Total time: 12 hr 25 min • Prep: 5 min • Cook: 20 min • Serves: 6 • Difficulty: Easy

Here’s the great thing about this smoked salmon (aside from its outstanding flavour and texture): You don’t need a smoker, a grill, or any fire or smoke at all. It gets its smoky essence from liquid smoke, which soaks into the fish during a four-hour marinade. After baking, you then chill the salmon overnight, which “sets” the texture and flavour. Serve on a board with fixings such as sliced onion, tomato, and fresh dill, or enjoy alongside scrambled eggs for breakfast.