Smoked Salmon in the Oven

Smoked salmon is one of our preferred shortcuts for a little extra elegance, whether entertaining at happy hour or meal prepping. And we’re about to make enjoying it even easier: smoked salmon in the oven doesn’t require turning on a smoker. It only needs a few ingredients and some patience while the salmon is cooling in your fridge.

Make smoked salmon in the oven and serve it as an appetizer with some crackers and cream cheese, or add it to salads, sandwiches and wraps. You can also serve it as an entree alongside roasted veggies, grains or roasted potatoes.

In the mood for seafood? Try our other top-rated salmon recipes.

Smoked Salmon in the Oven Ingredients

• Salmon: A salmon fillet is rich in omega-3 fatty acids. Opt for skin-on if possible; that will keep the salmon juicier. Keep an eye on skin-off salmon during the cooking process to make sure it doesn’t dry out.
• Brown sugar: Smoked salmon requires some sweetness, and brown sugar adds a deeper, more caramel-like flavor.
• Liquid smoke: Liquid smoke lets you get that smokey flavor without, well, actual smoke.
• Capers and lemon slices: Briny and salty capers are a regular fixture with smoked salmon, while lemon brightens the fish.

Directions

Step 1: Marinate your salmon

Sarah Tramonte for Taste of Home

Place the salmon skin side down in an 11×7-inch baking pan coated with cooking spray. Sprinkle with brown sugar, salt and pepper. Drizzle with the liquid smoke. Cover and refrigerate the salmon for four to eight hours.

Drain the salmon and discard the liquid. Bake uncovered at 350°F until the fish flakes easily with a fork, about 35 to 45 minutes. Cool the salmon to room temperature and then cover and refrigerate it for 8 to 12 hours. If desired, serve your smoked salmon with capers and lemon slices.

Editor’s Tip: Salmon is fully cooked when it reaches 145° on the inside.

Sarah Tramonte for Taste of Home

Smoked Salmon in the Oven Variations

• Season it up: Rub spices, like paprika and garlic powder, on the salmon for low-effort flavor. You could also used dried herbs.
• Switch your sugar: Opt for honey or maple syrup instead of using brown sugar,.
• Use it for breakfast: While you can always make a bagel with cream cheese and lox, you can also put this on avocado toast or mix it into scrambled eggs.

How to Store Smoked Salmon in the Oven

Store your smoked salmon in the fridge for up to three days.

Can you make smoked salmon in the oven ahead of time?

Yes. In fact, you have to. It requires chilling in the fridge overnight before enjoying (as well as some time marinating in the fridge).

Smoked Salmon in the Oven Tips

Sarah Tramonte for Taste of Home

What kind of salmon should I use in oven smoked salmon?

You can use any type of salmon, but an option with a higher oil content will be best. Think King (Chinook) salmon, Coho or Sockeye salmon. A higher fat content will contribute to a rich flavor and buttery texture.

What kind of liquid smoke should I use?

When liquid smoke first emerged, people would capture smoke from a fire, filter out the impurities and bottle it. That’s what you want to look for when making smoked salmon: the ingredients will be smoke or smoke flavor and water. Avoid brands that use other chemicals, dyes or flavors.

What are other ways to smoke salmon?

You can use an outdoor smoker or grill with soaked wood chips to hot smoke your salmon, which cooks it at temperatures between 250° to 350°. Salmon can also be cold smoked at lower temperatures, typically below 90°. Cold smoking will not cook the salmon; it needs to be cured with salt before it’s safe to eat.