When it comes to smoking salmon, choosing the right wood flavor can make all the difference. The key is finding a wood that will complement the natural flavor of the salmon without overpowering it. There are several popular wood choices that each impart a distinct aroma and taste to the fish.
Apple
Apple wood is a mild, sweet and fruity wood that is an excellent choice for salmon. The fruitwood will add a subtle flavor that enhances the natural taste of the fish. Apple smoke does not overpower the salmon, but rather accents its rich, oily flavor. It gives just a kiss of smoke that is perfect for highlighting the flavor of the fish. Additionally, apple wood burns cleanly and gives off little soot, making it a great wood for hot smoking salmon.
Benefits of Apple Wood
- Mild, sweet, fruity smoke flavor
- Enhances but does not overpower salmon’s natural flavor
- Subtle fruitwood smoke taste
- Clean burning with little soot
Alder
Alder wood is another excellent choice for smoking salmon. Native to the Pacific Northwest, alder has been used for centuries to smoke salmon by Native Americans. The wood has a mellow, delicate flavor that beautifully complements the taste of salmon. Alder smoke imparts a sweet, woody aroma and taste. It gives just a whisper of smoke so the salmon still shines through. The light smoke works well with all types of salmon from silky chinook to fatty sockeye.
Benefits of Alder Wood
- Delicate, mellow smoke flavor
- Lovely sweet, woody taste
- Traditional wood for smoking salmon
- Light smoke that lets salmon flavor shine
Cherry
Cherry wood lends a slightly sweet, fruity smoky flavor to salmon that many people love. Its signature aroma and taste works well with rich, fatty salmon like king or Coho. The light fruity smoke gives a nuanced flavor that highlights the fish’s natural oils and fattiness. Cherry wood does burn fast, so it’s best used in combination with a slower-burning wood like alder. Overall, it’s a great complementary smoke wood for salmon.
Benefits of Cherry Wood
- Slightly sweet, fruity smoke
- Good complement to rich, fatty salmon
- Accents natural flavor of the fish
- Best used in combination with slower-burning woods
Maple
Maple wood imparts a mild, subtle sweet and earthy flavor to salmon that works very well. Its mellow smoke taste enhances but does not mask the flavor of the fish. Maple gives a delicate smokiness along with hints of syrupy sweetness that pair beautifully with salmon’s rich oils. It’s an excellent choice for smoking salmon fillets, especially thicker King salmon cuts that can stand up to the stronger maple flavor. Maple burns evenly and makes an all-around great wood for smoking salmon.
Benefits of Maple Wood
- Mild, subtle sweet, earthy smoke
- Enhances natural flavor of the salmon
- Delicate smokiness and sweetness
- Good for smoking thicker salmon cuts
- Burns evenly
Hickory
Hickory wood lends a strong, smoky bacon-like flavor that works for salmon. It will impart a much bolder, robust taste compared to delicate fruitwoods. The savory, salty smoke pairs well with fattier salmon cuts and stands up to brining or seasoning. Use hickory in moderation or mix it with a milder wood so it does not overwhelm the salmon. Overall, hickory smoke can lend great flavor if used judiciously.
Benefits of Hickory Wood
- Strong, robust, bacon-like smoke
- Pairs well with fattier salmon cuts
- Stands up to brines and bold seasonings
- Use in moderation to avoid overwhelming flavor
Mesquite
Mesquite wood lends an intense, earthy smoke flavor that can work with salmon if used carefully. The bold smoke taste pairs best with equally rich king or Coho salmon that can stand up to the potent flavor. Use mesquite sparingly or mix with milder woods. Too much mesquite smoke can make the salmon bitter. But a little bit of mesquite accent can lend great southwestern flair.
Benefits of Mesquite Wood
- Very strong, earthy smoke
- Pairs best with fattier salmon cuts
- Use sparingly to avoid overwhelming flavor
- Adds southwestern flair in moderation
Wood Combos
Blending woods is a great way to achieve a complex, layered smoke flavor. Complementary combinations work especially well for smoking salmon. Here are some excellent wood pairings:
| Wood Combo | Flavor Profile |
|---|---|
| Alder + Cherry | Mellow, delicate smoke with a hint of fruitiness |
| Apple + Maple | Mild, subtly sweet smoke |
| Hickory + Cherry | Savory smoke with a touch of fruit |
| Mesquite + Alder | Robust smoke balanced by milder flavor |
Cold Smoking vs Hot Smoking Salmon
The choice of cold smoking vs hot smoking salmon depends on your desired result:
Cold Smoking
Cold smoking salmon involves smoking at lower temperatures below 100°F. It both cooks and flavors the fish through prolonged exposure to smoke over many hours. Cold smoking imparts a delicate, subtle smoky flavor. Fruitwoods like apple and alder are best for cold smoking. The finished salmon has a tender, velvety texture and is moist and dense.
Benefits of Cold Smoking Salmon
- Delicate, subtle smoky flavor
- Cooks through prolonged smoke exposure
- Fruitwoods like apple, alder recommended
- Tender, velvety finished texture
Hot Smoking
Hot smoking cooks the salmon with heat and shorter smoke exposure at temperatures between 150-200°F. It yields flaky, drier, firmer flesh. The flavor is more intense. Woods like hickory and mesquite work well for hot smoking. Fattier cuts of salmon hold up best to hot smoking. The result is delicious hot smoked salmon ready to eat.
Benefits of Hot Smoking Salmon
- Intense, robust smoky flavor
- Cooks quickly with heat
- Good for fattier king, Coho cuts
- Flaky, drier, firmer texture
How Long to Smoke Salmon
Smoking time depends on the method, temperature and thickness of the salmon. General smoking times are:
- Cold smoking: 4-12 hours. Thinner cuts take less time.
- Hot smoking: 1-3 hours at 150-200°F until salmon reaches internal temp of 145°F.
Use a meat thermometer to check internal temperature to determine doneness. Salmon is fully cooked and safe to eat at 145°F.
Tips for Maximizing Smoked Salmon Flavor
Follow these tips for the best wood smoked salmon flavor:
- Dry brine salmon before smoking to season it and get an enhanced smoked flavor.
- Always use cured salmon. Unsalted, fresh salmon lacks the flavor to stand up to smoking.
- Smoke for only 1-2 hours for subtle flavor, 4-6 for moderate, 8-12 for very intense.
- Keep smoker temp between 150-200°F for best flavor infusion.
- Use a blend of complementary woods like alder and cherry.
What to Serve with Smoked Salmon
Smoked salmon is delicious in many dishes and pairings. Popular ways to serve it include:
- Smoked salmon bagels with cream cheese, tomato, onion
- Salmon salad with veggies, citrus, greens
- Smoked salmon dip or spread
- Salmon scramble with eggs, veggies, cheese
- Salmon carpaccio appetizers
- Salmon sushi rolls
- Salmon Caesar salad
- Salmon pizza with capers, red onion
Smoked salmon also pairs well with creamy cheeses, crackers, crusty bread, lemon wedges, fresh dill, capers, and sparkling wines.
Storing and Shelf Life of Smoked Salmon
Store smoked salmon properly for best quality and safety:
- Refrigerate smoked salmon at 38°F or less.
- Wrap tightly in plastic wrap or store in an airtight container.
- Keep for up to 10 days refrigerated.
- Freeze smoked salmon for up to 2-3 months.
- Thaw frozen salmon in the fridge before use.
- Discard if salmon develops an off odor, flavor or appearance.
Conclusion
When smoking salmon, choosing the right wood flavor makes all the difference. Apple, alder and cherry woods are superb choices for adding complementary smoke flavor without overpowering the salmon. Hickory and mesquite lend bolder taste best paired with fattier cuts. Blending woods like apple and alder creates complex flavors. Both hot and cold smoking techniques impart delicious flavor. Follow proper food safety for storing smoked salmon. With the right woods and methods, you can make mouthwatering wood smoked salmon to enjoy in many dishes.