Pan-Smoked Salmon Southwestern Style
- Yield 4 servings
This simple method of indoor smoking gives you teh incredible smoked flavor without even having to use an outdoor grill.
The Southwestern seasoning gives this dish a sensational flavor. The pan is lined with foil so clean up is a breeze.
- 4 (5-ounce) filets of salmon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 teaspoon minced garlic
- Black pepper to taste
- 1 tablespoon lemon juice
- Mesquite smoked chips (about 2 cups)
- Season the salmon with cumin, chili powder, garlic and pepper to taste. Drizzle with lemon juice.
- Soak the chips in a bowl of water for 30 minutes. Line a large skillet with foil. Drain the chips and place in a pile in the middle of the pan.
- Place a rack (cooling rack or fish rack) coated with nonstick cooking spray over the chips. Place the seasoned salmon filets on the rack. Cover with foil. Heat the pan over a medium high heat until it begins smoking. Lower the heat and continue to smoke for 25 to 30 minutes or until done. Make sure the over-head vent is turned on. When done, remove the salmon and serve.