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Pan Smoked Salmon Southwestern Style

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“I made this recipe for the first time tonight. The fish was ridiculously tender! Even when it was done, it was only "warm," but it sure was yummy. I found it in a cookbook called, Meals on the Move, by Holly Clegg.”
READY IN:
35mins
SERVES:
4
YIELD:
4 filets
UNITS:
US

Ingredients Nutrition

Directions

  1. Season the salmon with cumn, chili powder, garlic and pepper to taste.
  2. Drizzle with lemon juice.
  3. Soak the chips in a bowl of water for 30 minutes.
  4. Line a large skillet with foil.
  5. Drain the chips and place in a pile in the middle of the pan.
  6. Place a rack (cooling rack or fish rack) over the chips.
  7. Place the seasoned salmon filets on the rack.
  8. Cover with foil.
  9. Heat the pan over a medium high heat until it begins smoking (until you smell it).
  10. Lower the heat to low - medium low to smoke for 25 to 30 minutes or until done.

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