Step 1
Prepare a grill for medium heat; lightly oil grate with vegetable oil. Pat one 2¾–3-lb. whole skin-on side salmon dry with paper towels, then place, skin side down, on a paper-towel-lined baking sheet. (You want to catch any excess oil when you brush the salmon, as it can cause flare-ups that will char the skin faster than the flesh can cook.) Carefully brush 1–2 Tbsp. extra-virgin olive oil, depending on the size of the fish (err on the side of less oil), over flesh side of fish; season generously with kosher salt.
Step 2
Place salmon on grate, skin side down, and cover. Grill,
undisturbed, until skin is lightly charred and crisp and flesh is opaque, 20–23 minutes.
(To check for doneness, slide a butter knife into the thickest part of the fish, pull it
out, and hold a flat side to the back of your hand; it should be very warm). Using 2
spatulas, slide fish onto a platter. Increase grill heat to medium-high.
Step 3
While the salmon is grilling, mix together 1 large jalapeño, ribs and seeds removed, finely chopped, 3 garlic cloves, finely grated, 1 cup coarsely chopped parsley, ¾ cup coarsely chopped unsalted roasted almonds, ¼ cup fresh lemon juice, ½ tsp. ground cumin, and ⅓ cup extra-virgin olive oil in a large bowl. Season almond mixture generously with salt and freshly ground pepper.
Step 4
Place 4 poblano chiles, halved, ribs and seeds removed, in a medium bowl and drizzle with extra-virgin olive oil; turn to coat. Arrange, skin side down, on grate and cover. Grill until well charred, 8–10 minutes. Let peppers cool slightly.
Step 5
Drizzle cut sides of 1 lemon, halved, with extra-virgin olive oil. Grill, cut side down, until lightly charred, about 2 minutes.
Step 6
Rub off charred skin from chiles; discard. Coarsely chop
flesh; stir into almond mixture; spoon romesco over salmon. Serve with lemon for
squeezing over.
