Honey Chipotle Salmon
Ingredients
For the Salmon:
4 salmon fillets (skin on or off, your preference)
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons chipotle peppers in adobo sauce (minced)
2 cloves garlic (minced)
1 tablespoon lime juice
1 tablespoon smoked paprika
1/2 teaspoon ground cumin
Salt and pepper to taste
1/2 tablespoon chili powder
1/2 teaspoon onion powder
Salt and pepper to taste
For the Avocado Cilantro Lime Sauce:
• 1 ripe avocado
• ½ cup sour cream
• 2 tablespoons fresh lime juice
• 2 tablespoons cilantro leaves (chopped)
• 1 small clove garlic (optional)
• 1–2 tablespoons water (to adjust consistency)
• Salt to taste
Instructions
Prepare the Salmon Marinade:
In a small bowl, whisk together the olive oil, honey, chipotle peppers, garlic, lime juice, smoked paprika, chili powder, onion powder, cumin, salt, and pepper.
Place the salmon fillets in a shallow dish or resealable bag and pour the marinade over them, ensuring they’re well coated.
Let the salmon marinate in the refrigerator for 20–30 minutes.
Cook the Salmon:
Grill Option: Preheat a grill or pan to medium-high heat. Lightly oil the grates, then cook the salmon for 4–5 minutes per side, depending on thickness, until the fish is opaque and flakes easily.
Oven Option (What I did): Preheat the oven to 400°F (200°C). Place the salmon on a baking sheet lined with parchment paper or foil. Bake for 12–15 minutes, then broil for 2–3 minutes for a caramelized finish.
Make the Avocado Cilantro Lime Sauce:
In a blender or food processor, combine the avocado, sour cream, lime juice, cilantro, garlic (if using), and a pinch of salt.
Blend until smooth, adding water 1 tablespoon at a time until the sauce reaches your desired consistency. Taste and adjust seasoning as needed.
Assemble and Serve:
Drizzle the avocado, cilantro, and lime sauce over the cooked salmon.
Garnish with additional cilantro, lemon wedges, or sliced avocado, if desired.
Serve with your choice of sides, such as rice, mashed potatoes, roasted vegetables, or a fresh salad.
