Pan Smoked Salmon Southwestern Style

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: 35 mins
• Serves: 4
• Yields: 4 filets

Ingredients

• 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

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.