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Easy Smoked Salmon

Rated as 4.35 out of 5 Stars

"'A reader shared this recipe in another Reiman magazine years ago...and it has become my favorite way to prepare salmon,' writes Norma Fell from Boyne City, Michigan."
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Ingredients

45 m servings
Original recipe yields 16 servings

Directions

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  1. Place salmon, skin side down, in an 11-in. x 7-in. x 2-in. baking pan coated with nonstick cooking spray. Sprinkle with brown sugar, salt and pepper. Drizzle with Liquid Smoke. Cover and refrigerate for 4-8 hours.
  2. Drain and discard liquid. Bake, uncovered, at 350 degrees F for 35-45 minutes or until fish flakes easily with a fork. Cool to room temperature. Cover and refrigerate for 8 hours or overnight.

Footnotes

  • Nutritional Analysis: One serving (2 ounces) equals 110 calories, 6 g fat (1 g saturated fat), 33 mg cholesterol, 327 mg sodium, 2 g carbohydrate, trace fiber, 11 g protein. Diabetic Exchange: 2 lean meat.

Reviews

Read all reviews 17
  1. 20 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I've made this twice now and will do so often. We have great salmon here in BC but sometimes getting it smoked can be expensive. This is quick and very tasty but I do use about twice as much s...

Most helpful critical review

This was ok, not perfect - I added about 3 times the liquid smoke but I still couldn't taste the smokey flavor. I also added about 3 times the brown sugar which might've been too much

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I've made this twice now and will do so often. We have great salmon here in BC but sometimes getting it smoked can be expensive. This is quick and very tasty but I do use about twice as much s...

Absolutley the best smoked salmon I have ever had!! I might even suggest that this is better than smoked Salmon from an outdoor grill! I used a little more of all the ingredients listed (just ...

This was so easy and tasted very good. Due to time issues, I had to let this marinate for about 24 hours. I'm glad I did, as I think it drew out more moisture. I think the only thing I would ...

I've made this several times, especially taken to parties --- it ALWAYS gets wiped out! My only "adds" are a sprinkle of cayenne and dried dill as it marinades. Beyond that this recipe is a grea...

While I wouldn't call this "lox", I would compare it to those expensive pieces of smoked salmon that are sold in 4 to 5" segments as plain, peppered or topped with sun-dried tomatoes for $7 a po...

I've never made smoked salmon and I feared it wouldn't turn out unless I used a smoker...boy was i wrong. I used a little more brown sugar and liquid smoke and it was a huge hit. Absolutely deli...

I served this at a recent bar-b-que and the guests loved it. Everyone wanted the recipe! Thanks!

This was ok, not perfect - I added about 3 times the liquid smoke but I still couldn't taste the smokey flavor. I also added about 3 times the brown sugar which might've been too much

Very good option for smoking salmon without a smoker! We perfered it hot out of the oven served with rice and a veggie over the cold. Will definately make again.