Fred’s Alder Recipe
Fred's Alder Recipe
Author: Fred Smith Copperopolis, CA
When I was living in Washington state in the Seattle area during the 80’s and 90’s I was part of a group of fly fishers out of Swede’s Fly Shop in Woodinville Wa. During one of our trips one of the guys, who worked for the Washington Dept. of Fisheries, had brought along some of his own smoked salmon. It was great stuff and you just couldn’t stop eating it so here is the recipe as he gave it to me.
- 2 cups soy sauce
- 1-1/2 cups apple juice
- ¾ cup brown sugar
- 2 teaspoons black pepper
- 1 tablespoon Crystal hot sauce
- 4 cloves garlic, minced or pressed
- 2 full filets of salmon skin on or off
- In a bowl mix all of the ingredients for the brine until the sugar had dissolved. Pour the brine into a plastic container large enough to hold both of the fillets side by side.
- Pour the brine into the container and place the salmon into the brine with the skin side up.
- Cover the container and place in the refrigerator for 8 hours or overnight.
- Take the salmon out and let it come to room temperature about 2 hours.
- While the salmon is out start your smoker and hold it at 225 degrees.
- Spray the rack for the smoker with cooking spray.
- Take the salmon out of the brine and allow the excess brine to drip off. Cut each filet into 3 or 4 equal size pieces depending on the size of the fillets and place onto the oiled racks.
- Add Alder wood chips to your smoker and place the salmon into the smoker cooking it for 4 to 6 hours, depending on the size and thickness of your salmon.