CHIPOTLE HONEY SALMON
This Chipotle Honey Salmon is the perfect blend of sweet heat, citrus brightness, and that buttery salmon richness 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.
Servings: 6 people
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
Calories: 449kcal | Carbohydrates: 21g | Protein: 46g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 125mg | Sodium: 689mg | Potassium: 1363mg | Fiber: 2g | Sugar: 17g | Vitamin A: 299IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 3mg
