Sugar & Spice Salmon
Yield
2 servingsPrep
120 minCook
55 minReady
180 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
gin
|
* |
| ⅓ | cup |
brown sugar
|
*
|
| 3 | tablespoons |
kosher salt
|
|
| 1 ½ | tablespoons |
pickling spices
|
*
|
| 1 | teaspoon |
star anise
bruised |
|
| 1 | teaspoon |
dill seed
bruised |
|
| 1 ½ | pounds |
salmon fillets
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
gin
|
* |
| 79 | ml |
brown sugar
|
*
|
| 45 | ml |
kosher salt
|
|
| 23 | ml |
pickling spices
|
*
|
| 5 | ml |
star anise
bruised |
|
| 5 | ml |
dill seed
bruised |
|
| 680.4 | g |
salmon fillets
|
|
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.
