Side Pannel
Sugar and Spice Salmon
Sugar and Spice Salmon
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish, Main Dish
Ingredients List
- 3/4 c Gin
- 1/3 c Brown sugar
- 3 tb Coarse salt
- 1 1/2 tb Mixed pickling spice
- 1 ts Anise seed, bruised*
- 1 ts Dil seed, bruised*
- 1 1/2 lb Salmon filet
Directions
At least 2 hours and up to 6 hours before you plan to smoke the fish,
combine marinade ingrdients in a bowl. Place salmon in a plastic bag or
shallow dish, pour marinade over it, and refrigerate it for at least 1
hour.
Bring your smoker to its appropriate cooking temperature.
Remove salmon from refrigerator and let it sit at room temperature for 30
minutes. Drain salmon, reserving marinade. Leave any clinging spices on
the surface of the salmon.
Transfer salmon to smoker, skin-side down, and drizzle marinade (with some
of the whole spices) generously over fish. Smoke it until just cooked
through and flaky, about 45 to 55 minutes at a temperature of 225 to 250F.
Have a large spatula and platter ready when you take the salmon off the
smoker, since it will be fragile when done.
Transfer salmon to the serving platter. Serve it hot or chilled with some
of the whole spices clinging to the fish.
*Bruising technique: Bruising spices means to almost ~ but not quite -
crush the whole spice seeds or pods. by pressing on the spices with a
pestle or the side of a knife, you release the natural oils, making the
seasonings more flavorful.
combine marinade ingrdients in a bowl. Place salmon in a plastic bag or
shallow dish, pour marinade over it, and refrigerate it for at least 1
hour.
Bring your smoker to its appropriate cooking temperature.
Remove salmon from refrigerator and let it sit at room temperature for 30
minutes. Drain salmon, reserving marinade. Leave any clinging spices on
the surface of the salmon.
Transfer salmon to smoker, skin-side down, and drizzle marinade (with some
of the whole spices) generously over fish. Smoke it until just cooked
through and flaky, about 45 to 55 minutes at a temperature of 225 to 250F.
Have a large spatula and platter ready when you take the salmon off the
smoker, since it will be fragile when done.
Transfer salmon to the serving platter. Serve it hot or chilled with some
of the whole spices clinging to the fish.
*Bruising technique: Bruising spices means to almost ~ but not quite -
crush the whole spice seeds or pods. by pressing on the spices with a
pestle or the side of a knife, you release the natural oils, making the
seasonings more flavorful.
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