Hot Kippered Salmon
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4 lbsalmon filets (2, 2-pound filets works!)
1/2 tsppepper, or to taste
8 tspbrown sugar (that's 2 tablespoons plus 2 teaspoons)
2 Tbspliquid smoke
How to Make Hot Kippered Salmon
- Place fillets skin side down, in a greased shallow glass 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 easily.
Can be frozen.