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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 Time
    Prep: 20 min. + marinating Grill: 45 min.
  • Makes
    4 servings


  • 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 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.

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