Is honey chipotle salmon spicy?

This recipe has a nice kick, but I don’t consider it spicy. For a milder glaze, use half of a chipotle pepper and reduce the adobo sauce to 1 to 2 teaspoons. For more heat, add another chipotle pepper or extra adobo sauce.

How do I know when salmon is done cooking?

Salmon is done when it is opaque pink, flakes easily with a fork, and reaches an internal temperature of 140–145°F (as recommended by the USDA ). Keep in mind that salmon will continue to cook slightly after you remove it from the oven, so you can take it out around 140°F and let it rest for a few minutes before serving.

How long does salmon last?

Once cool, leftover salmon can be transferred to an airtight container and stored in the fridge for up to 3 days. Reheat the salmon gently over the stovetop.

Can I cook salmon with the skin on?

Yes, in fact, I recommend it! Baking salmon with the skin on creates a crispy exterior and prevents the fish from drying out.

Honey Chipotle Salmon (Under 30 Minutes!)

Description

This honey chipotle salmon recipe is sweet, savory, and just spicy enough to have a little kick. Quick and easy to prepare, this salmon recipe is perfect for busy weeknights and can easily work as a crowd-pleasing option when hosting.

Ingredients

Units Scale

1 pound wild-caught salmon fillet, skin on or off or 3-4 fillets
1 chipotle pepper in adobo sauce, finely chopped with sauce (about 1-1.5 tbsp)
2 tablespoons honey
1 teaspoon avocado oil or light olive oil
1 small garlic clove, minced (or 1 teaspoon garlic powder)
1 teaspoon fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Optional Garnishes

Chopped fresh cilantro
Flaky sea salt
Fresh lime wedges

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Instructions

In a small bowl, whisk together the chopped chipotle pepper, adobo sauce, honey, oil, garlic, lime juice, salt, and black pepper.
Pat the salmon with a paper towel then place the salmon in the center of the prepared baking sheet. Brush the chipotle honey glaze evenly over the top and sides of the salmon or each salmon fillet. See cooking note. .
Bake for 8 to 12 minutes, depending on whether you’re using whole fillet vs individual fillets and thickness of the salmon, or until it flakes easily with a fork and is cooked to your preferred doneness. (see note).
Extra caramelization: Broil the salmon for 1 to 2 minutes after baking, watching it closely so the honey glaze doesn’t burn.
Remove the salmon from the oven and let it rest for 2 to 3 minutes. Garnish with optional cilantro, flaky sea salt, and lime wedges before serving.

Notes

Storage: Refrigerate the cooked salmon and peach salsa separately in airtight containers for up to 3 days.
Cooking Tips: Bake skin-side down. The skin helps protect the salmon from drying out. Salmon continues to cook slightly after it’s removed from the oven. You can take it out when it reaches 140°F, then let it rest for a few minutes as it comes up to the recommended 145°F.
Chipotle substitutes: Replace 1 tbsp chopped chipotle pepper in adobo with 1 tbsp bottled chipotle hot sauce. For a homemade option, combine 1 tsp tomato paste, 1 tsp avocado or olive oil, ½ tsp apple cider vinegar, and ½ tsp chipotle powder. If you don’t have chipotle powder, use ½ tsp smoked paprika plus a pinch of chili powder or cayenne.
Adjust the heat: For a milder glaze, use half of a chipotle pepper and reduce the adobo sauce to 1 to 2 teaspoons. For more heat, add another chipotle pepper or extra adobo sauce.
Grilling instructions: Place the glazed salmon skin-side down on well-oiled grill grates or a sheet of heavy-duty foil. Grill over medium heat for 8 to 12 minutes, depending on thickness, without flipping. Watch the glaze closely because the honey can burn over high heat.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: 30 minute meals, baked salmon, seafood

Nutrition

Serving Size: 4 ounce fillet with sauce
Calories: 210-220
Sugar: 8 g
Sodium: 200mg
Fat: 8.4 g
Saturated Fat: 1.3 g
Carbohydrates: 9.2 g
Fiber: 0.1 g
Protein: 22.6 g
Cholesterol: 62 mg