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Spread a bit of beer jelly over the top of the salmon and bake it in a 375 degree pre-heated oven about 4-6 minutes per 1/2-inch. It’s that simple and delicious. Try the jelly baked fish technique with almost any preserve.

 Favorite fish toppers are Potlicker Hefeweizen, IPA, and Rosemary Garlic Chablis.

       6 oz. salmon per person

       1 teaspoon to 1 tablespoon beer or wine jelly per portion

        Salt & cracked black pepper to taste

Pat the fish dry with a clean cloth or paper towel.

Arrange fish, skin side down, in shallow pan.

Sprinkle the fish fillets with salt, if desired. Using no more than 1 tablespoon of jelly per serving spread the jelly evenly on the top of the fish. Bake until the fish is firm, but not cooked dry (about 4-6 minutes per 1/2-inch). Top with a little cracked black pepper.

Haven’t tried this on a campstove, but it might go this way: In a cast iron skillet on your camp stove, sear the skinless top of the salmon over medium hot heat for about 3- 5 minutes until starting to brown. Flip over and spread with beer jelly. Continue to cook until salmon is done. We will have to try this on our next trip! Let us know if you come up with a better way on a camp stove.


 Courtesy  Potlicker Kitchen