- 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.
Reviews forHot Kippered Salmon
"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."
"Excellent, probably with any strong fish. Also made it with tuna."
"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."