Alder-Smoked Salmon

Name: Alder-Smoked Salmon
Yield: Serves 8 as an Appetizer, 4 as a Light Main Course
Cuisine: Canada
Ingredients: 1½ to 2 pounds wild king or coho salmon fillet with skin, or 1½ pounds skinless salmon fillet, preferably wild; ½ cup Coarse salt (kosher or sea); 2 cups alder wood chips or chunks, soaked for 1 hour in water to cover, then drained, or alder sawdust disks or pellets; 1 firmly packed cup dark brown sugar; 2 tablespoons chopped fresh dill; 2 tablespoons vegetable oil

Preparation info

Serves
8
as an Appetizer

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Serve the alder-smoked salmon with sour cream, capers, and grilled toast points (or pita).

In 1985, Canadian fishing enthusiast Ted Bradley got tired of the traditional Vancouver method of smoking salmon. (Add sawdust to the fire, explains Bradley. Drink a rum and Coke, add more sawdust to the fire, drink another rum and Cok

Ingredients

Americas
Canada
Starter
Fish course
Pescatarian
Gluten-free

Ingredients

Method