Smoked fish is one of the dishes that remind me of home. Once in a while we buy the commercially packaged ones from the local Asian store but I noticed the prices of frozen fish has been getting steeper each time I go. My family, especially my kids love it! It’s a treat for them when they see it on the dinner table. So, I thought of making something like it without buying a smoker.
I first tried it with a whole fillet of salmon (Sockeye). It was good and lean. The thing is, even here in BC where there’s an abundance of Salmon, it’s still pretty expensive. I saw vacuum-sealed salmon belly at the asian store near me and thought of trying it for the same recipe. Salmon belly is always available in my area and it’s pretty inexpensive. I used liquid smoke which I found at my local supermarket. After a couple of tries, I finally got the right smokiness my family likes. This dish is very easy to make and tastes as if it came out of the smoker.
Easy Tinapang Salmon (Oven-Smoked Salmon)
- 2 lbs Salmon belly*(see notes)
- 1/3 cup brown sugar
- 2 1/2 tsps salt
- 1/2 tsp ground black pepper
- 2 Tbsps liquid smoke
- Pat salmon dry using paper towels and place in a food-safe container with lid. Combine brown sugar, salt and pepper in a small bowl and spread evenly over the salmon pieces. Drizzle with liquid smoke. Make sure the fish is coated with the marinade.
- Cover tightly and marinate in the refrigerator for 8 hours, turning the fish after 4 hours. ( It’ll still be fine if you forget this step )
- Take the fish out of the fridge. Discard liquid and transfer to a greased baking tray ( I used a 12×18 cookie sheet ) meat side down.
- Preheat oven to 350 F and bake for 20 minutes (use the middle rack of the oven). Turn the salmon pieces skin side down this time and place it back in the oven.
- Crank the oven up to 400 F for bake for another 10 minutes. (You don’t have to wait for the temp to reach 400 F)
- Broil on HIGH for 2 more minutes to caramelize the top.