Autumn, Dairy Free, Date Night, Fish, Girls Night, Main Course, Pescatarian, Recipes

Oven Baked Hot Smoked Salmon

Get all the wonderful smoky flavor in this easy Hot Smoked Salmon, but without all the fuss!

Let the liquid smoke do all the work for you tonight. Prepare the marinade in the morning (marinates for 6-10 hours), then pop it in the oven when you’re ready for dinner! The salmon comes right off the skin, on to your plate, and into your belly in no time.

Serve with a simple chopped salad with only 3 ingredients to complete this easy go-to dinner.

◊ Serves 4 people

Ingredients:

  • Two 1lb salmon filets (of similar size)
  • 1/2 cup brown sugar
  • 4 tsp salt
  • 1 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/8 cup liquid smoke (hickory or mesquite)

Apple and Nut Chopped Salad:

  • 4-6 cups loosely packed mixed greens
  • 1 medium apple, diced
  • 2/3 cup dried fruit and nut mix, rough chop (like a trail mix without the chocolate)

Vinaigrette:

  • 1/4 cup Apple cider vinegar
  • 1/4 cup oil (olive oil or vegetable oil)
  • 2 tsp Dijon mustard
  • 1 tsp yellow mustard
  • 3-4 tsp honey
  • Salt and pepper

Directions:

Combine marinade ingredients (except salmon) in bowl. Rinse salmon filets and pat dry. Prepare an air tight container roughly the size of one piece of your salmon – alternately, use a gallon size ziploc bag. Place salmon filets in container. Pour marinade over salmon and give it a good rub. Sandwich the filets together so the flesh sides are touching. Close container and place in refrigerator to marinate 6-10 hours.

Preheat oven 350° F. Prepare rimmed baking sheet with foil and nonstick spray. Remove salmon from marinade. Rinse under running water then pat dry. Place on baking sheet, skin-side down. Bake uncovered 35-45 minutes depending on thickness of filets. Broil an additional 3-5 minutes for a nice char (optional). Set aside to cool while you prepare the salad.

Whisk together apple cider vinegar, oil, Dijon mustard, yellow mustard, and honey with salt and pepper to taste. Set aside. Rough chop greens so they are bite sized. Pour some dressing into a large bowl (start small, you can always add more). Add greens, nut mix, and apple. Toss to combine. Add dressing as necessary.

Salmon should easily separate from skin with a spatula. Serve salmon with dressed salad on top or on the side.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s