Of course, salmon is not a Mexican fish, but living in New York I have learned to treasure it. This is just one example of how I use simple canned chipotle puree as a seasoning paste to coat grilled foods—try it on any grilled or broiled fish and experiment with other meats.
For this dish, choose a grill with a high rack and have the wood or charcoal very hot. I like a mesquite fire, started an hour before the salmon is to be cooked. The heat should just be starting to diminish.