Sugar & Spice Salmon
Submitted by gronk55
Gin-marinated smoked salmon with brown sugar, pickling spices, and star anise. Bruised spices create complex flavor in this 2-hour cold-smoke recipe.
YIELD
2 servingsPREP
120 minCOOK
55 minREADY
180 minThis sugar and spice salmon is a cold-smoked masterpiece where gin, brown sugar, and aromatic spices transform fresh fillets into something extraordinary.
The marinade features bruised star anise and dill seed alongside traditional pickling spices, creating layers of flavor that penetrate the fish during a 2-hour rest. Kosher salt draws out moisture while the spices work their magic.
Generous drizzles of the spice-studded marinade keep the salmon moist during smoking at 225-250°F, resulting in silky, fragrant fish that’s equally good hot or chilled.
Pro Tips
- Bruise whole spices by pressing with a knife side to release oils without crushing
- Marinate at least 2 hours, up to 6 hours for deeper flavor
- Leave clinging whole spices on the salmon surface during smoking
- Smoke until just cooked through and flaky, about 45-55 minutes
Ingredients
Directions
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 shalow dish and refrigerate at least 1 hour.
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 to 250 degrees F.
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