Pan-Smoked Salmon Southwestern Style

  • Yield: 4 servings

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
1/2teaspoon ground cumin
1/2teaspoon chili powder
1teaspoon minced garlic
Black pepper to taste
1tablespoon 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.

Nutritional Info *per serving

  • Calories 263
  • Fat 15g
  • Saturated Fat 3g
  • Cholesterol 84mg
  • Sodium 84mg
  • Carbohydrate 1g
  • Fiber 0g
  • Protein 28g