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Ingredients45 m servings 261 cals
Original recipe yields 2 servings
- Thaw the salmon slightly in cold water, and remove the skin. Use a very sharp knife to slice the fillet into thin slices. Place the slices in a bowl, and sprinkle with salt and pepper. Toss with enough liquid smoke to coat the fish, and refrigerate for 30 minutes.
- Heat the butter in a large skillet over medium heat. Fry the salmon slices for a few minutes turning once. Fish should flake easily with a fork when done.
Per Serving: 261 calories; 21.1 g fat; 0.3 g carbohydrates; 16.9 g protein; 80 mg cholesterol; 1012 mg sodium. Full nutrition
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