Peppered Salmon

We first enjoyed this salmon in July 1992 when it first appeared in Sunset and a friend brought it to a pot luck. We asked for the recipe and we've made it ourselves several times over the years, and passed it along to others when they asked. This really is excellent. We typically increase the honey just a bit to coat the salmon well and cut the pepper just a bit as well. We use kosher salt.

My favorite hands down best salmon dish. I also increase the honey a bit or I've added a bit of brown sugar. This is always a huge hit. I've made it with the whole fish and scaled it back and done just small pieces and it always turns out fabulous. Use wild salmon, not farmed - the taste of wild is far superior and worth the extra cost. I also use very few black peppercorns and use a mostly red/white/green mix.

This is the other smoked salmon recipe we make all the time. You can cure the fish and then freeze it or even cook it and freeze it ..any way you make it, it is outstanding. We also make the Car Dogs smoked salmon from Sunset (recipe on this site) and use our Cameron Stove top smoker to make these dishes an easy weeknight wonder!