Easiest Smoked Salmon
12 hr 25 min
Here’s the great thing about this smoked salmon (aside from its outstanding flavor 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 flavor. Serve on a board with fixings such as sliced onion, tomato, and fresh dill, or enjoy alongside scrambled eggs for breakfast.
1½ pound(s), fillet with skin
Liquid smoke flavoring
1 cup(s), sprigs
- Place the salmon, skin side down, on a small sheet pan or in a baking dish. Sprinkle evenly with the sugar, salt, and pepper; brush the liquid smoke over the top. Arrange the dill sprigs on top. Cover and refrigerate for 4 hours.
- Preheat the oven to 350°F. Uncover the fish and drain off the liquid; discard the dill. Bake until it flakes when tested with a fork, 18 to 20 minutes. Cool on pan to room temperature. Cover and refrigerate overnight.
- Serving size: about 4 oz