Peppercorn-crusted Salmon W/ White Wine Sauce Recipe

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Peppercorn-Crusted Salmon w/ White Wine Sauce

Mikekey *


Found this on an old BBS. Original poster said it was from Kincaid's in Bloomington, MN

☆☆☆☆☆ 0 votes
8 Hr
40 Min


1 1/2 c
1 c
light brown sugar, firmly packed
3 Tbsp
coarse salt
1 Tbsp
liquid smoke flavoring
1 Tbsp
grated ginger root
bay leaves
1 tsp
whole allspice
32 oz
salmon fillets (4 fillets)
1 1/2 Tbsp
green peppercorns, whole
1 1/2 Tbsp
pink peppercorns, whole
1 1/2 Tbsp
black peppercorns, whole
8 tsp


1 c
dry white wine
shallot, peeled and minced
2 Tbsp
white wine vinegar
1/2 c
heavy cream
6 Tbsp
unsalted butter, chilled and cut into pieces
fresh dill, chopped, for garnish


1Mix first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves. Simmer 10 minutes. Cool. (can be prepared 3 days in advance. Cover and refrigerate).
2Place salmon in large glass baking dish. Pour brine over. Cover and refrigerate 6 to 8 hours, turning occasionally.
3Preheat oven to 350F. Remove salmon from brine. Pat dry. Arrange salmon on large baking sheet. Strain brine into heavy medium saucepan.
4Place all peppercorns in plastic bag. Using rolling pin, coarsely crush peppercorns. Add to brine. Simmer over medium heat 15 minutes. Strain, reserving peppercorns. Discard brine.
5Spread top of each salmon fillet with 2 teaspoons honey. Divide peppercorn mixture over honey, pressing gently to adhere. Bake salmon until cooked through, about 15-20 minutes.
6SAUCE: Combine wine, shallot, and vinegar in a heavy small saucepan. Boil until liquid is reduced to 2 tablespoons, about 10 minutes.
7Add cream and boil until liquid is reduced to 1/4 cup, about 8 minutes.
8Strain sauce and return to same pan. Bring to simmer. Remove from heat and gradually add butter, whisking just until melted. Season sauce with salt and pepper to taste.
9Transfer salmon to plates. Pour sauce around salmon. Sprinkle with dill.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American