We fish commercially in front of our home on Cook Inlet. I developed this recipe as one of the many ways to enjoy our catch. This salmon dish is healthy and delicious served with steamed rice, broccoli and a salad.
- 2 salmon fillets (about 2 pounds each)
- 4 teaspoons salt
- Pepper to taste
- 2 tablespoons plus 2 teaspoons brown sugar
- 2 tablespoons Liquid Smoke, optional
- Place fillets skin side down, side by side, in a greased shallow baking pan. Sprinkle with salt, pepper and brown sugar; drizzle with liquid smoke. Cover and refrigerate 4-8 hours. Drain any liquid. Bake at 350° for 30-45 minutes or until fish flakes with a fork. Yield: 8 servings.
Originally published as Hot Kippered Salmon in Country February/March 1992, p51
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Hot Kippered Salmon
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review