Prep 20 mins
Cook 40 mins
We love our salmon in the Pacific NW. This is a wonderful salmon dish from the RSVP section of Bon Appetit, from Kincaid's, Bloomington MN. You need to plan ahead because the salmon needs to marinate in a brine solution for several hours. Time does not include brining.
- 1 1⁄2 cups water
- 1 cup golden brown sugar, packed
- 3 tablespoons kosher salt
- 1 tablespoon liquid smoke
- 1 tablespoon gingerroot, grated
- 3 bay leaves
- 1 teaspoon whole allspice
- 32 ounces salmon fillets
- 1 1⁄2 tablespoons green peppercorns
- 1 1⁄2 tablespoons pink peppercorns, whole
- 1 1⁄2 tablespoons whole black peppercorns
- 8 teaspoons honey
- 1 cup dry white wine
- 1 shallot, minced
- 2 tablespoons white wine vinegar
- 1⁄2 cup whipping cream
- 6 tablespoons butter, pieces
- For salmon:.
- Mix first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves. Simmer 10 minutes. Cool. (Brine can be prepared 3 days ahead. Cover and chill).
- Place salmon in large glass baking dish. Pour brine over. Cover and refrigerate 6 to 8 hours, stirring occasionally.
- Preheat oven to 350ºF. Remove salmon from brine. Pat dry. Arrange salmon on large baking sheet. Strain brine into heavy medium saucepan. Place all peppercorns in plastic bag. Using rolling pin, coarsely crush peppercorns. Add peppercorns to brine. Simmer over medium heat 15 minutes. Strain, reserving peppercorns. Discard brine.
- Spread top of each salmon fillet with 2 teaspoons honey. Divide peppercorn mixture over honey, pressing gently to adhere. Bake salmon until cooked through, about 25 minutes.
- Meanwhile, prepare sauce.
- Combine wine, shallot, and vinegar in heavy small saucepan. Boil until liquid is reduced to 2 tablespoons, about 10 minutes. Add cream and boil until liquid is reduced to 1/4 cup, about 8 minutes. Strain sauce and return to same saucepan. Bring to simmer. Remove from heat. Gradually add butter, whisking just until melted. Season sauce to taste with salt and pepper.
- Transfer salmon to plates. Pour sauce around salmon. Sprinkle with dill.
This was a nice salmon recipe, but I agree was too sweet. I was conservative with the honey, based on Mama's Kitchen's feedback, but I didn't reduce the brown sugar, which I should have. I loved how the liquid smoke in the brine gave this dish a very BBQ flavor and really came through. The white wine butter sauce was excellent---my favorite part of the dish. I think the sauce is very elegant and I might want to use it over a more simply prepared fish so that it's flavors could be better appreciated. I did not have a problem with the cooking time as posted and the texture was plenty firm, using a thick fillet of salmon. Thanks!
I was very excited and happy to find this recipe. I would give it 5 stars but dh and I both found it too sweet for our taste- and we like sweeter recipes for salmon. I followed the recipe to a T minus using the liquid smoke. What fantastic and clear instructions! The salmon did not take as long to cook so do watch it carefully. Maybe mine was thinner. This would be even better if grilled outside. We also found the salmon did not seem to have as firm a texture as it would normally prob bc of the brining. Next time I will not brine the entire time and reduce the honey and brown sugar. All in all a great recipe that is very impressive and pretty on the plate. Thanks Vicki!
Oh this was so good and looked greaat too! I wish my camera was working cause I wouls have loved to photograph this! The flavors were wonderful, even though I only marinated the salmon for about 1/2 hour. This was slightly labor intensive, but oh so worth it. Thank you for posting!