HONEY PEPPER SALMON RECIPES

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SALMON WITH HONEY PEPPER SAUCE - HY-VEE RECIPES AND IDEAS

Provided by Hy-Vee Test Kitchen

Yield 4

Number Of Ingredients 7

0.5 c. of Hy-Vee honey
0.333 c. of reduced-sodium soy sauce
0.25 c. of Hy-Vee chili sauce
0.25 tsp. of Hy-Vee black pepper
1 tsp. of Hy-Vee garlic salt
4 (4 oz each) salmon fillets
0 Cajun seasoning

Steps:

  • 1. In a medium bowl, stir together honey, soy sauce, chili sauce, black pepper and garlic salt.
  • 2. Place salmon fillets in a resealable plastic bag. Add honey mixture to coat. Seal bag and refrigerate 2 to 4 hours.
  • 3. Remove salmon from marinade; discard marinade.
  • 4. Bake on a greased baking sheet at 425 degrees for 12 to 15 minutes or until fish flakes easily with a fork.
  • 5. Sprinkle with Cajun seasoning before serving.

Nutrition Facts : Calories 210, FatContent 7g, SaturatedFatContent 1g, TransFatContent 0g, CholesterolContent 60mg, SodiumContent 470mg, CarbohydrateContent 12g, FiberContent 0g, SugarContent 11g, ProteinContent 23g

SMOKED HONEY-PEPPERCORN SALMON RECIPE: HOW TO MAKE IT



Smoked Honey-Peppercorn Salmon Recipe: How to Make It image

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

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 05 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 4 servings.

Number Of Ingredients 11

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

Steps:

  • 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 Facts : Calories 244 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 143mg sodium, CarbohydrateContent 18g carbohydrate (18g sugars, FiberContent 0 fiber), ProteinContent 19g protein. Diabetic Exchanges 3 lean meat

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