Hot Kippered Salmon
Hot Kippered Salmon offers a smoky, savory flavor with a tender texture, perfect for seafood lovers. The combination of liquid smoke, brown sugar, and spices creates a deliciously balanced dish. Ideal for a hearty main course or special occasion, it pairs well with fresh sides and crisp salads.
Ingredients
Instructions
- Place the salmon fillets skin side down in a greased shallow baking pan, side by side.
- Sprinkle the fillets with salt, pepper, and brown sugar.
- Drizzle the fillets with liquid smoke.
- Cover and refrigerate for 4 to 8 hours.
- Drain any excess liquid from the fillets.
- Bake at 350°F (175°C) for 30 to 40 minutes or until the fish flakes with a fork.
Tips & Substitutions
For a deeper flavor, let the salmon marinate overnight. If you don’t have liquid smoke, you can substitute with smoked paprika for a similar smoky taste. Adjust the amount of salt depending on your preference, as some salmon can be saltier than others. Ensure your baking pan is well-greased to prevent sticking, and consider serving with a side of Ranch Style Snack Crackers for added crunch.
Serving Suggestions
This hot kippered salmon is delicious served warm, garnished with fresh herbs like dill or parsley. Pair it with roasted vegetables or a light couscous salad for a complete meal. It also makes a great topping for bagels or crackers, perfect for a brunch spread. Browse more American recipes for additional ideas on sides that complement this flavorful dish.
Storage & Reheating
Store leftover kippered salmon in an airtight container in the refrigerator for up to 3 days. To reheat, place the salmon in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Avoid microwaving, as it can dry out the fish. Serve with a fresh salad for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Kippered Salmon contains roughly 15 calories, with 0g protein, 4g carbohydrates, and 0g fat. It is an excellent source of vitamin C (23% of the Daily Value). Note that it is relatively high in sodium, at 876mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon fillets, but be sure to thaw them completely before marinating. Thaw in the refrigerator overnight for best results. This ensures even cooking and allows the flavors to penetrate the fish.
What can I serve with hot kippered salmon?
Hot kippered salmon pairs wonderfully with a fresh green salad, roasted potatoes, or steamed vegetables. For a heartier meal, consider serving it with rice or quinoa. It also complements well with a side of tartar sauce for added flavor.
How do I know when the salmon is done baking?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Keep an eye on it during the last few minutes of baking to prevent overcooking, which can dry out the fish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).