Smoked Honey-Peppercorn Salmon
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
Total TimePrep: 20 min. + marinating Grill: 45 min.
- 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.
Nutrition Facts3 ounces cooked salmon: 244 calories, 10g fat (2g saturated fat), 57mg cholesterol, 143mg sodium, 18g carbohydrate (18g sugars, 0 fiber), 19g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
Originally published as Smoked Honey Peppercorn Salmon in Holiday & Celebrations Cookbook 2013
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