Sugar-and-Spice Salmon

By joenelson2516

Ingredients

• Marinade: 3/4 cup gin
• 1/3 cup brown sugar
• 3 tablespoons coarse salt
• 1 1/2 tablespoons coarse salt
• 1 1/2 tablespoons mixed pickling sauce
• 1 teaspoon anise seed, bruised
• 1 teaspoon dill seed, bruised
• (*Bruising means to almost, but not quite crush the whole seeds or pods. By pressing on the spices with a pestle or side of a knife, you release the natural oils, making seasonings more flavorful)
• 1 1/2 pound salmon fillet

Preparation

Step 1

At least 2-6 hours before you smoke the fish, combine marinade ingredients. Place salmon in a plastic bag or shallow dish with marinade. Refrigerate for at least 1 hour.
Bring smoker to temperature
Remove salmon from refrigerator and let sit at room temperature for 30 minutes. Drain salmon, reserving the marinade. Leave all clinging spices to the surface of the salmon.
Transfer the salmon to the smoker, skin side down. Drizzle marinade (with some whole spices) generously over the fish. Smoke it until just cooked through and flaky about 45-55 minutes at 225-250 degrees F. Have a large spatula and platter ready when you take it off the smoker since it will be fragile when done.