Mesquite-Smoked Salmon Fajitas
Submitted by ahlenab
Mesquite-smoked salmon fajitas with a fresh mango-cantaloupe salsa and sauteed poblano peppers. The salmon is smoked indoors on the stovetop using mesquite wood chunks and a cast-iron skillet.
YIELD
6 servingsPREP
2 hrsCOOK
30 minREADY
2 hrsThese salmon fajitas take a detour through a stovetop smoker before landing in a warm flour tortilla. Mesquite chunks smolder inside a foil-lined cast-iron skillet, filling it with thick smoke that flavors the fish in just 12 minutes. No outdoor smoker, no fancy equipment.
The salmon gets rubbed with kosher salt, black pepper, cumin, and sugar, then refrigerates for 1 to 3 hours. That cure firms up the flesh and pulls out moisture so the smoke flavor penetrates deeper. You’ll smell the mesquite through the kitchen, so turn on that stove vent.
The mango-cantaloupe salsa is what makes these fajitas sing. Fresh lime segments, diced mango and cantaloupe, scallions, cilantro, and a splash of rice vinegar create a bright, fruity contrast to the smoky salmon. Meanwhile, sliced Spanish onions and julienned poblano peppers sauté low and slow for 20 minutes until sweet and silky.
Break the smoked salmon into chunks, pile it into tortillas with the peppers and onions, and spoon that salsa over everything.
Pro Tips
- Crimp the foil tightly around the skillet lid. Smoke leaking out means less flavor on your fish and more smoke in your kitchen.
- Don’t open the lid during smoking. Every peek lets smoke and heat escape, extending cook time and reducing flavor.
- The salmon is done when it just flakes. Oversmoked fish turns dry and acrid.
Variations
- Use applewood or hickory chunks instead of mesquite for a milder, sweeter smoke.
- Swap mango for diced pineapple in the salsa for a tangier, more acidic bite.
- Grill the salmon over mesquite charcoal outdoors if you’d rather keep the smoke outside.
Ingredients
Directions
- In glass bowl, mix seasonings.
Add salmon; coat.
Cover; refrigerate one to three hours.
- Meanwhile, make salsa: Into bowl, grate lime zest. Cut away white pith; over bowl, section lime.
Halve sections. Pit, peel and chop mango; add to lime with remaining ingredients; toss.
Cover.
In skillet, heat oil over medium-high heat. Add onion and chile; over medium heat, sauté 20 minutes, until soft.
Grease wire cake rack. Turn on stove vent. Line both bottom and doamed lid of cast-iron skillet with heavy-duty foil; leave 2 inch overhangs.
Cut 3 inch hole in center of foil in skillet bottom.
Heat skillet, covered, 5 minutes over high heat.
Place mesquite chunks on bare spot in skillet.
Place rack on skillet.
Heat 3 minutes, covered, until skillet fills with smoke.
- Place salmon on rack; cover with lid. With pot holders, crimp overhanging foil to form a tight seal.
Over medium-high heat, smoke salmon 12 minutes or just until cooked.
Carefully unwrap.
Place on platter; break into chunks.
Serve in tortillas with onion mixture and salsa.
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