Smoking salmon: which wood to use

[Taylor Moseley]

I am curing some salmon using Steve Raichlen's fail-proof fish cure, and I was wondering what wood would go best with it. I don't have alder, just Hickory, Apple and maple, the last in chips instead of chunks. The recipe has dill and coriander in it, and I was wondering if the apple or maple would go better with it.

 

[George Curtis]

i've no real idea but i would use the maple.

 

[K Kruger]

My vote is for the apple (I've used it often with salmon) but the maple would work too.

 

[Taylor Moseley]

Used apple, it turned out pretty well the dill didn't clash with it at all.

 

[Roman]

"Applesolutely!"

Per filet, brine with 6oz apple juice, 1 cup water, 1 bay leaf, 1/4 cup brown sugar, 2 tablespoons sea salt. Heat all ingredients, let cool in fridge, when cool brine in fridge for 3 hours prior to smoking. Pat dry and place on cedar plank, place fresh dill on top....
Smoke with applewood. You'd have the subtle character of both woods meld with just the right amount of light sweetness and color.
Lime, horseradish, mayo and dill sauce.

This will bring your slamon lovers to their knees! Enjoy!

 

[Mike Freel]

I also would cast my vote for apple. The smoke is milder. The hickory would probably be too strong. Enjoy and Merry Christmas.

Mike

 

[Chris E]

I like apple with fish but go 50/50 apple and maple. Hickory is way to strong for fish.

 

[Brian Thomas]

Either apple or maple will work well. Agree with avoiding using hickory as it's way too strong for smoking salmon.

 

[Monty House]

ALDER

 

[Brian Thomas]

Alder is great and usually that is the only wood I use when smoking fish.

If I don't have any alder than I'll use one of the following....

Apple
Maple
Cherry

I've used pecan with good results too. Pecan works especially well when used in combination with apple, cherry, etc.

Another wood to avoid when smoking fish is mesquite. Way too strong.