Chipotle Lime Salmon

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Chipotle Lime Salmon - get the recipe from barefeetinthekitchen.com

Salmon marinated in smoky chipotle and tart citrus is quickly broiled for an easy weeknight dinner. With the abundance of fish at my fingertips after Sean’s trip to Alaska, I found myself constantly looking for new ideas and recipes to try.

I made this recipe for the first time almost three years ago when I stumbled across it on Aggie’s Kitchen and the salmon was even better than I expected.

With Sean planning another trip to Alaska in the next couple weeks, I’m dusting off all the seafood recipes here on the blog and planning a whole lot of new ones as well. I can hardly wait to fill the freezer with fresh salmon.

After barely an hour in the marinade, the salmon is incredibly flavorful. The chipotle flavor is present, without any real heat. The lime keeps it fresh and light. This is delicious with Chipotle Lime Rice and Chili Lime Corn on the Cob.

Chipotle Lime Salmon - get the recipe from barefeetinthekitchen.com

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Chipotle Lime Salmon

Recipe slightly adapted from and with thanks to Aggie's Kitchen
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Ingredients 

  • 4 salmon steaks large or small, I used 1 1/2 lbs of salmon
  • 2 tablespoons olive oil
  • 1/4 cup fresh lime juice about 2 limes worth
  • 1 tablespoon adobo sauce from canned chipotle peppers
  • 4 large garlic cloves minced
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • additional lime wedges for serving
  • Optional: minced fresh cilantro or parsley for garnish

Instructions

  • In a small bowl or jar, combine the olive oil, lime juice, chipotle sauce, garlic, allspice, cinnamon, cumin, salt and pepper. Whisk or shake to combine and then pour over the salmon in a flat baking dish. Turn the salmon to make sure it is coated and then cover and place back in the refrigerator. Let it marinate for no more than 1 hour.
  • After 45 minutes, preheat the broiler and set one oven rack about 6 inches from the top of the oven. Remove the salmon from the refrigerator and let it warm slightly on the counter-top while the oven is heating. Transfer the salmon to a large baking sheet or broiler pan and cook for 3 minutes scale side up. Then flip over and cook another 3 minutes, until cooked through. You might need an additional minute or two, but you shouldn't need more than that. Serve with lime wedges. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jenn says

    I love Aggie's site.. she's always got great recipes! And this is no exception. LOVE combining chipotle and lime… I bet the fish was fantastic!

  2. Joanne says

    I LOVE the pairing of chipotle with salmon! there's something about the spice combined with teh buttery fish that is so amazing. Great dish!

  3. Anonymous says

    I had salmon patties planned for tonight, and remembered this post, and felt inspired to mix several of your ingredients with the breadcrumbs and egg from the can of salmon's recipe, and it was AWESOME. Chipotle lime salmon patties were a BIG hit, and so cheap!

  4. Kat says

    I just served this last night at a small dinner party & everyone raved over it & requested the recipe! It's really good. I served it with the cilantro lime rice (another recipe of yours) and a salad.