Reviewed: Oct. 31, 2009

Very good option for smoking salmon without a smoker! We perfered it hot out of the oven served with rice and a veggie over the cold. Will definately make again.

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rmoses81

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Reviewed: Jul. 4, 2009

I've made this twice now and will do so often. We have great salmon here in BC but sometimes getting it smoked can be expensive. This is quick and very tasty but I do use about twice as much salt and sugar and about three times the liquid smoke. It does benefit from being chilled after cooking. Freshly cooked the smoke flavour is subtle but becomes more prominent after a night in the fridge. Thanks for posting. Great recipe!

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Mary D.

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Reviewed: Apr. 16, 2009

What a great recipe. I used to buy Smoked Salmon from a great seafood restaurant and market...but now I can make it at home. So easy and delish. Try it an you will be convinced!

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AMSILVA

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: San Marcos, California, USA

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Reviewed: Feb. 22, 2009

Absolutley the best smoked salmon I have ever had!! I used a little more of the ingredients listed (just eye balled everything) and also added a touch of cyenne pepper. I also let this marinate overnight uncooked rather than the 8 hours. Thank for sharing this amazing recipe!

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chikp

Cooking Level: Expert

Home Town: Sparwood, British Columbia, Canada

Living In: Red Deer, Alberta, Canada

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Reviewed: Dec. 25, 2008

I've made this several times, especially taken to parties --- it ALWAYS gets wiped out! My only "adds" are a sprinkle of cayenne and dried dill as it marinades. Beyond that this recipe is a great alternative to actually smoking salmon.

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kaz

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Hot Springs Village, Arkansas, USA

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Reviewed: May 6, 2008

I really liked this. We usually smoke our salmon in a smoker - this was so easy and tastes great. I did add more brown sugar, smoke and salt than called for. Super will use again and again.

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starkidz

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Reviewed: Mar. 26, 2008

This was okay but then again I just realized I forgot the brown sugar...So I will be making it again to see if I like it better when it's made right. LOL

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ib_domesticdiva

Cooking Level: Expert

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Reviewed: Feb. 13, 2008

While I wouldn't call this "lox", I would compare it to those expensive pieces of smoked salmon that are sold in 4 to 5" segments as plain, peppered or topped with sun-dried tomatoes for $7 a pop in a vacuum sealed package. I did increase the brown sugar, salt and pepper amounts by a factor of 4 and used a lot more of the liquid smoke, but that's just gives you a little drier more intense final flavor. When I put this out as an appetizer, it was like "chumming" shark infested waters. It didn't last too long.

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evac93rd

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Conyers, Georgia, USA

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Reviewed: Jan. 27, 2008

Not as good as the real thing but it was tasty and worked well in smoked salmon spread.

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WORKINGGIRL61

Cooking Level: Expert

Living In: Schenectady, New York, USA

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Reviewed: Aug. 2, 2007

I had some extra salmon and was craving a smoked salmon salad. This worked well in the salad. It was super easy...not as good as the real deal, but pretty darn good.

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