Wayne Gisslen

Pan-Smoked Salmon Fillet with Pepper Salad

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Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
3 lb

Method

  1. Cut the salmon fillets into 4-oz (120-g) portions.
  2. Brush the salmon lightly with oil.
  3. Combine the spices and salt. Sprinkle over the fish to coat them in a light, even layer.
  4. Set up a smoke-roasting system as shown in Figure

Per serving: Calories, 370; Protein, 29 g; Fat, 25 g (60% cal.); Cholesterol, 70 mg; Carbohydrates, 9 g; Fiber, 2 g; Sodium, 470 mg.