Smoked Honey-Peppercorn Salmon

• 1 cup packed brown sugar
• 1 cup water
• 1/3 cup salt
• 1 tablespoon minced fresh gingerroot
• 2 bay leaves
• 1 teaspoon ground allspice
• 1/2 cup cold water
• 1 salmon fillet (1 pound)
• 1/4 cup honey
• 1 tablespoon whole peppercorns, crushed
• 2 cups soaked hickory wood chips

1. 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.
2. 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.
3. Drain and discard brine; rinse salmon and pat dry. Spread honey over fillet; sprinkle with peppercorns.
4. 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.

brown sugar, water, salt, fresh gingerroot, bay leaves, ground allspice, cold water, salmon fillet, honey, whole peppercorns

Taken from www.tasteofhome.com/recipes/smoked-honey-peppercorn-salmon/ (may not work)