It’s grilling season and this is one of my favorite recipes for summer entertaining. I serve it on a fish platter whole with the chipotle mayonnaise on the side.

The picture shows how the salmon was served at Zarela and how you could serve it individually. There is a funny story associated with this dish. Famed clothing designer Mary McFadden loved for us to serve this dish when we catered at her gorgeous studio. The first time we served it, she came into the little space designated as a kitchen, looked at the salmon and asked me: “And how do you plan to serve THAT?” My response was, “Any way you want, Mary!” It was she that designed this presentation though in her handmade china it looked different. Mary has exquisite taste and her tables were always a feast for the eyes and she gave us very specific rules about how the servers were to dress, timing, etc. She must have been happy with our service because we did many parties for her over the years.

Better still a lasting friendship was born and she decorated one of the apartments I lived in and it was featured in Architectural Digest. She’s brilliant!

Grill-Smoked Salmon with Chipotle Mayonnaise (Salmon ahumado al chipotle)

If you don’t have a grill, or it’s not grilling weather, you can make this dish in the oven. And it’s just as delicious if you use only one side of salmon, or salmon pre-cut into portions. See notes for more details. Also, take away the chipotle mayonnaise and you have yet another fabulous Delitefully Mexican dish.

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Course Appetizer, Main Course

Cuisine Mexican

Servings 8

Calories 202 kcal

Ingredients

  

1x2x3x

• 2 sides of a 6- to 9-pound salmon skin on
• 2 tablespoons minced garlic
• 2-3 canned chipotle chiles en adobo
• 3 tablespoons Mexican oregano divided
• Salt to taste
• 2-4 tablespoons olive oil or as needed
• Chipotle Mayonnaise
• Jicama Relish

Instructions

 

• Run your fingers over salmon to find any pin bones and pull them out with tweezers.
• In food processor or blender, purée garlic and chipotles (with sauce from can) with 1 tablespoon of the oregano. If too thick to blend, add 1-2 tablespoons water. Brush the paste over salmon on both sides. Use full amount for spiciest effect, less for milder flavor. Sprinkle remaining oregano over salmon on both sides. Season with salt to taste. Brush with olive oil and let rest at room temperature at least 15 minutes before grilling.
• Add some mesquite chips or a small piece of wood to the coals; when it starts smoking, place the salmon on the grill, skin side down. Cover with a baking tray or disposable roasting pan to trap smoke. Cook for approximately 6-7 minutes on each side. The outside should be nice and brown, the center just barely cooked (very slightly translucent).
• Serve at room temperature with Chipotle Mayonnaise and Jicama Relish.

Notes

To bake indoors, preheat oven to 375°F. Prepare seasonings and salmon as directed in step 2, placing the salmon skin side down on a parchment-lined rimmed baking sheet before leaving to rest. After resting, bake salmon for 15-19 minutes, or until browned on the outside and the center is just barely cooked (very slightly translucent).

Nutrition

Calories: 202kcalCarbohydrates: 3gProtein: 23gFat: 11gSaturated Fat: 2gCholesterol: 62mgSodium: 98mgPotassium: 587mgFiber: 1gSugar: 1gVitamin A: 265IUVitamin C: 1mgCalcium: 47mgIron: 2mg

Keyword chipotle chiles, Delitefully Mexican, grilled, salmon

NOTE: Nutrition values are approximate and for informational purposes only. Values do not include optional or alternate ingredients, nor do they include the nutritional values for any secondary recipes that may be listed in the ingredients.