This is one of my signature Southwest recipes, made with just a few ingredients for the marinade. Buy the best Hatch pure ground chili you can find — it should not be cut with other fillers. When done, the fillets should flake apart and you can easily remove them from the skin before serving, if desired.
When cooked over cedar planks, the caramelized shallot and char from grilling adds incredible flavor without the risk of burning the fish. You can also use a gas grill, but the flavor won’t be the same. Enjoy!
4 8-oz. fresh salmon fillets, with skin
1/2 shallot, peeled and minced
2 tbs. XV olive oil
Juice of one large fresh lime
1 tsp. fresh-cracked black pepper
1 tsp. Kosher salt
1 tsp. ground Ancho chili
1 tbs. ground Hatch mild red chili
You Will Also Need:
Cedar planks for grilling
Instant-read digital thermometer
Wash the salmon fillets in cold water and pat dry. Place them in a glass 1.5-quart baking dish with the skin side down.
Prepare the marinade by whisking the ingredients in a shallow mixing bowl. Pour over the salmon fillets, ensuring they are evenly covered. Cover tightly with plastic wrap and place in your fridge for 2-4 hours.
Prior to grilling, remove the salmon from the fridge and allow to warm to room temperature for 30 minutes.
While the fillets are coming up to room temperature, prepare an outdoor charcoal grill with a generous row of coals on either side, allowing room for the salmon fillets to be placed in the center on a grilling grate over indirect heat. Light the coals and allow them to fire until nearly white-hot.
When ready, place the salmon fillets skin-side down (do not scrape off the marinade) on cedar planks in the center of the grilling grate. To ensure even cooking, try to arrange the thickest part of the fillets in the center of the grate and not at the edges.
Cover and vent, cooking for about 10-12 minutes. Do not turn. Watch closely and remove when the thickest part of the fish reads 130-degrees on an instant-read digital thermometer.