Sugar-And-Spice Salmon Recipe - Cooking Index
Sugar-And-Spice Salmon Recipe - Cooking Index
| 3/4 cup | 177ml | Dark rum |
| 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 |
| 1 teaspoon | 5ml | Dill seed |
| 1 1/2 lbs | 681g / 24oz | Salmon steaks or filets. |
| Lump charcoal and chunks - of cherry wood |
*This is a mixture of spices allspice -- mustard seed -- bay leaves -- etc. Look for it in the spice section of your super market.
Lightly toast the anise and dill seed until they start to release their aroma. Combine with the other marinade ingredients. Not all of the sugar will dissolve. Don't worry about it. Add the marinade to a shallow bowl. Filets skin side up. With steaks -- you need to flip them 3 or 4 times during marinating. Marinate in the refrigerator for several hours.
Press the salmon into the marinade so that bits of spices adhere to the flesh. Remove salmon from marinade and air dry on a rack until a skin (pellicle) starts to form. This should take no more than an hour.
Prepare your grill. I use a 22 1/2" Weber kettle -- so I'll give directions for that. Adapt the cooking process to whatever you have.
Start one chimney of lump charcoal. Set the Weber charcoal holders on one side of the grill. When the charcoal if fully started -- dump it into the charcoal holders. Add a chunk of two of cherry. Set the bottom vents to just cracked. Cover and set the top vents to fully open.
When smoke starts to issue from the top vents -- add the salmon as far away from the charcoal as possible. Recover with the top vents over the salmon. If using steaks -- put the prettiest side up -- with the backbone facing towards the fire.
You may need to add more cherry during the cooking process if you are using small chunks.
If you got the bottom vents set right -- the salmon should be done in about 20 minutes. The first time you do this start checking for doneness after about 15 minutes -- and every 5 minutes after that. The meat should flake easily when poked with a fork.
If a white substance oozes to the surface of the salmon -- your fire is too hot. Cut your vents back more next time. If the salmon skin sticks to the grill -- all is not lost. Slide a large spatula between the skin and flesh -- starting at the smallest end. You can separate the salmon from the skin is a single piece without much effort.
Source:
"Sublime Smoke" by Cheryl and Bill Jamison
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