Description
No grill mastery required here. Make this smoked salmon in the oven with a few ingredients and minimal prep time for sophisticated hors d’oeuvres or meals.
Ingredients
Scale
- 1 salmon fillet (about 2 pounds)
- 2 tablespoons brown sugar
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 to 2 tablespoons liquid smoke
- Capers and lemon slices (optional)
Instructions
- Marinate: 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.
- Bake and Cool: 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.
Notes
Salmon is fully cooked when it reaches 145° on the inside. Store in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1.5 ounces
- Calories: 95 kcal
- Sugar: 2 g
- Sodium: 324 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 10 g
- Cholesterol: 28 mg
Keywords: smoked salmon, oven baked salmon, appetizer, seafood, hors d'oeuvres