Bruising the 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.
Ingredients
Serves 4 or more
Sugar-and-Spice Marinade
Step 1
1. At least 2 hours and up to 8 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 it for at least 1 hour. Leave it longer to intensify the seasoning.
Step 2
2. Prepare the smoker for barbecuing, bringing the temperature to 180°F to 200°F.
Step 3
3.把鲑鱼从冰箱里,博士ain it, reserving the marinade if you plan to baste the fish. Leave any clinging spices on the surface of the salmon. Let the fish sit uncovered at room temperature for 15 to 20 minutes.
Step 4
4. If you are using the marinade as a mop, stir the brine together with 1 cup water in a small saucepan and boil vigorously for a few minutes.
Step 5
5. Transfer the salmon to the smoker, skin side down. Cook for 45 to 55 minutes, mopping it after 10 and 30 minutes in a wood-burning pit, or as appropriate for your style of smoker. Have a large spatula and a platter ready for taking the salmon off the smoker, since it will be fragile when done. We prefer to serve the salmon with some of the whole spices clinging to it. The fish can be eaten immediately or refrigerated and later served chilled. If you are using the fresh dill, arrange it on a serving platter. Top the dill with the salmon, and serve.
Bruising the 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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Reviews (3)
Back to TopExcellent brine. We don't have a smoker so we grilled our salmon on a cedar plank -- wonderful! I could see where the fish would work really well in a dip too.
mjzwhite
LA, CA
6/30/2012
Tried this on the weekend. My tasters loved it. I could have marinated it a bit more than the 1.5 hours - salmon was about 25 mm thick. Will definitely do this again. Moose Morin
Ottawasmoker
Ottawa
5/1/2012
I have used this recipe many times before I smoke bluefish, bass or whatever fish I can cook on the grill. If I am grilling half the fish, I will leave the scales on and put that side down above the smoker box. At times I have substituted rum or gin for the vodka, all with delicious success with a slight variation in taste. Everyone loves it, even those who do not normally like fish. I serve it with crackers.
Anonymous
Sag Harbor, NY
10/15/2009
