Hot Kippered Salmon
Total TimePrep: 5 min. + chilling Bake: 30 min.
- 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.
Nutrition Facts8 ounce-weight: 225 calories, 12g fat (2g saturated fat), 67mg cholesterol, 1249mg sodium, 4g carbohydrate (4g sugars, 0 fiber), 23g protein.
Mar 10, 2017
Incredible! After spending $19 for a 1/4 inch slice of kippered salmon in NYC, I searched for a way to make in my home. Kippered salmon was always a part of Sunday bagels with my parents. This was better than anything I ever ate then or now! Thanks for the simplicity and delight.
Feb 23, 2017
Excellent, probably with any strong fish. Also made it with tuna.
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.
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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