Alder Plank Smoked Salmon Recipes

CEDAR PLANK-SMOKED SALMON

Steps:

• Preheat the smoker to 250 degrees F (120 degrees C) according to manufacturer's instructions.
• Combine butter, garlic, 3 sprigs dill, and salt in a heat-proof dish. Place in the smoker until butter is melted and infused with flavor, at least 20 minutes. Remove from the smoker.
• Lay salmon on the plank of wood. Brush salmon with the flavored butter. Season with salt and pepper. Place in the smoker and close the door.
• Cook salmon until easily flaked with a fork, about 40 minutes. Check at 10-minute intervals and baste with butter.
• Serve garnished with lemon slices, remaining dill, and remaining flavored butter.

ALDER-PLANKED SALMON WITH EGG SAUCE

Steps:

• Preheat the oven to 500 degrees F.
• In a small saucepan, melt 2 tablespoons of the butter. Add shallots and saute 1 minute. Season with a pinch of salt. Add lemon juice, wine, stock and cream. Simmer over medium heat for 3 to 4 minutes, until reduced to about 2 tablespoons.
• Lower the heat and whisk in the remaining butter 1 tablespoon at a time, adding each piece when the previous one is almost melted.
• Add hot sauce and season with salt and pepper to taste. Strain the sauce through a fine sieve, into a bowl. Cover to keep warm until ready to serve.
• Mix together the mustard powder, salt, and pepper. Brush the top of the salmon fillets with the melted butter. Season both sides with the mustard mixture and set aside.
• Put the soaked shingles in the oven, directly on the racks, for about 3 to 5 minutes until the wood is lightly browned on top. Carefully take the shingles out of the oven and place them on a heat-proof surface.
• Turn on the oven broiler.
• Immediately brush the shingles with a thin layer of olive oil and lay the salmon fillets, skinned side down, on the browned side of each shingle. Place the shingles under the broiler and cook the fish for about 5 to 7 minutes, until firm but not dry. Remove the fillets to a platter or serve directly from the shingles.
• Just before serving, stir the parsley and grated eggs into the reserved warm egg sauce. Fold in chives and caviar if using. Top the fillets with the egg sauce and a sprinkling of chives, and a dollop of caviar if using.

ALDER PLANK SMOKED SALMON

Steps:

• Soak the salmon fillet in a brine solution for at least 4 hours, but preferably overnight. Also, submerge the alder wood in water, placing a heavy object on top of it to prevent floating.
• Preheat an outdoor smoker for 160°F to 180°F (70°C to 90°C).
• 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.
• 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.).
• During the last 30 minutes of smoking mix together the brown sugar and water to form a paste. Brush this liberally onto the salmon.

ALDER ROASTED KING SALMON WITH WILD FENNEL POLLEN

Steps:

• Mix sugar, salt, water, and anise flavored liqueur. Pour over salmon halves in a 3-inch deep pan. Marinate, chilled, in the brine mixture for 4 to 8 hours. Remove from brine and pat dry. Brush the salmon with oil. Season with wild fennel pollen, salt, and pepper. Place on Alder plank and soak in cold water overnight. Sometimes a nail through the tail end is used to hold the salmon in place. Lean the plank against an Alder wood fire that has mostly died down to very hot coals. Be careful not to let the plank catch fire. The heat and the smoke from the fire will cook and season the salmon. Serve right off the plank.

ALDER PLANK SMOKED SALMON

Steps:

• 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.
• Preheat an outdoor smoker for 160 to 180 degrees F (70 to 80 degrees C).
• 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.
• 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.)
• During the last 30 minutes of smoking, mix together the brown sugar and water to form a paste. Brush this liberally onto the salmon.

ALDER PLANKED SALMON WITH SOY GINGER MARINADE

Steps:

• Soak plank in water to cover for 1 hour or longer if possible and drain.
• Prepare barbeque.
• Combine garlic, soy sauce, ginger, parsley, and oil in large zip bag. Shake to combine.
• Add salmon to marinade.
• Marinate in refrigerator for 30 minutes, turning once.
• Place soaked plank on grill grate over medium-heat. Heat plank for 2 to 3 minutes, urn plank, and continue heating for an additional 3 minutes.
• Remove salmon from marinade; discard marinade and place salmon, skin side down on charred side of plank.
• Grill salmon, with lid down, approximately 15 minutes, or until fish is medium rare or to your liking.
• Sprinkle with sesame seeds and scallions.