Sugar And Spice Salmon

Recipe Ingredients

3/4 cup	177ml	Gin
1/3 cup	53g / 1.9oz	Brown sugar
3 tablespoons	45ml	Kosher salt
1 1/2 tablespoons	22ml	Pickling spice
1 teaspoon	5ml	Anise seed - bruised
1 teaspoon	5ml	Dill seed - bruised
1 1/2 lbs	681g / 24oz	Salmon fillet

Recipe Instructions

At least 2, and up to 6, hours before you plan to smoke the fish, combine ingredients in a bowl. Place salmon in plastic bag or shallow dish and refrigerate at least 1 hour. (This conflicts with the 2-6 hours mentioned above. I marinate for 3 to 4 hours.) Remove salmon from refrigerator and let sit 30 minutes at room temperature. Drain fish but leave any spices clinging to filet. Transfer fish to smoker, skin side down, and drizzle marinade generously over fish. Smoke 45 to 55 minutes at 225-250F. <I've found that the fish is done in 20 to 30 minutes.>

Posted to the BBQ List by Rock McNelly on Aug 31, 1998.

Source:
Jim McGrath

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