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