Smoked salmon is one of my favorite appetizers. The combination of the subtle smoky flavor and the rich taste of salmon is hard to beat. After years of experimenting with different types of wood I’ve narrowed down the best woods for smoking salmon to get optimal flavor.

When smoking salmon, you want to use a lighter flavored wood. Since salmon has a mild flavor on its own, you don’t want to dominate it with a strong smoke. When you smoke salmon, fruit and nut woods work best because they add a lighter, sweeter smoke flavor that goes well with the fish’s flavor instead of hiding it.

Through trial and error, I’ve landed on cedar, alder, apple, lemon, and cherry as the top woods for smoking salmon Here’s an overview of each type of wood and what it brings to smoked salmon

Cedar

Cedar is a classic smoking wood for salmon. It has a light, fragrant, and slightly sweet taste that makes salmon taste better without being too much. Cedar also helps give smoked salmon its characteristic deep pink color.

Cedar is great because it has oils that help keep the salmon moist while it’s being smoked. The natural oils in cedar work their way into the fish and also form a layer that keeps the salmon from drying out.

For best results, use Western red cedar rather than Eastern red cedar, as Western red cedar has a more subtle, refined flavor.

Alder

Alder is another go-to wood for smoking salmon. It has a mellow, subtly sweet flavor that allows the taste of the salmon to shine.

Compared to fruit woods like apple and cherry, alder has a more subtle flavor. It adds just a hint of smoky sweetness to complement the natural flavor of the fish.

Alder burns cool, so it’s less likely to dry out the salmon. It’s an ideal choice if you want a delicate smoke flavor that doesn’t overwhelm the salmon.

Apple

Apple wood lends a fruity, slightly tart flavor that works well with salmon’s natural oils. It gives smoked salmon a kiss of sweetness while allowing the fish’s flavor to still come through.

Apple smoke can also help counterbalance salmon’s fattiness. The bright, tangy flavor cuts through the richness of the oily fish.

For best results, use dried apple wood rather than fresh green wood, which can sometimes impart a bitter taste.

Lemon

Lemon wood is not as readily available as woods like apple and alder, but it’s worth seeking out. True to its name, lemon wood adds a citrusy nuance that brightens up smoked salmon.

The brisk, tangy flavor gives smoked salmon a summertime flair. Lemon wood smoke accentuates the salmon without masking its flavor.

Cherry

Cherry wood lends a sweet, fruity flavor that complements salmon beautifully. It gives smoked salmon a slightly tart, berry-like taste.

Compared to stronger fruit woods like peach and pear, cherry has a milder flavor that won’t overwhelm the salmon. The touch of sweetness from the cherry smoke balances beautifully with the fish’s rich, fatty taste.

Cherry also produces less smoke, so you get more flavor infusion without oversmoking the salmon. And like apple and lemon, it adds a pop of fruit flavor that livens up the smoked fish.

How to Choose the Right Wood for Smoking Salmon

Now that you know the best wood options for smoking salmon, here are some tips on choosing the right type of wood:

• Stick with milder woods. As mentioned earlier, you want to avoid heavy smoke flavors like mesquite or hickory, which will overpower the salmon. Go for lighter fruit and nut woods.

• Use wood native to your region. Local woods tend to have milder flavors best suited to delicately flavored foods like salmon. Pacific Northwest woods like alder and maple are great for salmon.

• Experiment with wood combinations. Blending two complementary woods can give you interesting, complex flavors. Try apple with cherry or alder with maple.

• Use wood in the form of chips or chunks. For cold smoking salmon, chips or chunks allow you to impart flavor without intense heat. Sawdust can be harder to manage.

• Never use resinous woods. Avoid woods like pine or spruce which produce harmful resins. Stick with approved hardwoods.

• Soak woods ahead if needed. Soaking wood chips before smoking helps control burn time and temperature. For cold smoking, you want a slower, cooler burn.

How to Get the Best Smoke Flavor

Choosing the right wood is only half the battle when smoking salmon. You also need to use proper techniques to get the perfect level of smoke flavor:

• Do a dry brine. Rubbing salmon fillets with a salt-sugar mixture helps draw out moisture so the fish can absorb more smoke.

• Keep temperatures low. Cold smoking around 70-90°F allows the salmon to absorb smoke flavor slowly without cooking through.

• Add a smoke source. Smoker boxes, tubes, or pans give consistent, controlled smoke with chips or pellets.

• Keep airflow steady. Maintain a consistent draft to pull smoke around the salmon evenly. Avoid temperature spikes.

• Don’t oversmoke. 2-6 hours of cold smoking is often enough. Too much smoke will make the salmon taste bitter.

• Rest the salmon before eating. Letting the smoked salmon rest sealed in the fridge allows flavors to further penetrate.

It can take some trial and error to nail down the perfect process for smoking salmon with your equipment and preferences. Take notes each time on what works and what you’d change. With the right wood and technique, you’ll be rewarded with irresistibly smoky, tender salmon.

Frequently Asked Questions About Wood for Smoking Salmon

If you’re new to smoking salmon, you probably have some questions about how to choose the right wood. Here are answers to some of the most common questions:

What is the best wood for smoking salmon?

The best woods for smoking salmon are alder, apple, cherry, maple, and lemon. Salmon benefits from lighter fruit and nut hardwoods that add sweet, delicate flavor instead of heavy smoke.

What kind of wood should you not use for smoking salmon?

Avoid using woods like hickory, oak, and mesquite that produce dense smoke. Their strong flavor will overwhelm the salmon. Also steer clear of soft woods like pine that can give the salmon a bitter taste.

Does the type of wood really make a difference with smoked salmon?

Yes, wood type has a big impact on flavor when smoking salmon. Alder, for example, will give you much different results than cherry or apple. The variety of wood determines the nuances of smoke flavor.

How much wood do I need to smoke salmon?

To cold smoke salmon, you’ll typically need 1-2 cups of wood chips or chunks for every hour of smoking for a normal sized home smoker. Smaller quantities can provide ample smoke, as salmon doesn’t need heavy smoke.

Should you soak wood before smoking salmon?

Soaking wood chips or chunks before smoking can help control the temperature and burn time, which is useful for cold smoking salmon. Soak for 30 minutes to an hour before smoking. Avoid soaking flavor wood dust.

What is the best way to add smoke flavor when cooking salmon?

For hot smoking or cooking salmon on a grill, use a smoker box, tube, or foil packet with soaked wood chips. Place it by the salmon so the smoke can circulate freely around the fish to impart flavor.

In Conclusion

Smoked salmon seasoned with subtle fruit wood smoke is a treat. By choosing milder woods like alder, apple, cherry, and lemon, you can infuse great flavor without overwhelming the delicate salmon. Use proper cold smoking methods to allow the fish to gradually absorb the wood smoke without cooking it through. It takes some practice, but with the right wood and techniques, you can make incredible smoked salmon at home.