Recipe by mandabears
Found in a Light and Tasty magazine. The recipe submitter had found it a long time ago in another magazine. I did not think it would really taste like smoked salmon but it does. Great with pumpernickel slices as an appetizer.
Top Review by Vino Girl
I was about to do some experimenting myself with salmon and Liquid Smoke when I ran across this recipe. This is so easy to make, and it does really taste great. I used the maximum amount of Liquid Smoke listed. After the second refrigeration, I skinned and boned the salmon, which was super-easy. When I tasted it, I thought it was good but I wanted it smokier - so I added probably another 2 Tablespoons of Liquid Smoke and refrigerated it a couple more hours. I thought it was perfect then. I used some to make a salmon pasta dish (I will post the recipe - it was GOOD!), and the rest went in the freezer for later. Thank you so much for sharing this recipe - it was just what I was looking for!
- 1 salmon fillet, about 2 pounds with skin
- 2 tablespoons brown sugar
- 2 teaspoons salt
- 1⁄2 teaspoon ground black pepper
- 1 -2 tablespoon liquid smoke
Directions See How It's Made
- Coat an 11 inch by 7 inch glass pan with non stick cooking spray.
- Sprinkle salmon with brown sugar, salt and pepper.
- Drizzle with liquid smoke.
- Cover and refrigerate for 4-6 hours.
- Drain and discard liquid.
- Bake@ 350 degrees Fahrenheit for 35-45 minutes or until fish flakes easily with fork.
- Cool at room temperature then refrigerate 8 hours or overnight.