Honey Chipotle Salmon Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. Season both sides lightly with the kosher salt and freshly ground black pepper. Place fillets, skin-side down, on a rimmed baking sheet or in a shallow dish.

Make honey-chipotle marinade

In a medium bowl whisk together the olive oil, honey, chopped chipotle, adobo sauce, lime juice, soy sauce, minced garlic, and smoked paprika until smooth and combined. Taste and adjust heat/sweetness: add a little more honey if too spicy or a pinch more adobo if milder heat is desired.

Marinate salmon

Spoon about half of the marinade evenly over the top of the salmon fillets, reserving the remaining half for brushing while cooking and serving. Cover and refrigerate for 15–30 minutes (no longer than 30 minutes for delicate texture). If short on time, a 10-minute sit is fine.

Preheat cooking surface

When ready to cook, preheat the oven to 425°F (220°C) if baking, or heat a large ovenproof skillet over medium-high heat if searing then finishing in the oven. If using a grill, preheat to medium-high and oil the grates.

Sear the salmon (pan/oven method)

If using a skillet: add 1 tsp olive oil to the hot skillet. Place the salmon fillets skin-side down and cook without moving for 2–3 minutes until the skin is crisp and golden. Spoon a little of the reserved marinade over the top. Transfer the skillet to the preheated oven and roast for 6–8 minutes until the salmon reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium, or longer to desired doneness.

Bake (oven-only method)

If baking without searing: place marinated salmon on a parchment-lined baking sheet skin-side down. Brush with a little reserved marinade. Bake at 425°F (220°C) for 9–12 minutes, depending on thickness, until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium.

Grill method

If grilling: oil the grates and place salmon skin-side down. Grill 4–5 minutes with lid closed, brush with reserved marinade, then flip carefully and grill another 2–4 minutes until cooked to desired doneness. Watch closely to avoid flare-ups from the honey.

Finish with glaze

During the last 1–2 minutes of cooking, brush the tops of the fillets with the remaining reserved marinade and let it set into a glossy glaze. If broiling for a moment, watch carefully to prevent burning because of the honey.

Remove the salmon from the heat and let rest 2–3 minutes. Transfer fillets to serving plates, sprinkle with chopped cilantro and sesame seeds if using, and serve with lime wedges on the side for squeezing over the fish.

Suggested accompaniments: serve with steamed rice or cilantro-lime rice, roasted vegetables, or a crisp salad to balance the sweet-spicy glaze.