Peppered Salmon, Recipe Included

Peppered Salmon at oldfatguy.ca

She Who Must Be Obeyed loves salmon. This recipe is one of her favourites and I have done a post on it before. However, I never included the recipe in Yummly format so here it is. I do point out this is not my recipe although I have adjusted it to our taste and converted it for our smoker. We have it on an old recipe card and don’t know who created it. If you do, let me know, I would love to give them credit.

It starts with brining the salmon in a brine made of:

  • 375 ml (1 1/2 cups) water
  • 250 ml (1 cup) brown sugar firmly packed
  • 75 ml (1/3 cup) salt
  • 15 ml (1 tablespoon) fresh ginger minced
  • 3 dried bay leaves
  • 5 ml (1 teaspoon) whole allspice crushed

You heat it all until the sugar is melted, cool it and put the salmon in it overnight.

 

Peppered Salmon

Rinse the salmon off and dry it with a paper towel. Rub the salmon with a couple of tablespoons of honey. Then press in peppercorns that have soaked in hot water for 15 minutes.

Peppered Salmon

Put the salmon on small sheets of foil.

Preheat your smoker or oven to 200 F. I used my Louisiana Grills pellet smoker with apple pellets. The smoke really adds a great flavour to this salmon but you can get a nice result in the oven.

Cook for 2 hours.

peppered-salmon-2016-5

We served the salmon with a green salad and some rice.

peppered-salmon-2016-2

The Verdict

This salmon is not a light flaky salmon. It is denser and heavily salted and flavoured like smoked salmon. The peppercorns add a great flavour to the meat.

I brush most of the peppercorns off when I eat this but She Who Must Be Obeyed happily crunches on most of them.

Perhaps someone can explain to me how someone who says they don’t like very spicy food eats peppercorns?

The Old Fat Guy

Peppered Salmon

Yield: 4 servings

Peppered Salmon

Ingredients

  • 1 kg (2 pounds) salmon fillet
  • 1 1/2 cups water
  • 250 ml (1 cup) brown sugar firmly packed
  • 75 ml (1/3 cup) salt
  • 15 ml (1 tablespoon) fresh ginger minced
  • 3 dried bay leaves
  • 5 ml (1 teaspoon) whole allspice crushed
  • 25 ml (2 tablespoon) honey
  • 50 ml (1/4 cup) peppercorns

Instructions

  1. Make a brine by mixing the water, brown sugar, salt, ginger, bay leaves, and allspice and heating the mixture until the sugar dissolves.
  2. Cool the brine.
  3. Pour the brine over the salmon and let it marinate in the fridge overnight.
  4. Put the peppercorns in hot water for at least 15 minutes.
  5. Rinse the salmon under cold water.
  6. Spread the honey on the salmon.
  7. Press the peppercorns onto the surface.
  8. Cook the salmon for 2 hours in a preheated 200 F smoker or oven.
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