This has become my favorite way to prepare salmon—it's incredibly easy, and yet makes an elegant and impressive appetizer. Set it on a buffet with a selection of crackers, and guests will rave!
—Norma Fell, Boyne City, MI
Prep: 10 min. + marinating Bake: 35 min. + chilling Makes: 16 servings
1 salmon fillet (about 2 lbs.)
2 Tbsp. brown sugar
2 tsp. salt
1/2 tsp. pepper
1 to 2 Tbsp. liquid smoke
Capers and lemon wedges, optional
1. Place salmon, skin side down, in an 11x7-in. baking pan coated with cooking spray. Sprinkle with brown sugar, salt and pepper. Drizzle with liquid smoke. Cover and refrigerate for 4-8 hours.
2. Drain and discard liquid. Bake salmon, uncovered, at 350° until the fish flakes easily with a fork, 35-45 minutes. Let cool to room temperature, then cover and refrigerate 8 hours or overnight.
2 oz. cooked salmon: 110 cal., 6g fat (1g sat. fat), 33mg chol., 327mg sod., 2g carb. (0 sugars, 1g fiber), 11g pro. Diabetic exchanges: 2 lean meat.