Lightly Smoked Salmon Recipe


Cal/Serving: 623
Daily Value: 31%
Servings: 2

Sugar-Conscious, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Shellfish-Free, Alcohol-Free
Vitamin A294IU6%
Vitamin C19mg32%
Thiamin (B1)0mg32%
Riboflavin (B2)0mg23%
Niacin (B3)20mg100%
Vitamin B61mg72%
Folic Acid (B9)64µg16%
Vitamin B127µg122%
Vitamin E10mg51%
Vitamin K12µg15%
Fatty acids, total monounsaturated18g0%
Fatty acids, total polyunsaturated10g0%
Have a question about the nutrition data? Let us know.

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Lightly Smoked Salmon
Tim McGeever

OK, this salmon isn't really lightly smoked (there's not even wood chips involved in this recipe), but doesn't it just bother you when someone says grilled salmon and it really was sitting on top of a piece of aluminum foil? Maybe it's just me, but I hope you don't hold it against me for using the term here, because in essence, that's what happened to this salmon. The open flames of the grill may not have touched the salmon directly, but they created enough smoke to slowly and tenderly cook the fillet so that it turns out moist and flavorful.

Click here to see 8 Great Salmon Recipes.


  • One 16-ounce salmon fillet
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon red pepper jelly


Preheat an outdoor grill on medium-high heat. Alternatively, preheat the oven to 350 degrees.

If using a grill, lay the salmon on top of a piece of aluminum foil folded in half twice, and for the oven, place it in a glass baking dish. Season the salmon with salt and pepper, to taste. Add the olive oil, Worcestershire sauce, and red pepper jelly; spread the jelly with a butter knife so it coats the entire fillet.

Lay the aluminum foil on the grill, cover, or place in the oven, and let the salmon cook until it’s cooked through but still retains a slightly pink exterior, about 10 minutes.  

Recipe Details

Servings: 2
Cuisine: American
Special Designations: Vegetarian, Healthy

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