Peppered Salmon for Canadian Thanksgiving

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disco

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Being born on the west coast of Canada, the missus and myself have always had salmon for special occasions. I have been grilling a recipe for Peppered Salmon for decades. Now that I am smoking, we decided to try it for Canadian Thanksgiving as turkey is a little much for the two of us.

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

1 1/2 cups water

1 cup brown sugar firmly packed
6 tablespoons salt
1 tablespoon fresh ginger minced
3 dried bay leaf
1 teaspoon whole allspice crushed

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


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.


Put it on foil and trim the foil to the shape of the fillets.

Lit up the AMNPS with maple and cherry.


Everything goes into the Bradley at 160 F.


After an hour, I turned it up to 220 F and took it to an internal temperature of 140 F.

Out of the Bradley and on to the platter.



We started the meal with appetizers of Asian Chicken Wings while the Salmon was smoking.


The salmon was accompanied by:

Homemade rolls


Brussels sprouts (yech) for She Who Must Be Obeyed


Coleslaw


Tomato Garlic Linguine


and Apple Spice Cake


The whole meal was wonderful.


The verdict. This has been one of our favourite recipes for a long time on the barbecue. It is even better smoked. The peppercorns lend a great flavour that is increased with the longer time in the smoker. I take most of the pepper off when I eat it but it still has a nice peppery flavour. The missus eats it pepper and all but she is tougher than me. I will be doing this smoked from now on.
 

daveomak

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Disco, morning....  That grub looks great....  I like the salmon recipe....  and the garlic, tomato linguine is to die for.....    Happy Thanksgiving.... 

Dave
 

bince

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Jul 1, 2013
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Victoria, British Columbia
Happy Thanksgiving Disco (and the missus)! 

That salmon looks delicious! Is that your plate with the Brussel Sprouts? I at first was going to just put the first two letters of the brussel sprouts then I thought better of it. It looks like you had a great supper!
 

redneck69

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Oct 26, 2010
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Western Nebraska
very impressive Disco!!! I would chow down on that table full of food anytime. 
drool.gif
 

disco

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Wow Disco - it all looks great!!! You never cease to amaze me at the things you make!

Now wanna share some of those other recipes? LOL
Thanks, Alesia. I would be happy to share any of the other recipes. Which would you like?

Disco
 
Now that is all so downright beautiful! Happy holiday indeed! Tremendous!!! Thanks for sharing!!! Cheers! - Leah
That is very kind Leah. In a few weeks, may  your Thanksgiving be even better.

Disco
 
Disco, morning....  That grub looks great....  I like the salmon recipe....  and the garlic, tomato linguine is to die for.....    Happy Thanksgiving.... 

Dave
Thanks, Dave. I know you are as addicted to garlic as we are. 

Disco
 

disco

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Very nice presentation.
Thanks, cmayna. The missus has the good eye.

Disco
 
Happy Thanksgiving!  Very nice meal there!
That's kind Bama. An early wish for a great Thanksgiving to you and your family.

Disco
 
Happy Thanksgiving Disco (and the missus)! 

That salmon looks delicious! Is that your plate with the Brussel Sprouts? I at first was going to just put the first two letters of the brussel sprouts then I thought better of it. It looks like you had a great supper!
Thanks, Bince. It was a great supper indeed. I can tell because I ate too muchl As for Brussel Sprouts, I would have no problem using their acronym. They taste like they've been eaten once already anyway.

Disco
 

japanfan

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Oct 4, 2013
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I have been think of trying Salmon.  One question.   I notice there is no cure listed in the ingredients.   Is this because the heat was used? 
 

disco

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Happy Late Thanksgiving to you and the Mrs. 

Here ya go Disco for those Brussel Sprouts you are not fond of - Rock says they smell like old dirty gym socks!

I would love the linguine and the apple spice cake for sure. 
As you speak so shall it be.

They are from cookbooks so I have sent the recipes to you in a PM.

The linguine recipe comes from The Light Hearted Cookbook by Anne Lindsay.

The Apple Cake comes from Eating Well, Eating Local by Ricardo

Disco
 
Last edited:

disco

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Nice spread Disco!  Everything looks fantastic.

-Kurt
Thanks, Kurt. It tasted great too!
 
I have been think of trying Salmon.  One question.   I notice there is no cure listed in the ingredients.   Is this because the heat was used? 
This recipe isn't cooked that long and I do not believe cure would be required. Even when I smoke salmon for an extended period to a more dry texture (I've only done it twice by the way) I didn't use cure because it gets to temperature reasonably quickly. No problem to date. Here is Bearcarver's recipe if you want to try a more snack style salmon over this man course style.

http://www.smokingmeatforums.com/t/91264/final-smoked-salmon-with-recipe-instructions-and-qview

Disco
 
The whole meal looks fantastic!
Thanks. It was almost as pretty as the missus.

Disco
 

smokinhusker

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Happy Late Thanksgiving to you and the Mrs. 

Here ya go Disco for those Brussel Sprouts you are not fond of - Rock says they smell like old dirty gym socks!

I would love the linguine and the apple spice cake for sure. 
As you speak so shall it be.

They are from cookbooks so I have sent the recipes to you in a PM.

The linguine recipe comes from The Light Hearted Cookbook by Anne Lindsay.

The Apple Cake comes from Eating Well, Eating Local by Ricardo

Disco
Thanks Disco and I will keep my eyes open for those books!
 

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