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This Chipotle Honey Salmon is the perfect blend of sweet heat, citrus brightness, and the rich buttery salmon we all love. It takes just 20 minutes from start to finish, requires zero chopping, and is finished with quick-pickled veggies for a fresh, tangy crunch. It’s the kind of dish that looks like you “did the most,” but really—it’s your weeknight secret weapon.
❤️ Why You’ll Love Chipotle Honey Salmon
The sauce on my Chipotle Honey Salmon is magic: bold, smoky, and with just a touch of heat. Those quick-pickled veggies cut through the richness of the salmon perfectly, and the presentation makes you look like a pro in the kitchen.
🍲 Ingredients
The ingredient list for my Chipotle Honey Salmon is short, but every item brings balance and flavor to the party.
🔥 Olive oil gives the glaze a luscious, silky texture that helps it coat the salmon beautifully.
🌶️ Chipotle in adobo sauce brings that deep, smoky heat that feels warm but not overwhelming.
🍯 Honey and brown sugar work together to create that sticky-sweet glaze that caramelizes in the oven.
🍋 Lime juice adds brightness and keeps the sweetness in check.
🧂 Kosher salt enhances every bite and balances the flavors.
🐟 Salmon tail (or fillet)—rich, flaky, and perfect for soaking up all that glaze.
🥒 Quick-pickled cucumbers and radishes add crunch and acidity to keep things light.
🌿 Cilantro brings freshness and color to finish it all off.
👩🍳 How to Make Chipotle Honey Salmon
My Chipotle Honey Salmon comes together incredibly quickly and can be prepped ahead of time.
- In a small bowl, whisk together olive oil, chipotle sauce, honey, brown sugar, lime juice, and a pinch of salt until smooth and glossy. It should smell so good you’ll want to dip your finger in (go ahead, I won’t tell).
- Pat your salmon dry with a paper towel—this helps the glaze stick. Place it on a baking sheet, give it a little salt-and-pepper love, then spoon on half of that gorgeous chipotle-honey sauce.
- Pop it in the oven and let it roast for about 15–17 minutes until it flakes easily with a fork and the glaze bubbles like amber.
- While your salmon does its thing, make the pickled veggies. Heat rice wine vinegar, water, sugar, and salt until everything dissolves. Let it cool, then pour it over your thinly sliced radishes and cucumbers in a mason jar. They’ll pickle in minutes and look like confetti in a jar.
- Once the salmon is out, drizzle on the rest of the sauce, pile on those crunchy veggies, and finish with chopped cilantro. Stand back and admire—she’s gorgeous.
🪄 Tips and Tricks
- Don’t skip patting the salmon dry—it’s key to getting that perfect glaze.
- Want a deeper caramelization? Broil for the last minute or two, but watch closely.
- Taste your chipotle adobo sauce before adding—it can vary in heat. Adjust for your spice level.
- If you want an even smoother glaze, blend the sauce ingredients together.
Substitutions/Variations
No Chipotle in adobo? Mix smoked paprika and a dash of cayenne for that same smoky-sweet heat. Swap lime for lemon if that’s what you have on hand. And if you’re out of honey, maple syrup works beautifully (and adds a cozy fall vibe).
Feeling playful? Try this glaze on shrimp or chicken thighs. You can also add diced avocado or switch the cilantro for scallions to mix things up.
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How to Store Leftovers
Place leftover salmon in an airtight container and store it in the fridge for up to three days. Just make sure it’s cooled completely before sealing it up.
🤔 Common Questions
Can I use frozen salmon?
Yes! Just thaw it overnight in the fridge and pat dry before glazing.
Is it spicy?
It’s more of a gentle smoky heat than a face-on-fire situation. You can always dial the chipotle up or down to taste.
CHIPOTLE HONEY SALMON
Ingredients
Salmon Ingredients
- 2 tbsp extra virgin olive oil
- 2 tbsp canned chipotle in adobo, sauce only
- 2 tbsp honey
- 2 tbsp brown sugar
- 1 lime
- ½ tsp kosher salt
- 1, 2 lb salmon tail
Quick Pickle Veggie Ingredients
- ½ cup sweet vinegar (rice wine or rosé)
- ½ cup water
- 2 tbsp sugar
- 1 tsp salt
- 4 radishes sliced thin
- 3 baby cucumbers, sliced thin
Garnish Ingredients
- ¼ cup cilantro, chopped
Instructions
- Preheat oven to 400°F.
- Add the olive oil, chipotle in adobo sauce, honey, brown sugar, lime juice, and salt to a bowl and whisk until combined.
- Place the salmon onto a baking sheet. Use a paper towel to pat the salmon dry, then season with salt and pepper.
- Coat the salmon with half the chipotle-honey sauce and bake for 15 to 17 minutes
- While the salmon cooks, prepare the quick-pickled veggies. To a saucepan, add rice wine vinegar, water, sugar, and salt. Bring to a boil, then lower to a simmer and stir frequently until the sugar and salt have dissolved. Turn off the heat and set aside to cool.
- Add the sliced veggies to a mason jar and cover with the room-temperature pickling liquid.
- When the salmon is done cooking, pour the remaining chipotle-honey sauce over the salmon, top with the pickled veggies, and garnish with cilantro.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
