Hot Kippered Salmon Recipe
- 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
- 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.
1 serving (8 ounces) equals 225 calories, 12 g fat (2 g saturated fat), 67 mg cholesterol, 1,249 mg sodium, 4 g carbohydrate, 0 fiber, 23 g protein.
Reviews for Hot Kippered Salmon
"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."
"This recipe is easy and absolutely delicious. I've made it many times and it's always a hit."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.