Prep 5 mins
Cook 30 mins
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.
- 4 (5 ounce) salmon fillets
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon chili powder
- 1 teaspoon garlic, minced
- black pepper
- 1 tablespoon lemon juice
- 2 cups smoked wood chips, mesquite
- Season the salmon with cumn, 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) 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 (until you smell it).
- Lower the heat to low - medium low to smoke for 25 to 30 minutes or until done.