Best 3 Smoked Honey Peppercorn Salmon Recipes

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Are you craving a delectable and flavorful seafood dish that will tantalize your taste buds? Smoked honey peppercorn salmon might just be the perfect recipe for you. This dish combines the sweet and smoky flavors of honey and smoked paprika with the zesty kick of peppercorns to create a unique and unforgettable culinary experience. Get ready to embark on a flavor journey that will leave you wanting more.

Let's cook with our recipes!

SMOKED HONEY-PEPPERCORN SALMON



Smoked Honey-Peppercorn Salmon 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

Time 1h5m

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, Fat 10g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 143mg sodium, Carbohydrate 18g carbohydrate (18g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

PEPPER-HONEY CEDAR PLANK SALMON



Pepper-Honey Cedar Plank Salmon image

I live in Alaska and have 3 sons that love to fish. I have had to come up with some pretty creative ways to prepare salmon, this is by far my family and friends favorite way to eat fresh salmon. I soak an untreated cedar plank in water and bourbon while they are out fishing for the day and fix the barbeque sauce so that's it is ready to get grilling.....

Provided by JMCCURTAIN

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 1h45m

Yield 6

Number Of Ingredients 14

2 untreated cedar planks
¼ cup pineapple juice
⅓ cup soy sauce
2 tablespoons white vinegar
2 tablespoons lemon juice
1 tablespoon olive oil
¾ cup honey
¼ cup packed brown sugar
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon paprika
¼ teaspoon garlic powder
6 (6 ounce) skinless, boneless salmon fillets
1 pinch salt and pepper to taste

Steps:

  • Soak the cedar planks in warm water for 1 to 2 hours. Add a splash of bourbon to the water if desired.
  • Bring the pineapple juice, soy sauce, vinegar, lemon juice, olive oil, and honey to a simmer in a saucepan over medium-high heat. Reduce the heat to medium-low, and stir in the sugar, 1 teaspoon black pepper, cayenne pepper, paprika, and garlic powder. Simmer, stirring occasionally, until the sauce has reduced to a syrupy consistency, about 15 minutes. Set the sauce aside.
  • Preheat an outdoor grill for medium heat. Place the planks on the grate. They are ready to cook on when they start to smoke and crackle just a little.
  • Season the salmon with a light sprinkling of salt and pepper. Place the fillets onto the smoking cedar planks, close the lid of the grill, and cook for 10 minutes. Spoon a small amount of the sauce over the salmon fillets, and continue cooking until the fish turns opaque in the center, about 5 minutes more. Serve with the remaining sauce.

Nutrition Facts : Calories 483.7 calories, Carbohydrate 47.3 g, Cholesterol 114.2 mg, Fat 16.7 g, Fiber 0.5 g, Protein 37 g, SaturatedFat 2.8 g, Sodium 893.2 mg, Sugar 45.2 g

SALMON WITH PEPPERCORNS



Salmon With Peppercorns image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 center-cut boneless salmon fillet with skin left intact, about 1 1/4 pounds
4 red onions, about 1 1/2 pounds
5 tablespoons butter
2 tablespoons red-wine vinegar
2 tablespoons honey
Salt to taste, if desired
2 tablespoons olive oil
2 teaspoons coarsely cracked black pepper
2 tablespoons lemon juice
1 tablespoon of a finely chopped fresh sweet herb like dill, parsley or basil

Steps:

  • Cut the salmon fillet slightly on the bias into four pieces of equal weight. Set aside.
  • Peel the onions and cut them crosswise in half. Cut the half into quarters. Cut the quarters into 1-inch cubes. There should be about 5 1/2 cups.
  • Heat 2 tablespoons of the butter in a heavy casserole and add the onion pieces. Cover. Cook over moderately high heat, stirring occasionally, about 15 minutes. The onions will start to brown. Uncover and add the vinegar. Cook briefly until the vinegar is almost evaporated and then stir in the honey. Cover tightly. Cook 10 minutes.
  • Sprinkle the salmon pieces with salt. Coat each piece with oil and equal amounts of coarsely cracked black pepper.
  • The salmon may be cooked on a grill or under the broiler. Preheat the grill or the broiler to high. If the fish is to be broiled, place the pieces skin side down on a baking sheet. Place the baking sheet under the broiler with the fish about 4 inches from the source of heat. Leave the broiler door partly open. Cook 3 minutes and turn the pieces; continue cooking about 3 minutes more. If the salmon is to be grilled, place the pieces on the grill skin side down. Cook about 3 minutes and turn the pieces; cook about 3 minutes more. Transfer the fish to a warm platter.
  • Heat the remaining 3 tablespoons of butter in a small saucepan and add the lemon juice and herbs. When the mixture starts to bubble, pour it over the salmon pieces. Serve the salmon with equal portions of the onions on the side.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 18 grams, Carbohydrate 25 grams, Fat 35 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 746 milligrams, Sugar 15 grams, TransFat 1 gram

Tips:

  • Make sure to use wild-caught salmon and not farm-raised for the best flavor and texture.
  • Use a good quality honey or maple syrup for the glaze. This will give the salmon a delicious and slightly sweet flavor.
  • Don't skip the brining step. This will help to keep the salmon moist and flavorful during the cooking process.
  • Use a smoker box or wood chips to add a subtle smoky flavor to the salmon.
  • Cook the salmon until it flakes easily with a fork, but do not overcook it or it will become dry.
  • Serve the salmon with your favorite sides, such as roasted vegetables or mashed potatoes.

Conclusion:

Smoked honey peppercorn salmon is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to enjoy the flavors of salmon while also getting a healthy dose of omega-3 fatty acids. If you are looking for a new and exciting way to cook salmon, then this recipe is definitely worth trying.

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