Most popular smoking wood species are excellent choices for smoking salmon. Fruit woods like apple and cherry are among the most popular, with maple and mild flavored woods like alder being preferred by some. Strongly flavored woods like hickory and oak are less often used for salmon, but there are times when their pungent flavors are needed. In general, it's best to pair salmon with a wood that compliments the type of end product you’re going for. If you’re using strong marinades you want something like cherry that has enough flavor to cut through the other components. If you’re doing a more delicate preparation where the natural flavor of the fish is the star of the show, use something like alder that won’t overpower it.