Smoked Honey-Peppercorn Salmon Recipe

Smoked Honey-Peppercorn Salmon Recipe
Smoked Honey-Peppercorn Salmon Recipe photo by Taste of Home
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Smoked Honey-Peppercorn Salmon Recipe

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I found this recipe in an Alaska fishing guide. Now it's the only way we do salmon. The brine gives it a sweet caramelized coating, and the hickory wood chips give it a distinct smoky flavor. —Judy Ashby, Jamestown, Tennessee
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 45 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 45 min.

Ingredients

  • 1 cup packed brown sugar
  • 1 cup water
  • 1/3 cup salt
  • 1 tablespoon minced fresh gingerroot
  • 2 bay leaves
  • 1 teaspoon ground allspice
  • 1/2 cup cold water
  • 1 salmon fillet (1 pound)
  • 1/4 cup honey
  • 1 tablespoon whole peppercorns, crushed
  • 2 cups soaked hickory wood chips

Directions

In a small saucepan, combine the first six ingredients. Bring to a boil. Cook and stir until brown sugar and salt are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature.
Place salmon in a large resealable plastic bag; carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 4 hours, turning occasionally.
Drain and discard brine; rinse salmon and pat dry. Spread honey over fillet; sprinkle with peppercorns.
Add wood chips to grill according to manufacturer's directions. Place salmon on greased grill rack, skin side down. Grill, covered, over indirect medium heat until fish flakes easily with a fork, 45-50 minutes. Yield: 4 servings.
Originally published as Smoked Honey-Peppercorn Salmon in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p230

  • 1 cup packed brown sugar
  • 1 cup water
  • 1/3 cup salt
  • 1 tablespoon minced fresh gingerroot
  • 2 bay leaves
  • 1 teaspoon ground allspice
  • 1/2 cup cold water
  • 1 salmon fillet (1 pound)
  • 1/4 cup honey
  • 1 tablespoon whole peppercorns, crushed
  • 2 cups soaked hickory wood chips
  1. In a small saucepan, combine the first six ingredients. Bring to a boil. Cook and stir until brown sugar and salt are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature.
  2. Place salmon in a large resealable plastic bag; carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 4 hours, turning occasionally.
  3. Drain and discard brine; rinse salmon and pat dry. Spread honey over fillet; sprinkle with peppercorns.
  4. Add wood chips to grill according to manufacturer's directions. Place salmon on greased grill rack, skin side down. Grill, covered, over indirect medium heat until fish flakes easily with a fork, 45-50 minutes. Yield: 4 servings.
Originally published as Smoked Honey-Peppercorn Salmon in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p230

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