This chipotle salmon recipe is one of our favorites. Allow time to marinate the salmon with chipotle, garlic, lime juice and warm spices. After that, you’ll need less than ten minutes to finish the dish.
I always keep an eye out for sales on wild salmon. Last week Harris Teeter came through for me with a very red slab of nicely priced sockeye.
I prefer simple preparations for salmon – an interesting spice rub (like Smoked Paprika Orange Salmon) or glaze (like Sweet Spicy Glazed Salmon) is enough for me. I found another simple marinade featuring chipotle at Aggie’s Kitchen.
The recipe only uses the sauce from canned chipotles en adobo for the marinade, but I add a minced chipotle pepper too. Since I keep leftover chipotles in a sealed container in the refrigerator, I had plenty of sauce to use. Chipotles seem to last longer in the refrigerator than you’d expect them to. Of course, I cook with chipotle fairly often, but if too much time does goes by and I don’t find ways to use them, I freeze them.
I sautéed kale with mushrooms, onions and garlic to accompany the salmon. I also microwaved two sweet potatoes to finish the plate. I cook sweet potatoes this way all the time. Wash and dry the potatoes, cut the ugly little butt ends off, poke holes all over them with a fork and microwave them for 12 minutes, or less if they’re on the small side – test at 10 minutes to see if they’re softened and cooked through. We started with a delicious fennel, carrot and tangerine salad – one of my new recipes from Michael Chiarello.
The salmon needs time to marinate but, beyond that, it’s a quick fix. Aggie recommends serving lime slices on the side, for squirting, I guess, but I forgot all about them. The heat was there in the background along with the warm spices. Another delicious way to prepare salmon!
You’ll need a medium bowl, sealable plastic bag, and a pan for the broiler — I used a pizza pan.
3 garlic cloves, finely chopped
1 tablespoon olive oil
1-2 good shakes of ground allspice
1-2 good shakes of ground cinnamon
juice of 1 lime
1 chile + 1 teaspoon of adobo sauce from canned chipotle chiles en adobo
2-3 shakes of ground cumin
salt and black pepper to taste
1 pound salmon fillet(s) or steaks
In a medium bowl, combine the garlic, olive oil, allspice, cinnamon, lime juice, chipotle sauce, cumin, salt and black pepper. Place the salmon fillets in a sealable plastic bag. Pour the marinade in the bag and swoosh it around so the salmon is completely coated. Refrigerate for 1 hour.
Preheat the broiler. Transfer the salmon to a pan and broil for 3 to 4 minutes on each side or until cooked through. Remember the salmon will continue to cook a bit after you take it out of the oven.
Or, bake the salmon at 375 F, covered with some of the marinade, for about 15 minutes.
Original recipe: Chipotle Salmon, Aggie’s Kitchen
1 year ago on Gusto: Chipotle Beer Chili
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