'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.

Allrecipes Member

Recipe Summary test

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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.

Nutrition Facts

118 calories; protein 11.3g; carbohydrates 1.7g; fat 7g; cholesterol 33.5mg; sodium 324.7mg. Full Nutrition
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Reviews (17)

Rating: 5 stars
07/06/2009
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 salt and sugar and about three times the liquid smoke. It does benefit from being chilled after cooking. Freshly cooked the smoke flavour is subtle but becomes more prominent after a night in the fridge. Thanks for posting. Great recipe! Read More
(27)
Rating: 5 stars
02/01/2011
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 eye balled everything) and also added a touch of cyenne pepper and fresh garlic. I marinated overnight (all ingredients together, and Salmon uncooked). Delish! Thank for sharing this amazing recipe! Read More
(9)
Rating: 5 stars
07/26/2010
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 do differently was to add a little bit more liquid smoke. This was good right out of the oven as well as cold. Read More
(8)
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Rating: 5 stars
12/25/2008
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 great alternative to actually smoking salmon. Read More
(7)
Rating: 5 stars
02/13/2008
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 pop in a vacuum sealed package. I did increase the brown sugar, salt and pepper amounts by a factor of 4 and used a lot more of the liquid smoke, but that's just gives you a little drier more intense final flavor. When I put this out as an appetizer, it was like "chumming" shark infested waters. It didn't last too long. Read More
(7)
Rating: 5 stars
07/27/2010
I served this at a recent bar-b-que and the guests loved it. Everyone wanted the recipe! Thanks! Read More
(6)
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Rating: 5 stars
11/24/2010
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 delicious and very easy to make. ^_^ Read More
(6)
Rating: 3 stars
03/21/2011
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 Read More
(5)
Rating: 5 stars
04/17/2009
What a great recipe. I used to buy Smoked Salmon from a great seafood restaurant and market...but now I can make it at home. So easy and delish. Try it an you will be convinced! Read More
(5)