Smoky Fried Salmon

Smoky Fried Salmon

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"Salmon isn't usually fried for breakfast, but if prepared this way, it can be a great bacon substitute that will help you incorporate more fish into your diet."
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45 m servings 261 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 21.1 g
  • 33%
  • Carbs:
  • 0.3g
  • < 1%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 1012 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Thaw the salmon slightly in cold water, and remove the skin. Use a very sharp knife to slice the fillet into thin slices. Place the slices in a bowl, and sprinkle with salt and pepper. Toss with enough liquid smoke to coat the fish, and refrigerate for 30 minutes.
  2. Heat the butter in a large skillet over medium heat. Fry the salmon slices for a few minutes turning once. Fish should flake easily with a fork when done.



This was awful, would have been good without the liguid smoke.

I give this 2 stars, Husband gives it 3. It was ok, but we didn't think the liquid smoke complimented the salmon very well. Oh well, thanks anyway.

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