Recipe: Sugar and Spice Salmon

SUGAR AND SPICE SALMON
Source: Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue by Cheryl Jamison
Servings: 4-6

1 1/2 pounds salmon fillet
MARINADE:
3/4 cup gin
1/3 cup brown sugar
3 Tablespoons coarse salt
1 1/2 Tablespoons mixed pickling spice
1 teaspoon anise seed, bruised
1 teaspoon dill seed, bruised

At least 2 hours and up to 6 hours before you plan to smoke the fish, combine the marinade ingredients in a bowl. Place the salmon in a plastic bag or shallow dish, pour the marinade over it, and refrigerate for at least 1 hour.

Bring your smoker to its appropriate cooking temperature.

Remove the salmon from the refrigerator and let it sit at room temperature for 30 minutes. Drain the salmon, reserving the marinade. Leave any clinging spices on the surface of the salmon.

Transfer the salmon to the smoker, skin side down, and drizzle marinade (with some of the whole spices) generously over the fish.

Smoke it until just cooked through and flaky, about 45 to 55 minutes at a temperature of 225 to 250 degrees F.

Have a large spatula and a platter ready when you take the salmon off the smoker, because it will be fragile when done.