Hot Kippered Salmon

Directions

1. 1
   Place fillets skin side down, side by side, in greased shallow baking pan.
2. 2
   Sprinkle with salt, pepper and brown sugar.
3. 3
   Drizzle with the liquid smoke.
4. 4
   Cover and refrigerate 4 to 8 hours.
5. 5
   Drain any liquid.
6. 6
   Bake at 350° for 30 to 40 minutes or until fish flakes with a fork.
7. 7
   Yield:
8. 8
   8 servings.