Smoked Honey-Peppercorn Salmon Recipe

Name: Smoked Honey-Peppercorn Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup packed brown sugar, 1 cup water, 1/3 cup salt, 1 tablespoon minced fresh gingerroot, and more.

Yes, Smoked Honey-Peppercorn Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Honey-Peppercorn Salmon

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