Pan Smoked Salmon Southwestern Style

• 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

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.

salmon fillets, cumin, chili powder, garlic, black pepper, lemon juice, wood chips

Taken from www.food.com/recipe/pan-smoked-salmon-southwestern-style-313427 (may not work)