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Smoky Fried Salmon



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.
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.