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.

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)


  1. Season the salmon with cumin, chili powder, garlic and pepper to taste.  Drizzle with lemon juice.
  2. 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.
  3. 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.



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