Hot Kippered Salmon Recipe
Hot Kippered Salmon Recipe photo by Taste of Home
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Hot Kippered Salmon Recipe

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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.
TOTAL TIME: Prep: 5 min. + chilling Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 5 min. + chilling Bake: 30 min.
MAKES: 8 servings


  • 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

Nutritional Facts

225 calories: 8 ounce-weight, 12g fat (2g saturated fat), 67mg cholesterol, 1249mg sodium, 4g carbohydrate (4g sugars, 0g fiber), 23g protein .


  1. 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.

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Reviewed Mar. 10, 2016

"I misread the directions and accidentally put too much salt on the salmon and not enough liquid smoke. Despite this, I think it was an interesting combination of flavors and I look forward to trying this again, with the correct amounts of ingredients."

Reviewed Feb. 12, 2010

"This recipe is easy and absolutely delicious. I've made it many times and it's always a hit."

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