Smoked salmon is a staple for many. Smoke houses may not be readily available in all parts of the country, but even if you are an apartment dweller, you can have smoked salmon by using your oven. This recipe calls for liquid smoke which can be found in most grocery stores next to the barbecue sauce and ketchup. You might want to prepare this the morning before putting it in the oven. When you go to bed, let it cook in the oven overnight since the cooking can take between six and eight hours.
Instructions
1. Place the salmon in the bowl.
2. Pour the liquid smoke over the salmon.
3. Coat the salmon with both the brown sugar and kosher salt. Since this will be rinsed off, be sure to cover all parts of the salmon.
4. Cover the bowl, tightly with a piece of plastic wrap and place in the refrigerator for 8 to 12 hours.
5. Turn the oven onto its lowest setting, about 150 degrees.
6. Remove the salmon from the bowl and rinse off the excess salt. It will have absorbed enough of the salt, sugar and liquid smoke to flavor it.
7. Spray the baker's cooling rack with cooking spray. This will keep the salmon from sticking.
8. Put the rinsed salmon onto the baker's cooling rack and place it in the oven. The salmon needs the warm air from the oven to circulate on all sides around it. This is why you do not use a baking dish to heat the salmon.
9. Leave the salmon to bake in the oven at 150 degrees Fahrenheit for eight hours or until translucent. Open the oven door a crack, and leave in that position during baking to prevent the salmon from steaming.
10. Store in the refrigerator for up to two days, or in the freezer for up to two weeks.
Tags: liquid smoke, salmon from, baker cooling, , cooling rack, eight hours