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Inquiring Chef

Chipotle Lime Salmon

Published: Nov 9, 2015 · Modified: May 30, 2019 · by Jess · 740 words. · About 4 minutes to read this article. · 6 Comments

Chipotle, lime and honey come together in a glaze for this salmon.  It’s smoky, spicy and sweet and has that kick of citrus that may trick your brain into thinking you’re vacationing in the tropics.Chipotle Lime SalmonAnd I could use a little reminder of the tropics.  Not that I’m going to say a single bad word about cooler weather.  I’m loving everything about this glorious season.  But my wardrobe is heavy on sundresses and light on…well…everything else.  Today in the 37 degree F Kansas morning air I realized that I’m seriously lacking in sweaters.  And coats.  And gloves.Chipotle Lime SauceIt did my soul some good that this past weekend was sunny and delightful.  Perfect for sitting outside at a tasty Kansas City taco joint (Taco Republic) and drinking late afternoon margaritas.  It was a reminder that lime makes everything good.

Cold boozy drinks.  Or hot-out-of-the-oven salmon fillets.Chipotle Lime SauceToday I’m bringing giving you the latter.  Because whether or not you were lucky enough to have margarita-friendly afternoons over the weekend, you’ve definitely got room in your week for Chipotle Lime salmon.  It’s a flavor combination that I’ve been playing with quite often since these chipotle tacos made their way into my life.Chipotle Lime SalmonServed over rice and beans, it’s a healthy, fast weeknight dinner.  Handy since night seems to come so soon in these in these post-daylight savings time evenings. 
Chipotle Lime Salmon

Even when it’s dark outside, this dish brings a little sunshine in.

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Chipotle Lime Salmon

A sweet, smoky, spicy glaze uses fresh lime juice and chipotles in adobo to top salmon fillets. Over rice and beans, this is a fast, simple weeknight meal.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Seafood, Weeknight meal
Calories: 215kcal
Author: Jess Smith via Inquiring Chef

Ingredients

  • 1/2 Chipotle Pepper (from a can of chipotles in adobo)
  • 3 tsp Adobo Sauce (from a can of chipotles in adobo)
  • 1 clove Garlic
  • 1 tsp Dijon Mustard
  • 3 Tbsp Honey
  • 1 Lime, juice and zest
  • 4 small Salmon fillets (about 1 lb total)

Instructions

  • Turn on the oven's broiler and place a rack about 6 inches below the heat source.
  • Blend the chipotle pepper, adobo sauce, garlic, mustard, honey and lime zest (save the juice) in a food processor (I used my mini processor) until smooth. Sprinkle the salmon fillets with a bit of salt and pepper.
  • Marinate (optional): If you have time, put the salmon in a bowl, pour the chipotle sauce over the top and allow to marinate for 30 minutes while you prepare the rice (recipe below).
  • Place the salmon, skin-side down on a baking sheet lined with foil (or in a cast iron skillet) and brush the surface generously with the chipotle sauce.
  • Cook salmon under the broiler until golden brown on top and cooked through, 7 to 8 minutes. (Watch it closely towards the end and if it begins to burn, move it further away from the broiler). Squeeze lime juice over the top and serve.

Notes

Look for Chipotles in Adobo in cans in the international / Mexican section of your grocery store. Chipotles are smoky and spicy, so use more or less to suit your tastebuds. 1/2 a pepper is good for most. (You may have noticed in the photos above that once during testing I made this with three, yes three, whole chipotles. Only do that if you, like me, have tastebuds that have been conditioned after 5 years of living in Thailand and eating flaming hot curries.)

Nutrition

Serving: 1g | Calories: 215kcal | Carbohydrates: 15g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 91mg | Sugar: 13g
Basic Rice and Beans
Recipe Type: Side Dish
Author: Jess Smith
Prep time: 3 mins
Cook time: 33 mins
Total time: 36 mins
Serves: 2 cups
Simple and comforting, rice and black beans are a great accompaniment to a variety of dinners. Serve this under any meat or fish.
Ingredients
  • 1 cup White Rice
  • 1 1/4 cups Water
  • 1/2 tsp Salt
  • 1 (14 oz) can Black Beans
Instructions
  1. Rinse rice in a strainer until water runs clear.
  2. Combine rice, water and salt in a heavy saucepan. Bring to a boil. Reduce heat to low and cover with a tight-fitting lid. Cook until all of the water has evaporated, about 18 minutes.
  3. Remove pan from heat but leave the lid on and let the rice stand, covered, for 15 minutes more to steam. Rinse and drain the beans and stir into the rice. Season with additional salt, if needed.

Serving size: 1/2 cup Calories: 136 Fat: 0g Saturated fat: 0g Unsaturated fat: 0g Trans fat: 0g Carbohydrates: 26g Sugar: 0g Sodium: 449mg Fiber: 6g Protein: 7g Cholesterol: 0mg
3.4.3177

And while the rest of us were sipping margaritas and eating tacos over the weekend, Molly and Clara were going straight for the beans.  Because these girls, they seriously love beans.  Seriously.

Taco Republic

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Filed Under: Gluten Free, Recipes, Seafood, Weeknight Meals

About Jess

Hi, I'm Jess, an amateur cook turned professional recipe developer, food stylist, and photographer specializing in quick and easy meals that make weeknights a bit more fun. I love sharing my kitchen and my journey as a chef with other home cooks on this blog. Learn more about me here.

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Reader Interactions

Comments

  1. jimmy

    November 09, 2015 at 4:39 pm

    Yummy recipe. I think I’ve been to that place myself. Great afternoon. Enjoying your articles. Cheers Jimmy

    Reply
    • Jess

      November 09, 2015 at 8:59 pm

      It was a great afternoon!

      Reply
  2. David Folstad

    November 09, 2015 at 9:48 pm

    More than tantalizing photos and taste bud teasing recipes, you write in a warm familiar voice, I like it

    Reply
  3. CakePants

    November 15, 2015 at 9:31 pm

    This looks beyond delicious, not to mention healthy! It was actually in the 60s today in Michigan, but I”m sure when the cold weather hits (any day now) I’ll be craving a reminder of the tropics, too. Thanks for sharing the recipe!
    CakePants recently posted..Apple Cider French ToastMy Profile

    Reply
    • Jess

      November 27, 2015 at 1:26 pm

      We had a warm spell too, but I bet the cod weather hit you this week in Michigan!

      Reply

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Hi there! We're Jess and Frank. We live in Kansas City. Our recipes are made with busy families and our energetic toddlers in mind. After living in Thailand, we use international inspiration to craft simple, creative meals. We believe in your inner cook! More...

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