Best Wood for Smoked Salmon

Historically, smoking fish was one of the most common preservation methods, but nowadays, we typically smoke it because it tastes AMAZING! Salmon is my all-time favorite fish to smoke as the flavors are out of this world! If you’re wondering what’s the best wood for smoked salmon, you’re in the right place!

Let’s see what our options are, and the flavors each type of wood can infuse into your fish!

📋Best Wood For Smoking Salmon Overview

Wood	Smoke Intensity	Flavor	Burning Time	Notes
Pear	Very mild	Gentle, subtly sweet	Moderate	Ideal for preserving natural fish flavors
Apple	Mild	Slightly sweet and fruity	Moderate	Can be mixed with oak or mesquite for a stronger flavor
Peach	Mild	Sweet and lightly fruity	Moderate	Mix with stronger woods for more intensity
Alder	Mild	Delicate, with a hint of sweetness	Moderate	Great for beginners; can be mixed with cherry or pecan
Beech	Mild	Neutral, light, clean smoke	Moderate	Forgiving wood, good for consistent smoking; more intense if pre-soaked
Cherry	Mild to moderate	Sweet and fruity	Moderate	Imparts a rich color; can be mixed with pecan, alder, or oak
Sassafras	Mild to moderate	Unique, sweet and spicy	Moderate	Distinctive root beer-like flavor
Maple	Mild	Slightly sweet, hints of caramel	Moderate	Richer and sweeter than apple wood; forgiving and steady burn
Pecan	Moderate	Nutty and rich, sweet	Moderate	Less intense than hickory; mix with milder woods to avoid bitterness
Oak	Moderate	Robust and earthy	Long	Classic choice, slightly sweet earthiness; versatile for various smoking durations
Hickory	Strong	Rich, bacon-like	Long	Can overpower salmon if not used carefully
Walnut	Strong	Intense, slightly bitter	Long	Best mixed with milder woods like alder; use sparingly
Mesquite	Very strong	Intense, earthy, sharp	Short	A classic choice, slightly sweet earthiness; versatile for various smoking durations

Pear

If you love the natural flavor of salmon, choosing a very mild smoking wood such as pear is the way to go.

This fruitwood offers a very mild smoke with a subtle sweetness that complements the flavors of fish without overpowering it.

Keep the smoking temperature low when using pear wood to smoke salmon. This will allow the fish to cook gently and the mild flavor of the wood to infuse into the meat.

⭐Smoke Intensity | Very mild, softer than most fruitwoods.

⭐Flavor | Gentle, subtly sweet, and light.

⭐Burning Time | Moderate, ideal for a light smoke infusion.

Apple

If you prefer sweeter notes and mild smokiness but want something stronger than alder and more mellow than cherry, then you should seriously consider apple wood.

This fruit wood is one of the best to pair, not only with chicken, brisket, and pork but also fish.

It goes exceptionally well with salmon with its subtle flavors that highlight the natural taste of the fish and adds a nice layer of complexity.

If you’re one of the people who find apple wood a little too weak on its own, try mixing it with oak or mesquite for a stronger kick.

⭐Smoke Intensity | Mild, very subtle.

⭐Flavor | Slightly sweet and fruity, enhancing the salmon’s natural flavors.

⭐Burning Time | Moderate, ideal for a gentle smoke.

Peach

The sweet and fruity notes of peach wood perfectly complement the subtle flavors of salmon without masking them.

You should definitely have some available if you also smoke pork and poultry often, as it pairs wonderfully with these meats too.

This is another light fruitwood with a steady burn that offers a consistent smoke. You can mix it with a stronger wood such as oak, or pecan for a more intense smoky flavor.

⭐Smoke Intensity | Mild, subtly enhances flavors.

⭐Flavor | Sweet and lightly fruity.

⭐Burning Time | Moderate, for even smoking.

Alder

Alder wood is one of the most delicate hardwoods out there, and it’s perfect for smoking salmon.

It offers mild smokiness, which is great because it won’t overpower your fish or turn it bitter.

We used it for other types of fish such as smoked trout, and smoked Pacific rockfish and it brings such a lovely balanced flavor!

Alder is a good option if this is your first time smoking salmon. It burns
slowly, allowing you to gently smoke the salmon over several hours.

The very subtle flavor profile of alder wood gives you a great opportunity to mix it with other types of wood such as cherry or pecan.

⭐Smoke Intensity | Mild, one of the softest.

⭐Flavor | Delicate, with a hint of sweetness.

⭐Burning Time | Moderate, suitable for even smoking.

Beech

A lot of people love mild smokiness with hints of nuttiness. If this sounds appealing to you, then you should give beech a try.

The flavor of this hardwood will penetrate nicely into the fish and give it a distinct yet subtle richness.

Beech is a forgiving wood that you can easily work with if you have little smoking experience.

It burns slowly and steadily, delivering a more intense kick if you pre-soak the wood.

⭐Smoke Intensity | Mild, similar to alder.

⭐Flavor | Neutral, with a light, clean smoke.

⭐Burning Time | Moderate, good for consistent smoking.

Cherry

Cherry is a fruit wood that earned its place among the best smoke woods for most foods. It’s particularly popular in smoking poultry, but the versatility extends to fish such as salmon.

Our smoked mackerel always turns out amazing, and we typically use cherry or apple wood for this type of fish.

The light smokiness and sweet notes of cherry are just as great when paired with salmon. The subtle richness of this wood is mild enough to still let you experience the natural taste of your fish.

If you need additional reasons to love cherry, I’d say the wood’s ability to color meat is more than enough. Smoking with cherry wood creates a lovely mahogany layer on the outside of the salmon.

For an extra punch of flavor, consider mixing cherry with pecan, alder, or oak.

⭐Smoke Intensity | Mild to moderate.

⭐Flavor | Sweet and fruity, with a rich color imparted to the meat.

⭐Burning Time | Moderate, burns consistently.

Sassafras

Looking for an interesting twist on your smoked salmon? Sassafras wood certainly is one.

It has a distinctive flavor profile with hints of root beer, and slightly sweet and spicy notes.

Sassafras has a mild to moderate smoke intensity that works well for delicate meat like salmon.

As a smoking wood, it offers a moderate burn, perfect for evenly infusing the meat during low and slow cooking.

⭐Smoke Intensity | Mild to moderate, subtly infusing the salmon.

⭐Flavor | Unique, with sweet and spicy notes.

⭐Burning Time | Moderate, allowing for gradual flavor infusion.

Maple

Maple is so often used in smoking pork and chicken that you may end up overlooking it as an option for smoking fish. But in reality, maple wood and salmon are a glorious combo!

In addition to providing maple syrup, Acer or maple trees also provide pitmasters with maple wood and its yummy smoke.

This hardwood is a major crowd pleaser in BBQs and grills thanks to its mild smokiness and subtle sweetness.

For salmon, maple hits the right spot of smoke strength. It’s not as bold or heavy as pecan or cherry, but it’s richer and sweeter compared to apple wood.

If you’re looking for a lighter taste profile with no bitterness or thick layers of earthiness, maple should be right up your alley.

It’ll deliver a pleasant, sweet aroma while still letting the natural taste of salmon come through.

Maple is quite a forgiving wood that’s difficult to overdo. Not to mention, it offers a steady burn for a long time.

⭐Smoke Intensity | Mild, smooth.

⭐Flavor | Slightly sweet, with a hint of caramel.

⭐Burning Time | Moderate, burns evenly.

Pecan

Offering a fruity taste profile but with more smokiness than most fruit woods, pecan is a terrific choice for cooking salmon.

This hardwood burns slowly and delivers a sweet, rich flavor with a strong nutty taste and a delightfully earthy aroma.

Still, pecan isn’t as intense as hickory, oak, or mesquite wood.

When working with salmon, there’s a good chance the meat will turn out bitter if you use too much of this wood unless you’re really careful. To get around this, consider mixing in some beech or alder wood.

Pairing pecan with salmon is probably something you should only try after you have some experience, so I recommend starting with a small amount until you get the hang of this wood.

⭐Smoke Intensity | Moderate, less intense than hickory.

⭐Flavor | Nutty and rich, with a touch of sweetness.

⭐Burning Time | Moderate, can be mixed with milder woods.

Oak

A type of hardwood, oak has a reputation of being one of the most popular woods used in smoking all kinds of meat, from pork and beef to chicken and fish.

Oak is native throughout most of the northern hemisphere, which means it’s also easy to find.

Thanks to its medium-strength flavor and deep-colored smoke, salmon will get a pleasant smokiness and complexity and you’ll still be able to taste its natural flavor.

The slightly sweet earthiness of oak is on the lighter side compared to other traditional wood such as mesquite or hickory.

It can burn for long periods and get very hot, so it can help you smoke your fish low and slow or fast and high.

⭐Smoke Intensity | Moderate, stronger than fruitwoods.

⭐Flavor | Robust and earthy, a classic choice for smoking.

⭐Burning Time | Long, ideal for extended smoking sessions.

Hickory

Hickory is another staple for smoking meats, especially pork.

However, this hardwood can go very well with salmon if you’re after a more intense flavor profile. Hickory promises a strong smoky taste with a hearty, savory feel.

It also delivers a sweet and nutty taste with bacon-like notes. Yes, hickory is pungent, but it can be a welcome change from the lightly flavored wood that salmon smokers usually go for.

However, this means you need to be especially careful when using hickory, as it’s very easy to overpower the fish and turn it bitter.

Hickory offers a long burning time even at high heat and produces dark smoke.

⭐Smoke Intensity | Strong, pronounced.

⭐Flavor | Rich and bacon-like, adds depth to the salmon’s flavor.

⭐Burning Time | Long, suitable for slow smoking.

Walnut

Last but not least, let’s talk about walnut wood. This type of hardwood is commonly used to smoke red meats, but I think it can go well with salmon if you’re careful enough.

Why? Well, walnut delivers an intense smoky flavor that can overpower delicate fish such as salmon if you use too much of it alone.

However, if you mix it with something mild like alder, it’ll beautifully balance out the taste. For a fruity kick, you can try throwing in some apple wood.

⭐Smoke Intensity | Strong, can be overpowering if used alone.

⭐Flavor | Intense and slightly bitter, best mixed with milder woods.

⭐Burning Time | Long, burns slowly and steadily.

Mesquite

For smoked salmon, milder flavored smoking wood is more popular, but if you prefer a pronounced smoky taste in your smoked dishes, then mesquite is one of the most potent choices.

It has a robust, earthy, and slightly sharp smoke flavor that will significantly change the taste of the salmon.

For salmon, I recommend using it sparingly, or mixed with milder woods to tone it down a bit.

⭐Smoke Intensity | Very strong, for a bold smoky flavor.

⭐Flavor | Intense, earthy with a sharp edge.

⭐Burning Time | Short, burns quickly and hot.

🐟Best Wood For Cold Smoking Salmon

Cold smoking is a completely different process compared to hot smoking. It requires maintaining low temperatures, usually below 90°F (32°C).

Specific types of smokers or setups are used for this. There are plenty of options to choose from: dedicated cold smokers, pellet smokers with cold smoking attachments, electric smokers (some have a cold smoking setting, or can be adapted using a cold smoking kit), offset smokers, and even smoking tubes or boxes that can be equipped on standard grills.

The cold smoking process is much longer than hot smoking. It can take several hours up to several days. Since the smoke is in contact with the salmon for so long, milder woods are preferred for this method. Here are some of the best options to try, and don’t be afraid to experiment with wood blends as well:

• Pear
• Apple
• Peach
• Alder
• Beech
• Cherry
• Maple

♨️Smoking Salmon On A Cedar Plank

Wood from coniferous like cedar is not recommended for smoking, but cooking the salmon on a cedar plank will infuse the natural flavor of the wood into the fish.

It is a highly appreciated method for cooking salmon, thanks to the unique, aromatic infusion.

We love grilled salmon on a cedar plank, and you can also smoke the fish with a few adjustments.

The method is very similar to the regular smoked salmon.

• Purchase a skin-on salmon filet. If possible, splurge on a farm-raised or another fattier salmon variety. The skin and the extra fat keep the meat moist during the smoking process.
• Dry brine the salmon in the fridge for 6-8 hours. A basic dry brine only needs brown sugar and kosher salt. However, you can add other aromatics such as black pepper, chili flakes, herbs, and minced garlic.
• Soak the cedar plank in water for 1-2 hours before smoking. This will prevent it from burning and help release the cedar flavor.
• After brining, rinse the salmon thoroughly to remove excess salt. Don’t rush this step or your the fish can turn out too salty.
• Pat it dry using paper towels and place it on the soaked cedar plank.
• Let the salmon sit in the fridge on the blank for 2-3 hours. You will notice it will form a pellicle. This tacky surface will help the smoke better stick to the fish.
• Preheat the smoker to 225°F and set up an indirect heat zone.
• Add the smoking wood of your choice and place the cedar plank with the salmon in the smoker.
• I basted my smoked salmon with honey every 45 minutes. This is optional but if you choose to do it, place a drip pan underneath the salmon. Otherwise, the honey will liquify and drip on the sides. When it burns, it can leave an unpleasant flavor.
• Smoke the salmon until it reaches an internal temperature of 145-150°F. It take about 2-3 hours in the smoker for the salmon to be fully cooked.
• When it’s done, the salmon should have a rich, smoky color, and should be easy to flake with a fork.

💡Tips For Smoking The Best Salmon

Smoked salmon is one of our favorite meals and we truly believe anyone can get perfect results by following the proper steps.

Here are some things you need to do for mouthwatering results:

✔️Choose the right cut. A thicker salmon filet is better for smoking as it will retain moisture better without drying out.

✔️Dry brine the fish for 6-8 hours. This will pull out moisture from the fish, making it more firm. It will also allow the seasonings to penetrate the meat for a tasty result.

✔️Rinse the brine well. This is very important! If you don’t rinse it properly, it can turn out too salty.

✔️Dry the salmon with paper towels and let it sit in the fridge uncovered for two hours. During this time, it will develop a tacky film which will help the smoke adhere to its surface.

✔️There’s no need to baste the salmon during smoking. If you decide to do it, you can baste the fish at 45 – 60-minute intervals. Refrain from raising the hood too often, as this can cause temperature fluctuations.

✔️Monitor the internal temperature of the salmon using a digital meat thermometer. The ideal internal temperature for smoked salmon is around 145°F.

🍲Favorite Salmon Recipes

Honey-basted smoked salmon is one of my favorite recipes for preparing this delicious fish in the smoker. You can customize the flavors of this dish by changing the brine condiments and of course, by using various types of smoking wood.

When you need food on the table fast, go for grilled salmon. It may have a lighter smoky flavor but it will still taste delicious!

Over time, I experimented with quite a few grilled salmon recipes. Some of my favorite are the grilled stuffed Copper River salmon, grilled brown sugar salmon, and the garlic parmesan-crusted salmon on a cedar plank.

There are also a lot of incredible dishes made with smoked salmon that will give you some unique culinary experiences with this tasty fish.

Smoked Salmon Stuffed Portobello Mushrooms are an easy recipe that’s perfect even for beginners.

Smoked Salmon Dip is another simple recipe your family and friends will love if you decide to serve it at parties and events.

I usually serve smoked salmon next to a lighter, veggie-rich side like these smoked asparagus bundles, or easy grilled patty pan squash. There are plenty more options, though.

Here are some of my favorite sides for salmon in case you need more inspiration and how long does salmon last in the fridge.

❓FAQ

Wrap Up

The level of smokiness and the intensity of flavor of your salmon doesn’t just depend on which type of wood you burn, but also on the smoking temperature and duration.

You don’t want your meat to end up too light or too overpowered, so you need to experiment with all these factors to whip up your perfect smoked salmon.

To make things easier, consult our free wood smoking cheat sheet whenever you plan to smoke beef, pork, poultry, lamb, seafood, baked goods, or veggies.

Ultimately, it’s a matter of trying variations of the same recipe until you get a version that works for you.

Remember, the best wood for smoked salmon isn’t the same for everyone.

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