- 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.
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Reviewed Feb. 12, 2010
This recipe is easy and absolutely delicious. I've made it many times and it's always a hit.