New Mexico Style Barbecued Salmon

Sometimes the simplest recipes earn the most respect. Two ingredients, six minutes on the grill, and you’ve got a piece of fish that tastes like the desert at sundown. The trick here isn’t the technique. It’s the salmon and the sauce. Use a New Mexico style barbecue sauce built on red chile, garlic, and cumin (look for one that lists ground red chile near the top of the ingredient list, or make your own).

The two-hour marinade is what separates this from a regular grilled salmon. Brushing the sauce on both sides and refrigerating gives the chile and spices time to penetrate the flesh, so the salmon picks up flavor all the way through, not just on the surface. Don’t shortcut this step. A 30-minute marinade leaves the inside tasting plain.

Wood or charcoal fire is non-skip. Gas grills can’t replicate the smoky character that defines Southwestern cooking. Let the fire burn down to embers (not flames) before the salmon hits the grate. Hot embers cook gently and evenly, while live flames char the sauce before the fish is done. Two to three minutes per side is enough for medium fillets. The fish should flake easily but still look slightly translucent in the thickest part.

Pro Tips

• Use skin-on fillets. The skin protects the flesh from sticking to the grate and crisps into a salty edible chip.
• Oil the grates well with a folded paper towel held in tongs before the salmon goes on. Skin or no skin, salmon loves to stick.
• Brush the second coat of sauce on right after pulling from the grill. The residual heat sets the sauce as a glaze without burning it.
• Look for fresh wild salmon (sockeye or king) when in season. The flavor of wild salmon stands up to the bold chile sauce in a way farmed Atlantic salmon doesn’t.

Variations

• Stir a tablespoon of honey or maple syrup into the sauce for a sweeter, glazier finish.
• Serve with Mexican rice and a wedge of lime.
• Top with a quick salsa of diced mango, red onion, and cilantro for a tropical Southwestern fusion.