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
3
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)
4
Pre-heat oven to 450
5
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
6
Gently loosen bottoms from parchment with spatula once removed from oven to reduce sticking but leave on tray until cooled
7
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
1lbSalmon Filet (without skin)
1tbspWhiskey Oak Smoked Sugar
2tspWhiskey Oak Smoked Salt
Directions
1
Cut salmon into 1 inch cubes
2
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
3
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)
4
Pre-heat oven to 450
5
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
6
Gently loosen bottoms from parchment with spatula once removed from oven to reduce sticking but leave on tray until cooled
