Sugar and Spice Salmon

• 3/4 cup gin
• 13 cup brown sugar
• 3 tablespoons kosher salt
• 1 1/2 tablespoons pickling spices
• 1 teaspoon star anise bruised
• 1 teaspoon dill seed bruised
• 1 1/2 pounds salmon fillets

1. At least 2, and up to 6, hours before you plan to smoke the fish, combine ingredients in a bowl.
2. Place salmon in plastic bag or shalow dish and refrigerate at least 1 hour.
3. Remove salmon from refrigerator and let sit 30 minutes at room temperature.
4. Drain fish but leave any spices clinging to filet.
5. Transfer fish to smoker, skin side down, and drizzle marinade generously over fish.
6. Smoke 45 to 55 minutes at 225 to 250 degrees F.

gin, brown sugar, kosher salt, pickling spices, star anise bruised, dill, salmon

Taken from recipeland.com/recipe/v/sugar-spice-salmon-33906 (may not work)