{"id":339196,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-26T00:03:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/smoked-honey-peppercorn-salmon\/"},"modified":"2024-01-04T11:00:35","modified_gmt":"2024-01-04T17:00:35","slug":"smoked-honey-peppercorn-salmon","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/smoked-honey-peppercorn-salmon\/","title":{"rendered":"Honey Smoked Salmon"},"content":{"rendered":"<p>This honey smoked salmon will take your dinner standards to a whole new level. To develop the dish&#8217;s signature hickory smokiness and sweet-heat coating, the salmon is first bathed in a flavored brine for hours. Then it meets the grates of a grill that\u2019s filled with hickory smoke. It smokes for just under an hour, then your delectable salmon is ready for the dining table.<\/p>\n<p><a href=\"https:\/\/www.tasteofhome.com\/article\/brining-meat\/\" data-name=\"www.tasteofhome.com\/article\/brining-meat\/\" data-module=\"content engagement\" data-position=\"embedded links\">Brining meat<\/a> (yes, even seafood!) is our favorite way to prep meat for the grill. It ensures tender, juicy results every time. This hearty caramelized salmon is no exception. Just add a side of veggies and grain of choice, and you can customize this meal for all your menu rotations.<\/p>\n<h2>How to Buy Salmon at the Grocery Store<\/h2>\n<p>The best types of salmon to use in this recipe\u2014and for smoking in general\u2014are sockeye, king and coho. Make sure you\u2019re familiar with <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-buy-salmon\/\" data-name=\"www.tasteofhome.com\/article\/how-to-buy-salmon\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to buy salmon<\/a> so you\u2019re selecting a fresh fish. Keep in mind our tips on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-tell-if-salmon-is-bad\/\" data-name=\"www.tasteofhome.com\/article\/how-to-tell-if-salmon-is-bad\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to tell if a fish is bad<\/a> based on the smell, texture and appearance.<\/p>\n<h2>Ingredients for Honey Smoked Salmon<\/h2>\n<ul>\n<li><strong>Brown sugar: <\/strong>Brown sugar sweetens the salmon brine and provides extra browning power for the salmon\u2019s skin.<\/li>\n<li><strong>Salt: <\/strong>Salt is used in the brine to denature the salmon\u2019s proteins and lock in moisture.<\/li>\n<li><strong>Gingerroot: <\/strong>Freshly minced gingerroot adds a pleasant zippiness to the salmon\u2019s flavor.<\/li>\n<li><strong>Allspice: <\/strong>Allspice brings notes of warm cinnamon, spicy clove and aromatic nutmeg.<\/li>\n<li><strong>Salmon: <\/strong>Don&#8217;t be intimidated by cooking with salmon! We\u2019ll walk you through <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cook-salmon\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cook-salmon\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to cook salmon<\/a> with the hot-smoked method so you can become a salmon-cooking pro.<\/li>\n<li><strong>Honey: <\/strong>Honey creates a sweet glaze on the salmon that pairs beautifully with smoked hickory.<\/li>\n<li><strong>Peppercorns: <\/strong>Crushed peppercorns add a sharp, piney flavor to brighten the salmon.<\/li>\n<li><strong>Hickory wood chips: <\/strong>The best wood for smoking salmon is hickory, but you could also use alder, apple or oak. Hickory wood chips produce a rich, pungent flavor and impart a deep color to foods.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Create the brine<\/h3>\n<p>In a small saucepan, combine the brown sugar, water, salt, gingerroot, bay leaves and allspice. Bring the mixture to a boil. Cook, stirring, until the brown sugar and salt are dissolved. Remove from heat. Add the cold water to cool the brine to room temperature.<\/p>\n<h3>Step 2: Brine the salmon<\/h3>\n<p>Place the salmon in a large resealable plastic bag. Carefully pour the cooled brine into the bag. Squeeze out as much air as possible, and seal the bag. Turn the bag to coat the salmon in the brine. Refrigerate for four hours, turning occasionally.<\/p>\n<h3>Step 3: Remove the salmon from the brine<\/h3>\n<p>Drain and discard the brine. Rinse the salmon, and pat it dry. Spread the honey over the fillet, and sprinkle with the crushed peppercorns.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> If you have the time, air-dry the salmon before grilling it. Meats that are air-dried before cooking will crisp up and caramelize better than if they still had some moisture on their surface. Learn more in our guide on <a href=\"https:\/\/www.tasteofhome.com\/article\/this-is-everything-you-need-to-know-about-brine\/\" data-name=\"www.tasteofhome.com\/article\/this-is-everything-you-need-to-know-about-brine\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to brine practically any meat<\/a>. To air-dry your salmon, after you rinse and pat dry the salmon, place it, uncovered, in the fridge for 12 to 24 hours. This isn\u2019t necessary, but we love the outcome.<\/p>\n<h3>Step 4: Smoke the salmon<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1935711\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Smoked-Honey-Peppercorn-Salmon_FT23_103940_JR_1117_4-SS-Edit.jpg?fit=700%2C467\" alt=\"Smoked Honey Peppercorn Salmon Ft23 103940 Jr 1117 4 Ss Edit\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Add the hickory wood chips to the grill according to manufacturer&#8217;s directions. Place the salmon on a greased grill rack, skin side down. Grill, covered, over indirect medium heat until the fish flakes easily with a fork, 45 to 50 minutes.<\/p>\n<p><em>Editor\u2019s Tip: <\/em>Salmon is a tender and delicate fish, which means that grilling it can be a fussy process. Learn <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-grill-salmon\/\" data-name=\"www.tasteofhome.com\/article\/how-to-grill-salmon\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to grill salmon<\/a> to avoid a crumbly mess and hours spent cleaning the grill.<\/p>\n<h2>Honey Smoked Salmon Variations<\/h2>\n<ul>\n<li><strong>Swap out the honey: <\/strong>No honey on hand? Save a trip to the store, and use maple syrup or brown sugar instead.<\/li>\n<li><strong>Boost the brine: <\/strong>If you love a flavorful brine, add additional seed spices like coriander, fennel, celery and caraway seeds.<\/li>\n<li><strong>Smoke with another wood: <\/strong>Instead of hickory chips, smoke your salmon with fruity alder, sweet apple or smoky oak.<\/li>\n<\/ul>\n<h2>How to Store Honey Smoked Salmon<\/h2>\n<p>To store, allow the honey smoked salmon to cool to room temperature. Place the salmon in an airtight container, and store in the fridge for up to three days.<\/p>\n<h2>Honey Smoked Salmon Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1944159\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Smoked-Honey-Peppercorn-Salmon_FT23_103940_JR_1117_3-SS-Edit-1.jpg?fit=700%2C467\" alt=\"Smoked Honey Peppercorn Salmon Ft23 103940 Jr 1117 3 Ss Edit\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>How do you serve honey smoked salmon?<\/h3>\n<p>Serve honey smoked salmon plain as an entree alongside <a href=\"https:\/\/www.tasteofhome.com\/recipes\/rosemary-roasted-potatoes-and-asparagus\/\" data-name=\"www.tasteofhome.com\/recipes\/rosemary-roasted-potatoes-and-asparagus\/\" data-module=\"content engagement\" data-position=\"embedded links\">rosemary roasted potatoes and asparagus<\/a> or a rainbow of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/herb-buttered-baby-carrots\/\" data-name=\"www.tasteofhome.com\/recipes\/herb-buttered-baby-carrots\/\" data-module=\"content engagement\" data-position=\"embedded links\">herb-buttered baby carrots<\/a>. Or flake the salmon, and use it in a comforting dish like our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/northwest-salmon-chowder\/\" data-name=\"www.tasteofhome.com\/recipes\/northwest-salmon-chowder\/\" data-module=\"content engagement\" data-position=\"embedded links\">Northwest salmon chowder<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/creamy-salmon-linguine\/\" data-name=\"www.tasteofhome.com\/recipes\/creamy-salmon-linguine\/\" data-module=\"content engagement\" data-position=\"embedded links\">creamy salmon linguine<\/a>. For fresher <a href=\"https:\/\/www.tasteofhome.com\/collection\/salmon-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/salmon-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">salmon recipes<\/a>, try using this honey smoked salmon in our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/salmon-burgers-with-tangy-slaw\/\" data-name=\"www.tasteofhome.com\/recipes\/salmon-burgers-with-tangy-slaw\/\" data-module=\"content engagement\" data-position=\"embedded links\">salmon burgers with tangy slaw<\/a>.<\/p>\n<h3>Can I serve this honey smoked salmon on a charcuterie board?<\/h3>\n<p>No, we do not recommend you serve this honey smoked salmon on a charcuterie board. Since this is hot-smoked salmon, the salmon will have a flaky texture that\u2019s better suited for warm meals. For charcuterie boards, your best bet is cold-smoked salmon or cured salmon like lox, which has a silky-smooth texture perfect for layering with soft cheeses, pickles and red onion slices.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bust out the hickory wood chips, fire up the grill and make this honey smoked salmon with crushed peppercorns.<\/p>\n","protected":false},"author":7955,"featured_media":1935841,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,340640,304167,304993,304292,307049,304041,303966,304185,304988,305004,340638,303887,306848,304297,304268,324623,307051,307054,304150,303883],"categories-v2":[308623,340806,339868,308481,308940,308305,310085,308633,308495,309467,308935,308951,340804,308478,309603,308308,259483,309177,310091,310133,309434,308476],"coauthors":[342012],"recommended_recipes":[{"post_title":"Smoked Salmon in the Oven ","post_link":"\/recipes\/easy-smoked-salmon\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_21972_SarahTramonte_4.jpg"},{"post_title":"Honey Balsamic Salmon","post_link":"\/recipes\/salmon-with-balsamic-honey-glaze\/","post_image":"\/wp-content\/uploads\/2025\/01\/Honey-Balsamic-Salmon_EXPS_TOHD24_98885_DianaChistruga_7.jpg"},{"post_title":"Maple-Glazed Salmon","post_link":"\/recipes\/maple-baked-salmon\/","post_image":"\/wp-content\/uploads\/2018\/01\/Maple-Baked-Salmon_EXPS_TOHVP_137410_MF_09_27_MapleBakedSalmon_1.jpg"},{"post_title":"Honey-Mustard Glazed Salmon","post_link":"\/recipes\/honey-mustard-glazed-salmon\/","post_image":"\/wp-content\/uploads\/2018\/01\/Honey-Mustard-Glazed-Salmon_EXPS_FT21_39940_F_0902_1.jpg"},{"post_title":"Strawberry-Teriyaki Glazed Salmon","post_link":"\/recipes\/strawberry-teriyaki-glazed-salmon\/","post_image":"\/wp-content\/uploads\/2017\/09\/Strawberry-Teriyaki-Glazed-Salmon_exps149609_SD143204B12_05_5bC_RMS.jpg"},{"post_title":"Ginger Honey Marinated Salmon","post_link":"\/recipes\/gingered-honey-salmon\/","post_image":"\/wp-content\/uploads\/2017\/09\/Gingered-Honey-Salmon_EXPS_SDJJ17_10692_C02_16_6b.jpg"},{"post_title":"Bourbon-Glazed Salmon","post_link":"\/recipes\/bourbon-glazed-salmon\/","post_image":"\/wp-content\/uploads\/2021\/08\/Bourbon-Glazed-Salmon_EXPS_FT21_171148_F_0615_1.jpg"},{"post_title":"Spiced Salmon","post_link":"\/recipes\/spiced-salmon\/","post_image":"\/wp-content\/uploads\/2017\/09\/Spiced-Salmon_EXPS_HRBZ16_25408_D09_07_4b.jpg"},{"post_title":"Spice-Rubbed Salmon","post_link":"\/recipes\/spice-rubbed-salmon\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps88514_SD143207D06_05_5b.jpg"},{"post_title":"Grilled Barbecued Salmon","post_link":"\/recipes\/grilled-barbecued-salmon\/","post_image":"\/wp-content\/uploads\/2018\/01\/Grilled-Barbecued-Salmon_EXPS_FT23_38773_ST_6_08_1-e1722584931947.jpg"},{"post_title":"Lemon Herbed Salmon","post_link":"\/recipes\/lemon-herbed-salmon\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Herbed-Salmon_EXPS_HCA22_420_B10_13_9b.jpg"},{"post_title":"Maple-Balsamic Salmon","post_link":"\/recipes\/maple-glazed-salmon\/","post_image":"\/wp-content\/uploads\/2018\/01\/Maple-Glazed-Salmon_EXPS_SDFM19_24587_E10_16_2b-e1722586570226.jpg"},{"post_title":"Salmon with Dijon Mayonnaise","post_link":"\/recipes\/salmon-with-dijon-mayonnaise\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps30075_MIM53346D_APR_A.jpg"},{"post_title":"Sweet & Spicy Glazed Salmon","post_link":"\/recipes\/sweet-spicy-glazed-salmon\/","post_image":"\/wp-content\/uploads\/2017\/09\/Sweet-Spicy-Glazed-Salmon_exps163570_SD2401791D10_17_5b_RMS.jpg"},{"post_title":"Walnut-Crusted Ginger Salmon","post_link":"\/recipes\/walnut-crusted-ginger-salmon\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps99935_TH153344B06_16_9b.jpg"},{"post_title":"Smoked Salmon Dip","post_link":"\/recipes\/smoked-salmon-dip-recipe\/","post_image":"\/wp-content\/uploads\/2024\/02\/Smoked-Salmon-Dip_EXPS_TOHcom23_274063_P2_MD_08_31_5b.jpg"},{"post_title":"Smoked Salmon Cheesecake","post_link":"\/recipes\/smoked-salmon-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19452_TH10301D64.jpg"},{"post_title":"Smoked Salmon Cherry Tomatoes","post_link":"\/recipes\/smoked-salmon-cherry-tomatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15795_TH10194C25B.jpg"},{"post_title":"Smoked Salmon Cucumbers","post_link":"\/recipes\/smoked-salmon-cucumbers\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps26489_QC10482D27A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Smoked-Honey-Peppercorn-Salmon_EXPS_FT23_103940_JR_1117_2.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/smoked-honey-peppercorn-salmon\/","name":"Honey Smoked Salmon","datePublished":"2018-01-01","dateModified":"2024-01-04","prepTime":"PT20M","cookTime":"PT45M","totalTime":"PT01H05M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Smoked-Honey-Peppercorn-Salmon_EXPS_FT23_103940_JR_1117_2.jpg","height":1200,"width":1200},"recipeCategory":["Dinner","Lunch"],"description":"Bust out the hickory wood chips, fire up the grill and make this honey smoked salmon with crushed peppercorns.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Create the brine","text":"In a small saucepan, combine the brown sugar, water, salt, gingerroot, bay leaves and allspice. Bring the mixture to a boil. Cook, stirring, until the brown sugar and salt are dissolved. Remove from heat. Add the cold water to cool the brine to room temperature."},{"@type":"HowToStep","name":"Brine the salmon","text":"Place the salmon in a large resealable plastic bag. Carefully pour the cooled brine into the bag. Squeeze out as much air as possible, and seal the bag. Turn the bag to coat the salmon in the brine. Refrigerate for four hours, turning occasionally."},{"@type":"HowToStep","name":"Remove the salmon from the brine","text":"Drain and discard the brine. Rinse the salmon, and pat it dry. Spread the honey over the fillet, and sprinkle with the crushed peppercorns. Editor\u2019s Tip: If you have the time, air-dry the salmon before grilling it. Meats that are air-dried before cooking will crisp up and caramelize better than if they still had some moisture on their surface. Learn more in our guide on how to brine practically any meat. To air-dry your salmon, after you rinse and pat dry the salmon, place it, uncovered, in the fridge for 12 to 24 hours. This isn\u2019t necessary, but we love the outcome."},{"@type":"HowToStep","name":"Smoke the salmon","text":"Add the hickory wood chips to the grill according to manufacturer's directions. Place the salmon on a greased grill rack, skin side down. Grill, covered, over indirect medium heat until the fish flakes easily with a fork, 45 to 50 minutes. Editor\u2019s Tip: Salmon is a tender and delicate fish, which means that grilling it can be a fussy process. Learn how to grill salmon to avoid a crumbly mess and hours spent cleaning the grill.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Smoked-Honey-Peppercorn-Salmon_FT23_103940_JR_1117_4-SS-Edit.jpg?fit=700,467"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","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. <B><b>Diabetic Exchanges<\/b>: <\/B> 3 lean meat"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":1,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"justmbeth"},"reviewBody":"We loved this salmon on our smoker.  We used hickory chunks instead of the chips but otherwise made as written.  Will make this one again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"103940","romance_copy_dek":"Bust out the hickory wood chips, fire up the grill and make this honey smoked salmon with crushed peppercorns.","enhanced_recipe_title":"Honey Smoked Salmon","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup packed brown sugar","IngredientText":"1 cup packed brown sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup water","IngredientText":"1 cup water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup salt","IngredientText":"1\/3 cup salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon minced fresh gingerroot","IngredientText":"1 tablespoon minced fresh gingerroot"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 bay leaves","IngredientText":"2 bay leaves"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon ground allspice","IngredientText":"1 teaspoon ground allspice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup cold water","IngredientText":"1\/2 cup cold water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 salmon fillet (1 pound)","IngredientText":"1 salmon fillet (1 pound)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup honey","IngredientText":"1\/4 cup honey"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon whole peppercorns, crushed","IngredientText":"1 tablespoon whole peppercorns, crushed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups soaked hickory wood chips","IngredientText":"2 cups soaked hickory wood chips"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Smoked-Honey-Peppercorn-Salmon_EXPS_FT23_103940_JR_1117_2.jpg","RecipeId":103940,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Smoked Honey-Peppercorn Salmon Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Smoked-Honey-Peppercorn-Salmon_EXPS_FT23_103940_JR_1117_2.jpg","ContributorId":null,"Firstname":"Judy","Lastname":"Ashby","City":"Jamestown","StateDescription":"Tennessee","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. + brining Grill: 45 min.","MinimumServingQuantity":4,"MaximumServingQuantity":4,"Yield":"4 servings.","DigitalTitle":"Smoked Honey-Peppercorn Salmon","SubmittedTitle":"Smoked Honey Peppercorn Salmon","RecipeTypeId":1,"AverageRating":5,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT23_103940_JR_1117_4.jpg","PreparationTimeInMinutes":20,"CookTimeInMinutes":45,"TotalTimeInMinutes":65,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Smoked Honey-Peppercorn Salmon","OriginalSourceProject":"Smoked Honey-Peppercorn Salmon","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"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. &mdash;Judy Ashby, Jamestown, Tennessee","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"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.","SequenceNo":1},{"Direction":"   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.","SequenceNo":2},{"Direction":"   Drain and discard brine; rinse salmon and pat dry. Spread honey over fillet; sprinkle with peppercorns.","SequenceNo":3},{"Direction":"   Add wood chips to grill according to manufacturer's directions.  Place salmon on greased grill rack, skin side down. 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