Alder-Smoked Salmon Fillet

Ingredients

• 1 side of salmon, about 3 pounds, skin on and pin bones removed
• 1 cup packed brown sugar
• 1/2 cup kosher salt
• 1 tablespoon coarse black pepper
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1/4 cup maple syrup
• 2 tablespoons honey
• 1 tablespoon water
• 3 chunks alder wood

Before you cook

• Run your fingers along the fillet and pull any remaining pin bones with pliers.
• Cut the side into three or four evenly thick portions so they cure at the same rate.
• Mix the brown sugar, salt, pepper, garlic powder and onion powder in a bowl.
• Spread a layer of the cure in a glass dish, lay the salmon on it flesh side down and pack the rest over the skin.
• Cover and refrigerate for 8 hours, tilting the dish once to drain off the liquid that draws out.
• Rinse the cure off the salmon completely under cold water and pat it dry.
• Set the pieces skin side down on a rack and refrigerate uncovered for 3 hours until the surface feels tacky and slightly shiny.
• Stir the maple syrup, honey and water together for the glaze.

Steps

1. Bring the smoker to 175 degrees Fahrenheit with one chunk of alder on the coals.
2. Set the salmon skin side down on the grate, leaving space around each piece.
3. Smoke for 1 hour at this low temperature so the proteins set gently.
4. Brush the tops of the fillets with the maple glaze.
5. Raise the pit temperature to 200 degrees Fahrenheit and add another chunk of alder.
6. Smoke for another hour, glazing once more halfway through.
7. Check the thickest part with a thermometer and look for 140 degrees Fahrenheit.
8. Press the top of a fillet with a finger; the flesh should flake into wide layers and white albumin should show at the seams.
9. Lift the pieces off with a wide spatula, sliding it between the flesh and the skin if the skin sticks.
10. Cool the salmon for 20 minutes and serve warm, or chill it overnight for the firmer texture most people prefer.