Ingredients
1 cup packed brown sugar1 cup water1/3 cup salt1 tablespoon minced fresh gingerroot2 bay leaves1 teaspoon ground allspice1/2 cup cold water1 salmon fillet (1 pound)1/4 cup honey1 tablespoon whole peppercorns, crushed2 cups soaked hickory wood chips
Preparation
In a small saucepan, combine the first six ingredients. Bring to a boil. Cook and stir until brown sugar and salt are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature.
Place salmon in a large resealable plastic bag; carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 4 hours, turning occasionally.
Drain and discard brine; rinse salmon and pat dry. Spread honey over fillet; sprinkle with peppercorns.
Add wood chips to grill according to manufacturer’s directions. Place salmon on greased grill rack, skin side down. Grill, covered, over indirect medium heat until fish flakes easily with a fork, 45-50 minutes.
