Alaskans have been smoking salmon for centuries as a way to preserve their abundant salmon harvests. There are a few different types of wood that are commonly used by Alaskans to smoke salmon.
Alder Wood
Alder wood is one of the most popular types of wood used for smoking salmon in Alaska. Alder trees are abundant throughout Alaska and the Pacific Northwest region. The wood burns hot without producing heavy smoke, making it ideal for smoking fish.
Alder imparts a light, sweet, delicate flavor to salmon that many Alaskan smokers prefer. It allows the natural salmon flavor to come through. The light color of alder wood also gives the salmon an appealing golden smoked color.
Benefits of Using Alder Wood
- Native and abundant in Alaska
- Burns hot without heavy smoke
- Delicate, sweet smoke flavor
- Light golden color
Alder Wood Smoking Techniques
Here are some tips for smoking salmon with alder wood:
- Use untreated, seasoned alder wood for best flavor
- Cut or split wood into small chips or chunks for smoking
- Soak wood chips/chunks in water before adding to the smoker
- Keep temperature between 150-200°F for proper smoking
- Smoke salmon for 4-12 hours depending on thickness of fillets
Cottonwood Wood
Another popular wood for smoking salmon in Alaska is cottonwood. Cottonwood trees also grow abundantly along rivers and streams throughout Alaska.
Cottonwood has a light, neutral flavor that allows the salmon flavor to come through. It gives salmon a nice light golden smoked color as well.
Benefits of Cottonwood Wood
- Readily available in many parts of Alaska
- Light, neutral smoke flavor
- Golden color
- Burns evenly
Cottonwood Smoking Tips
Follow these tips when using cottonwood to smoke salmon:
- Use well-seasoned cottonwood
- Cut or split into small chunks/chips
- Soak chips in water first
- Keep smoker temp 150-200°F
- Smoke salmon for 4-10 hours
Alder vs. Cottonwood Comparison
| Wood | Flavor | Color | Availability |
|---|---|---|---|
| Alder | Light, sweet | Golden | Abundant |
| Cottonwood | Neutral | Golden | Readily available |
While alder and cottonwood are most common, other woods used sometimes include fruit woods like apple, cherry, and maple. These impart a sweeter, fruitier flavor.
Other Considerations for Smoking Salmon
In addition to wood choice, here are some other tips for smoking salmon in Alaska:
- Use wild-caught, fresh salmon
- Brine salmon in a salt, brown sugar, spice solution first to flavor and preserve fish
- Smoke at low temp (150-200°F) for best texture
- Smoke salmon to an internal temp of at least 145°F for food safety
- Let salmon rest for about an hour after smoking before eating or storing
Conclusion
Alder and cottonwood are the top wood choices for smoking salmon in Alaska due to their availability, mild flavor, and lovely golden color they impart. Alder provides a delicate sweetness while cottonwood is more neutral. Both allow the rich salmon flavor to shine through. Fruit woods can also add a sweeter note. Low, slow smoking and proper brining are also keys to producing the perfect smoked salmon with an authentic Alaskan flavor.