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Chipotle Mango Salmon Recipe

Chipotle Salmon with Mango Salsa is easy, healthy and on your table in just over 30 minutes! This healthy salmon recipe is deceptively easy even though it looks completely gourmet! It is packed with flavor from a vibrant chipotle wet rub complimented by sweet, juicy fresh Mango Salsa. It is a symphony of flavor and texture in every mouthwatering bite that will make you look and feel like a professional chef!
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 -8 servings

Ingredients

  • 1 large wild Alaskan salmon fillet approx 3 pounds

Wet Rub

  • 2 tablespoons unsalted butter
  • 2 tablespoons honey
  • 2 tablespoons lime juice
  • zest of one lime
  • 1 tsp EACH salt, chili powder, ground cumin, garlic powder
  • 1/2 tsp EACH smoked paprika, onion powder, dried oregano, pepper
  • 1/2-1 teaspoon chipotle chili powder

Garnish

Instructions

  • Preheat oven to 400 degrees F. (See notes for grilling.)
  • Line a large jelly roll pan with foil that extends 2” past the pan edge on each long side (so you can fold the sides up). Lightly spray foil with nonstick cooking spray. Place salmon in the center of the foil skin side down.
  • Whisk all the Wet Rub ingredient together in a medium bowl. Pour rub on salmon and evenly rub all over the top. Fold up all the sides of the foil snugly around the salmon (but don’t cover salmon). Let salmon rest 15-30 minutes to come to room temperature (you can make the mango salsa during this time).
  • Bake salmon uncovered at 400 degrees F for 12-15 minutes (depending salmon thickness), then broil 3 minutes.
  • Garnish salmon with fresh lime juice and mango salsa. Season with salt to taste.

Video

Notes

Don't miss the "how to make" recipe video at the top of the post!

TO GRILL SALMON

  • Preheat your grill to 375-400 degrees F with the lid closed.
  • Carefully slide the salmon packet directly onto the grill. Close the grill and cook salmon for 15-20 minutes depending on thickness, or until the salmon registers 130-135 degrees on an instant read thermometer inserted into the thickest part. (1-inch thick salmon can take as little as 10 minutes, 1 ½-inch thick salmon will take closer to 20 minutes.)
  • To remove the salmon from the grill, carefully slide the foil packet back onto the baking sheet with the help of a spatula (careful, the foil packet will be hot!). Remove the top foil (watch for steam).