You are here: Home » Recipes » Pan-Smoked Salmon Southwestern Style Pan-Smoked Salmon Southwestern Style Kitchen Tested Yield 4 servings This simple method of indoor smoking gives you teh incredible smoked flavor without even having to use an outdoor grill. PrintEmail The Southwestern seasoning gives this dish a sensational flavor. The pan is lined with foil so clean up is a breeze. Ingredients 4 (5-ounce) filets of salmon1/2 teaspoon ground cumin1/2 teaspoon chili powder1 teaspoon minced garlic Black pepper to taste1 tablespoon lemon juice Mesquite smoked chips (about 2 cups) Instructions 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.