PEPPERCORN SMOKED SALMON RECIPES RECIPES

Name: Smoked Honey-Peppercorn Salmon
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 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

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

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

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

SMOKED PEPPER SALMON | SEAFOOD RECIPES | WEBER GRILLS

Smoked Pepper Salmon | Seafood Recipes | Weber Grills image

Smoked Pepper Salmon

Categories Seafood

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 4 servings

Number Of Ingredients 21

Ingredients

½ bunch fresh dill, finely chopped
3 tablespoons packed light brown sugar
1 tablespoon mixed peppercorns (black, white, pink, green), crushed
1 tablespoon salt
1 skin-on salmon side, about 2¼ pounds
3 medium tomatoes, finely diced
1 avocado, halved, pitted, peeled, and finely diced
½ cucumber, diced
2 scallions, white and light green parts only, chopped
1 fresh red chile, seeded and finely chopped
1 small handful fresh dill, finely chopped
1 tablespoon extra-virgin olive oil
2 teaspoons red wine vinegar
salt
Ground black pepper
Granulated sugar (optional)
8 ounces/225 grams small new potatoes
2 tablespoons extra-virgin olive oil
salt
Ground black pepper
Lemon wedges for serving

Steps:

In a small bowl combine the marinade ingredients and mix well. Spread the marinade evenly over the flesh side of the salmon, then wrap the salmon in plastic wrap and refrigerate for at least 1 to 2 hours or preferably overnight.
Soak the cedar plank in water for at least 1 hour.
Prepare the grill for indirect cooking over low heat (250° to 300°F).
Drain the cedar plank and place it on the grill over indirect heat. Unwrap the salmon and place it, skin side down, on the plank. Grill the salmon over indirect low heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the salmon registers 135°F, about 1 hour.
Meanwhile, make the salsa. In a medium bowl combine the tomatoes, avocado, cucumber, scallions, chile, dill, oil, and vinegar and stir gently to mix well. Season to taste with salt and pepper and with a little sugar if needed.
Bring a medium saucepan of salted water to a boil on the stove and add the potatoes. Cook until tender, about 15 minutes. The timing will depend on the size of the potatoes; pierce with a fork to test for doneness. Drain and transfer to a bowl. Add the oil, season with salt and pepper, and toss to coat. Keep warm until serving.
Transfer the salmon to a serving platter and accompany with the salsa and potatoes. Serve with lemon wedges for squeezing over the fish.

Nutrition Facts : Calories calories

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