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Smoked Honey-Peppercorn Salmon

Prep Time20 mins
Cook Time40 mins
Course: Main Course
Cuisine: American, Italian
Keyword: Honey, Honey-Peppercorn Salmon, Peppercorn Salmon, Salmon, Smoked Honey, Smoked Honey-Peppercorn, Smoked Honey-Peppercorn Salmon
Servings: 4
Calories: 2.44kcal
Cost: 30-50$



  • 1 Cup packed brown sugar
  • 1 Cup water
  • 1/3 Cup salt
  • 1 tbsp minced fresh gingerroot
  • 2 bay leaves
  • 1 tbsp ground allspice
  • 1/2 Cup cold water
  • 1 Pound salmon fillet
  • 1/4 Cup honey
  • 1 tbsp whole peppercorns, crushed
  • 2 Cup 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 the 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 the 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 :- 3 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.