Ingredients
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1
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2
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2
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1/2
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1 - 2
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Directions
Easy Easy Smoked Salmon, Found in a Light and Tasty magazine The recipe submitter had found it a long time ago in another magazine I did not think it would really taste like smoked salmon but it does Great with pumpernickel slices as an appetizer , I was about to do some experimenting myself with salmon and Liquid Smoke when I ran across this recipe This is so easy to make, and it does really taste great used the maximum amount of Liquid Smoke listed After the second refrigeration, I skinned and boned the salmon, which was super-easy When I tasted it, I thought it was good but I wanted it smokier – so I added probably another 2 Tablespoons of Liquid Smoke and refrigerated it a couple more hours I thought it was perfect then used some to make a salmon pasta dish (I will post the recipe – it was GOOD!), and the rest went in the freezer for later Thank you so much for sharing this recipe – it was just what I was looking for!, Found in a Light and Tasty magazine The recipe submitter had found it a long time ago in another magazine I did not think it would really taste like smoked salmon but it does Great with pumpernickel slices as an appetizer
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Steps
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1
Done
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Coat an 11 Inch by 7 Inch Glass Pan With Non Stick Cooking Spray. |
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2
Done
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Sprinkle Salmon With Brown Sugar, Salt and Pepper. |
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3
Done
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Drizzle With Liquid Smoke. |
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4
Done
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Cover and Refrigerate For 4-6 Hours. |
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5
Done
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Drain and Discard Liquid. |
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6
Done
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Bake@ 350 Degrees Fahrenheit For 35-45 Minutes or Until Fish Flakes Easily With Fork. |
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7
Done
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Cool at Room Temperature Then Refrigerate 8 Hours or Overnight. |
