Salmon with Chipotle Cream Sauce
Cedar wood chunks and a mix of lemon slices and herbs give this succulent salmon a subtly sweet and smoky flavor. The creamy chipotle sauce adds just
a hint of heat.
Soak: 1 hr. Prep: 30 min. Grill: 40 min. Stand: 5 min.
- 4 to 6 cedar, apple, alder or pecan wood
- chunks or 4 cups wood chips
- 1 4- to 6-lb. whole salmon, scales removed
- 10 sprigs fresh rosemary
- 20 sprigs fresh thyme
- 2 lemons, thinly sliced
- 1 Tbsp. coarse sea salt
- 1 tsp. cracked black pepper
- 2 Tbsp. butter, melted
- 1 recipe Chipotle Cream Sauce
- Chipotle Cream Sauce: In a small bowl combine one 8-ounce carton dairy sour cream, 2 tablespoons milk and 1 tablespoon finely snipped fresh
- chives. Add 12 of a canned chipotle pepper in adobo sauce, drained and finely chopped, and 16 teaspoons adobo sauce. Makes about 1 cup.
ONE At least 1 hour before grilling, soak wood chunks or chips in enough water to cover. Drain before using.
TWO Use a fish basket or a large piece of heavy foil folded to a double thickness that's slightly larger
than the salmon. Top basket or foil with half of the rosemary and thyme sprigs and one third of the lemon slices; lay salmon on top. Season salmon cavity with salt and pepper. Add another one third of the lemon slices, remaining rosemary and
thyme and remaining lemon slices. Brush fish with melted butter.
THREE Prepare grill and wood chunks or chips for indirect grilling. Test for medium-low heat above the drip pan. Place the fish in basket or on foil on the grill rack over the drip pan. Cover and grill for 40 to 50 minutes or until fish fiakes easily when tested
with a fork.
FOUR Remove fish from grill and cover with foil. Let stand for 5 minutes. Serve with Chipotle Cream
Sauce. If desired, garnish with lemon wedges and additional fresh herbs. Makes 8 to 10 servings.