Easy Tinapang Salmon (Oven-Smoked Salmon)

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.

Smoked Sockeye Salmon

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)

Pam from Pinoybites.com
Course Main Course
Cuisine Filipino


  • 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.


* For a leaner Tinapa, use a whole fillet of salmon. Just bake for 20 minutes at 350 F skin side down. Switch to broil for 2 minutes if you want a little browning on top. It’s done when the fish flakes easily with a fork. 
** Oven temperatures vary so watch the salmon especially after the first 20 minutes of baking.
*** Use leftovers ( if any ) in place of regular tinapa for your Pancit Palabok.
Keyword salmon, salmon belly, tinapa
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