Go Back
+ servings
Print Recipe
5 from 1 vote

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: Main Dish
Cuisine: Caribbean
Keyword: easy salmon recipe, seafood, weeknight-friendly
Servings: 4
Calories: 306kcal
Author: Jess Smith via Inquiring Chef
Cost: $9.00


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


  • ½ 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. ½ 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