- 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
- 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
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Smoked Honey-Peppercorn Salmon
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review