for this but this recipe was GREAT YEAH I SAID GREAT, VERY GREAT!!! MATT DAMON (FROM DURKADURKASTAN!!!)

Mar 25, 2004

We really enjoyed this. I used a little less water and replaced it with brandy and also added a little garlic powder to the brown sugar mixture.

Sep 14, 2009

This was my first attempt at smoking salmon and it turned out great. I used an Orion Cooker so it took a little improvising I thought I would share. I used about half as much charcoal as usual. After starting the charcoal I waited till the apple wood and alder wood chips started to smoke before putting the alder planks and the salmon on the top two grlls. I had to saw the planks in a circular shape to fit the grill and used the scraps from that along with apple wood for the smoking. I smoked it for 30 minutes and took the lid off to prevent over heating and put the lid back after about 5 minutes and smoked another 30 minutes. Then I took the lid off and basted with the brown sugar mixture and smoked for another 30 minutes. I smoke two 3 pound filets from the grocery store. Where I live fresh caught wild is not an option. I wish it was. But it was great anyway. BoRoo


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  • Calories
  • 207 kcal
  • 10%
  • Carbohydrates
  • 2.8 g
  • < 1%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 29.1 g
  • 58%
  • Sodium
  • 174 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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