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Peppered Salmon for Canadian Thanksgiving

Discussion in 'Fish' started by disco, Oct 14, 2013.

  1. disco

    disco Epic Pitmaster OTBS Member SMF Premier Member

    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


    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.
  2. 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
  3. Now that is all so downright beautiful! Happy holiday indeed! Tremendous!!! Thanks for sharing!!! Cheers! - Leah
  4. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

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

  5. cmayna

    cmayna Master of the Pit OTBS Member ★ Lifetime Premier ★

    Very nice presentation.
  6. Happy Thanksgiving!  Very nice meal there!
  7. 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!
  8. kathrynn

    kathrynn Legendary Pitmaster OTBS Member

    Happy Thanksgiving to the both of you!  Looks wonderful!

  9. redneck69

    redneck69 Smoking Fanatic

    very impressive Disco!!! I would chow down on that table full of food anytime. [​IMG]
  10. disco

    disco Epic Pitmaster OTBS Member SMF Premier Member

    Thanks, Alesia. I would be happy to share any of the other recipes. Which would you like?

    That is very kind Leah. In a few weeks, may  your Thanksgiving be even better.

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

  11. disco

    disco Epic Pitmaster OTBS Member SMF Premier Member

    Thanks, cmayna. The missus has the good eye.

    That's kind Bama. An early wish for a great Thanksgiving to you and your family.

    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.

  12. disco

    disco Epic Pitmaster OTBS Member SMF Premier Member

    Hey, Katherine, I hope you have a great Thanksgiving in November! 

    Most kind, redneck69! 

  13. 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. 
  14. dr k

    dr k Master of the Pit OTBS Member

    Nice spread Disco!  Everything looks fantastic.

  15. japanfan

    japanfan Newbie

    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? 
  16. woodcutter

    woodcutter Master of the Pit OTBS Member

    The whole meal looks fantastic!
  17. disco

    disco Epic Pitmaster OTBS Member SMF Premier Member

    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

    Last edited: Oct 14, 2013
  18. disco

    disco Epic Pitmaster OTBS Member SMF Premier Member

    Thanks, Kurt. It tasted great too!
    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.


    Thanks. It was almost as pretty as the missus.

  19. Thanks Disco and I will keep my eyes open for those books!
  20. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    That looks great and perfect timing, Wife came home from store with Salmon yesterday.  Going to copy this