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Smoky Fried Salmon

Smoky Fried Salmon

  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
CHAMMI

CHAMMI

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

Flyrod
18

Flyrod

4/19/2008

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

Caroline C
14

Caroline C

12/19/2006

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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