Step 1

1 Coat the fish all over with the oil, then the lime juice

Step 2

2 Let sit at room temperature for 20 minutes to 1 hour

Step 3

3 Combine the smoked salt, black pepper, coriander and ancho powder in a small bowl

Step 4

4 If you are using a commercial stovetop smoker, follow the manufacturer's directions

Step 5

5 If you are using a baking pan, spread the drained chips in the pan in an even layer

Step 6

6 Place the salmon, skin side down, on the rack

Step 7

7 Place the pan atop one or two stove-top burners, both set at medium-high heat

Step 8

8 Once smoke begins to escape, after about 5 to 10 minutes, reduce the heat to medium-low; cook for about 10 to 15 minutes, depending on whether you prefer salmon cooked medium-rare or to a pale pink throughout

Step 9

9 Serve warm, with lime wedges for serving