Chipotle Lime Salmon
Published Nov 09, 2015•Updated Jan 12, 2024
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Chipotle, lime and honey come together in a glaze for Chipotle Lime Salmon 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.
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.
It 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.
Today I’m bringing 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.
Served 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.
Even when it’s dark outside, this dish brings a little sunshine in.
More Salmon Recipes
- Foil-Roasted Salmon with Chickpeas and Greens
- Broiled Honey Lime Salmon
- Pan Seared Salmon and Gnocchi with Sage Butter Sauce
- Lemongrass Roasted Salmon
- Salmon with Sweet Chili Lime Butter and Roasted Broccoli
- Thai-Style Salmon Satay with Peanut Sauce
- Salmon and Edamame Soba Noodles with Miso Vinaigrette
- Red Curry Salmon with Coconut Brown Rice
Favorite Tools
- Lodge Cast Iron Skillet – I use this 10.5-inch cast iron skillet nearly every day. To keep it seasoned, just be sure to dry it well and rub it with some oil before storing it (this will prevent rust and keep it seasoned).
- Global Chef’s Knife – You only really need one chef’s knife to use for everything and this is my favorite. I’ve had it for 7+ years. It’s incredibly lightweight. If you, like me, are under 5’4″, the 6-inch is a perfect size (if you’re taller, get the 8-inch).
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Chipotle Lime Salmon
Equipment
- Food Processor
- Shallow Dish for Marinating
- Half Sheet Pan or Cast Iron Skillet
Ingredients
- 1/2 Chipotle Pepper (from a can of chipotles in adobo)
- 3 teaspoon Adobo Sauce (from a can of chipotles in adobo)
- 1 clove Garlic
- 1 teaspoon Dijon Mustard
- 3 Tablespoon 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Basic Rice and Beans
Equipment
- Strainer
- Saucepan with Lid
Ingredients
- 1 cup White Rice
- 1 1/4 cups Water
- 1/2 teaspoon Salt
- 1 14 ounce can Black Beans
Instructions
- Rinse rice in a strainer until water runs clear.
- 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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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!
We had a warm spell too, but I bet the cod weather hit you this week in Michigan!
More than tantalizing photos and taste bud teasing recipes, you write in a warm familiar voice, I like it
Yummy recipe. I think I’ve been to that place myself. Great afternoon. Enjoying your articles. Cheers Jimmy
It was a great afternoon!