Lightly Smoked Salmon

Lightly Smoked Salmon
Staff Writer
Lightly Smoked Salmon

Tim McGeever

Lightly Smoked Salmon

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.

Ingredients

  • One  16-ounce salmon fillet
  • Salt and pepper, to taste
  • 2  Tablespoons  olive oil
  • 1/4  Cup  Worcestershire sauce
  • 1  Tablespoon  red pepper jelly

Directions

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.  

Nutritional Facts

Total Fat
15g
21%
Sugar
5g
6%
Saturated Fat
2g
8%
Carbohydrate, by difference
7g
5%
Protein
1g
2%
Vitamin A, RAE
9µg
1%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
6mg
1%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Folate, total
3µg
1%
Magnesium, Mg
3mg
1%
Phosphorus, P
15mg
2%
Sodium, Na
405mg
27%
Water
17g
1%

Smoked Salmon Shopping Tip

Stocking up on no-cook items like cheese, nuts, olives, crackers, and dips will cut down on prep time and help ensure you have enough food for any unexpected guests.

Smoked Salmon Cooking Tip

When preparing appetizers try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.

Smoked Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.