New Mexico Cedar Plank Salmon with Green Chile

Introduction

This New Mexico Cedar Plank Salmon recipe with roasted green chile sauce brings out the bold flavors of the Southwest. Grilled entirely on the Arteflame, the cedar plank infuses the salmon with a smoky richness while the fire-roasted green chiles create a vibrant, spicy sauce you can make right on the flat cooktop griddle. The Arteflame’s 1,000F center grate and the cooler outer cooktop give you precise control so your fish is grilled to perfection. Let's bring some New Mexican flair to your backyard grill session!

Ingredients

• 1 large salmon fillet (about 2 lbs), skin on
• 1 untreated cedar grilling plank (soaked in water for at least 1 hour)
• 6 large green chiles (Hatch if available)
• 2 tablespoons unsalted butter
• 1 tablespoon fresh lime juice
• 1 tablespoon chopped fresh cilantro
• Salt and freshly ground pepper, to taste
• Optional: Lime wedges for garnish

Instructions

Step 1: Fire up the Arteflame Grill

1. Place three paper napkins in the grill bowl and drizzle with vegetable oil.
2. Stack firewood over the napkins.
3. Light the napkins and allow the grill to reach optimal cooking temperature (about 20 minutes).
4. You’ll be cooking directly on the flat cooktop and using the center grill grate for quick roasting.

Step 2: Roast the Green Chiles

1. Place the green chiles on the center grate over high heat.
2. Char the skins until they blister and blacken on all sides, turning occasionally.
3. Move them to the cooler part of the griddle and let steam until cool enough to handle.
4. Peel off the skins, remove the seeds and stems, and chop the chiles finely.

Step 3: Prepare the Green Chile Sauce

1. On the flat griddle cooktop, melt 2 tablespoons butter near the inner hot zone.
2. Add the chopped green chiles and stir until fragrant, 2-3 minutes.
3. Add lime juice and cilantro, cook for 1-2 more minutes, then move to outer edge to keep warm.

Step 4: Grill the Salmon on Cedar Plank

1. Place the soaked cedar plank on the flat cooktop closer to the center to preheat it briefly (1-2 minutes).
2. Season the salmon fillet with salt and pepper on both sides.
3. Place the salmon skin-side down on the cedar plank.
4. Carefully move the cedar plank with the salmon back to the hotter part of the griddle, just off-center from the intense heat.
5. Grill until the salmon reaches an internal temperature of 125°F (for medium; it will carry over to 140°F), about 12-15 minutes, depending on thickness.
6. Remove from grill and let rest.

Step 5: Serve

1. Spoon the warm green chile sauce over the grilled salmon.
2. Garnish with fresh cilantro and lime wedges if desired.
3. Cut salmon into servings and serve hot right off the cedar plank.

Tips

• Soak the cedar plank for at least an hour to prevent flare-ups.
• Let salmon come to room temperature before grilling for even cooking.
• Use a meat thermometer to avoid overcooking — remove it 15°F before target doneness.
• Butter enhances flavor and caramelization on the Arteflame cooktop.
• Keep the green chile sauce on the outer edge of the griddle to maintain warmth without overcooking.

Variations

1. Sweet Heat Salmon: Add a tablespoon of honey to the green chile sauce for a spicy-sweet contrast.
2. Lemon Dill Salmon: Swap the green chile sauce for a lemon dill butter sauce made directly on the griddle.
3. Smoky Chipotle Style: Use chipotle peppers in adobo sauce instead of green chiles for a smoky, fiery kick.
4. Caribbean Style: Coat the salmon in a jerk rub before placing it on the cedar plank and top with grilled pineapple slices.
5. Cajun Creole: Substitute green chile with grilled bell peppers and onions, and sprinkle Cajun seasonings on the salmon.

Best Pairings

• Grilled corn with cotija cheese and lime
• Fire-roasted sweet potatoes or yams on the Arteflame griddle
• A chilled glass of Sauvignon Blanc or light IPA
• Southwestern black bean and mango salad
• Grilled flatbread topped with queso fresco

Conclusion

This New Mexico-inspired cedar plank salmon dish showcases how a fusion of smoke, spice, and searing heat can transform fish into something incredible. Cooked completely on the Arteflame grill without pots, pans, or ovens, it’s a perfect example of open-flame grilling at its best. From the buttery-grilled green chile sauce to the smoky aromas of the cedar plank, each bite is filled with fire-kissed flavor and New Mexican soul.