📝 About This Recipe
This iconic dish captures the soul of the Pacific Northwest, where the sweet, mild smoke of native Alder wood transforms fresh King salmon into a buttery, mahogany-hued masterpiece. A traditional dry brine of sea salt and dark brown sugar draws out moisture, concentrating the fats and creating a glossy, irresistible 'pellicle' that locks in flavor. Whether served warm from the smoker or chilled on a cedar board, this recipe celebrates the rugged beauty and culinary bounty of the Cascadia region.
🥗 Ingredients
The Salmon
- 3 pounds Fresh Wild King or Sockeye Salmon Fillet (skin-on, pin bones removed)
The Signature Dry Brine
- 1.5 cups Dark Brown Sugar (packed)
- 1/2 cup Kosher Salt (non-iodized)
- 1 tablespoon Black Peppercorns (coarsely cracked)
- 1 teaspoon Granulated Garlic
- 1 teaspoon Dried Dill Weed
- 1 tablespoon Lemon Zest (freshly grated)
The Glaze
- 1/4 cup Pure Maple Syrup (Grade A Amber)
- 1 tablespoon Bourbon (optional, for depth)
Smoking Materials
- 4-5 cups Alder Wood Chunks or Chips (soaked for 30 mins if using chips)
👨🍳 Instructions
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1
Rinse the salmon fillet under cold water and pat it thoroughly dry with paper towels. Cut the fillet into 3-inch wide strips or leave whole depending on your smoker size.
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2
In a medium bowl, whisk together the dark brown sugar, kosher salt, cracked black pepper, granulated garlic, dried dill, and lemon zest until well combined.
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3
In a glass baking dish or non-reactive tray, spread 1/3 of the brine mixture. Lay the salmon skin-side down on the brine, then cover the flesh side completely with the remaining mixture.
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4
Cover the dish tightly with plastic wrap and refrigerate. Let the salmon brine for at least 8 hours, or up to 12 hours for a firmer, saltier 'hard' smoke.
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5
Remove the salmon from the refrigerator. Rinse off the brine under a gentle stream of cold water. Do not scrub; just ensure the excess salt and sugar are gone.
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6
Pat the fish very dry. Place the fillets on a cooling rack set over a baking sheet. Place the fish in a cool, breezy spot (or in front of a fan) for 2-4 hours. This is crucial to develop the 'pellicle'—a tacky, shiny skin that the smoke adheres to.
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7
Prepare your smoker. Aim for a low and steady temperature of 150°F to 165°F (65°C to 74°C). Add your alder wood to start the smoke flow.
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8
Lightly oil the smoker grates to prevent sticking. Place the salmon fillets skin-side down on the grates, ensuring there is space between pieces for air circulation.
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9
Smoke the salmon for approximately 2 to 3 hours. The time will vary based on the thickness of the fillet and your smoker's consistency.
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10
During the final 45 minutes of cooking, whisk together the maple syrup and bourbon. Lightly brush this glaze over the salmon every 15 minutes.
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11
Monitor the internal temperature of the fish using a digital probe. Remove the salmon when the thickest part reaches 135°F to 140°F (57°C to 60°C). The fish should be firm to the touch but still moist.
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12
Allow the salmon to rest on a wire rack at room temperature for at least 30 minutes before serving. This allows the juices to redistribute and the glaze to set into a beautiful lacquer.
💡 Chef's Tips
Always use wild-caught salmon if possible; the fat content and texture are superior for smoking compared to farmed varieties. Never skip the air-drying phase; the pellicle is what gives smoked salmon its professional, glossy finish and prevents white albumin from leaking out. Keep the smoker temperature low; if it gets too hot (above 200°F), the fat will render out too quickly, leaving you with dry, tough fish. If you see white beads (albumin) forming on the surface, your heat is too high—lower it immediately. Alder is the traditional wood of the PNW because it is subtle; if you substitute with hickory or mesquite, the smoke may overpower the delicate fish.
🍽️ Serving Suggestions
Serve on a cedar platter with whipped cream cheese, capers, thinly sliced red onions, and toasted sourdough points. Pair with a crisp Pacific Northwest Pinot Gris or a dry Riesling to cut through the fatty richness. Flake leftovers into a warm fettuccine alfredo or a fresh spinach salad with a lemon-herb vinaigrette. Serve alongside a bowl of hot clam chowder for the ultimate coastal comfort meal. Accompaniment: Pickled mustard seeds provide a wonderful textural pop and acidity that balances the sweet maple glaze.