Chipotle Lime Salmon


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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.

Salmon on a bed of black beans and rice

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 Sauce in a the bowl of a food processor

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.

Chipotle Lime Sauce in a food processor

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.

Chipotle Lime Salmon in a cast iron skillet

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.

Chipotle Lime Salmon over rice and black beans

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

More Salmon Recipes

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

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: 10 minutes
Cook: 8 minutes
Total: 18 minutes
Servings: 4


  • Food Processor
  • Shallow Dish for Marinating
  • Half Sheet Pan or Cast Iron Skillet


  • 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)


  • 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.


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.)


Serving: 1g | Calories: 306kcal | Carbohydrates: 15g | Protein: 34g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 734mg | Potassium: 862mg | Fiber: 1g | Sugar: 14g | Vitamin A: 81IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $9.00
Calories: 306
Keyword: easy salmon recipe, seafood, weeknight-friendly
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Chipotle Lime Salmon over a bed of rice and beans
5 from 1 vote

Basic Rice and Beans

Simple and comforting, rice and black beans are a great accompaniment to a variety of dinners. Serve this under any meat or fish.
Prep: 3 minutes
Cook: 33 minutes
Total: 36 minutes
Servings: 4


  • Strainer
  • Saucepan with Lid


  • 1 cup White Rice
  • 1 1/4 cups Water
  • 1/2 teaspoon Salt
  • 1 14 ounce can Black Beans


  • 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.


Calories: 169kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 15mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $2.00
Calories: 169
Keyword: beans and rice, easy side dish, vegetarian
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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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About Jess Smith

Jess is the recipe creator and photographer at She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

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  1. 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!

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