Just three ingredients - Salmon, Whiskey Oak Smoked Sugar and Whiskey Oak Smoked Salt...Resulting in a smokey-sweet-salty little treat
Cut salmon into 1 inch cubes
In a small zip-top bag combine Salmon, Whiskey Oak Smoked Sugar, and Whiskey Oak Smoked Salt then toss/massage to evenly distribute the seasonings all over the salmon pieces
Place in refrigerator for at least 40 minutes
- (The sugar and salt will dissolve in the moisture of the salmon and create a smokey-sweet-salty syrup for the salmon to swim in)
Pre-heat oven to 450
Place salmon directly from bag (do not rinse) onto parchment lined baking sheet and bake 10 minutes or until outside is dark pink and slightly browned
Gently loosen bottoms from parchment with spatula once removed from oven to reduce sticking but leave on tray until cooled
Serve slightly warm or at room temp
The thin meat from the belly side of a salmon filet can be cut into strips then rolled and skewered after marinating
Ingredients
Directions
Cut salmon into 1 inch cubes
In a small zip-top bag combine Salmon, Whiskey Oak Smoked Sugar, and Whiskey Oak Smoked Salt then toss/massage to evenly distribute the seasonings all over the salmon pieces
Place in refrigerator for at least 40 minutes
- (The sugar and salt will dissolve in the moisture of the salmon and create a smokey-sweet-salty syrup for the salmon to swim in)
Pre-heat oven to 450
Place salmon directly from bag (do not rinse) onto parchment lined baking sheet and bake 10 minutes or until outside is dark pink and slightly browned
Gently loosen bottoms from parchment with spatula once removed from oven to reduce sticking but leave on tray until cooled
Serve slightly warm or at room temp
