Peppered Salmon is one of She Who Must Be Obeyed's favourite dishes. We were able to get a nice frozen wild sockeye fillet so I made some up in the Louisiana Grills pellet smoker.
I have posted the method I used to use in my Bradley here:
http://www.smokingmeatforums.com/t/150684/peppered-salmon-for-canadian-thanksgiving
I used the same brining method and applied the honey and peppers in the same way.
I preheated my pellet smoker to 200 F with apple pellets and using my A-Maze_N Tube Smoker with apple pellets. I cooked the fillet in for 2 hours.
It turned out darn pretty.
We served it with rice and a green salad.
The Verdict
The LG did a great job. You should know this is not a soft flaky salmon. It is more firm and salt/smoky like a piece of smoked salmon. The brine gives a sweetness and the peppercorns add a nice earthy spiciness.
Perhaps someone out there can solve a puzzle for me. I knock most of the peppercorns off as they are too powerful left on. However, She Who Must Be Obeyed who states she doesn't like too much spice crunches them up. How can that be?
Disco
I have posted the method I used to use in my Bradley here:
http://www.smokingmeatforums.com/t/150684/peppered-salmon-for-canadian-thanksgiving
I used the same brining method and applied the honey and peppers in the same way.
I preheated my pellet smoker to 200 F with apple pellets and using my A-Maze_N Tube Smoker with apple pellets. I cooked the fillet in for 2 hours.
It turned out darn pretty.
We served it with rice and a green salad.
The Verdict
The LG did a great job. You should know this is not a soft flaky salmon. It is more firm and salt/smoky like a piece of smoked salmon. The brine gives a sweetness and the peppercorns add a nice earthy spiciness.
Perhaps someone out there can solve a puzzle for me. I knock most of the peppercorns off as they are too powerful left on. However, She Who Must Be Obeyed who states she doesn't like too much spice crunches them up. How can that be?
Disco