Chipotle-Lime Salmon

Image of Meghan Bassett
Rated 5.0 based on 5 customer reviews


  • Salmon
  • 2 tablespoons vegetable oil
  • 1 (2 pound) skin-on salmon fillet, portioned into 6 servings
  • salt and ground black pepper to taste
  • 2 chipotle peppers in adobo sauce
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 2 ½ teaspoons adobo sauce from chipotle peppers
  • ½ teaspoon lime zest
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • 1 pinch cayenne pepper

  • Citrus Avocado Salsa
  • ½ large Hass avocado - peeled, pitted, and diced
  • 1 small navel orange - peeled, segmented, and diced
  • ¼ cup chopped red onion
  • 3 tablespoon chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • 1 teaspoon orange juice
  • salt and ground black pepper to taste


For best results, we recommend using:


  1. Preheat oven to 400°F (210°C).
  2. Heat skillet on high heat for 1 minute. Add vegetable oil and heat for another minute. Season salmon with salt and pepper and place in skillet, skin side down and cook for 2 minutes. Gently flip the salmon and cook for 2 additional minutes; remove from the skillet and transfer to a baking sheet and place in the oven until fish flakes easily with a fork, 5 to 7 minutes.
  3. Pulse chipotle pepper, olive oil, 1 tablespoon lime juice, adobo sauce, lime zest, cumin, garlic powder, and cayenne pepper for 2 minutes in the chopper attachment of an immersion blender or in a blender until chipotle salsa is smooth and creamy; season with salt and pepper to taste.
  4. Combine avocado, orange, onion, cilantro, 1 tablespoon lime juice, garlic, and orange juice in a bowl; season with salt and pepper.
  5. Place each salmon fillet on a plate and top with chipotle salsa; spoon citrus-avocado salsa over salmon.
Mealthy tip:

If you’re using skinless salmon, continue using the same steps. Make sure your pan is always hot and steaming before adding oil, and allow the oil to heat up before adding the salmon. Be careful not to over-crowd the pan, as it lowers the temperature of the skillet. For best results, cook salmon in batches of 2 to 3 servings.


5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Aja A

Aja A says:

Very delicious salmon dish with a kick of heat from the cayenne and adobo sauce. The salsa is a refreshing compliment to salmon which does cut down on the spice. Make sure to get that salmon skin very crispy as you will find it more palatable.

Image of Katie Hason

Katie Hason says:

I've never had chipotle flavored salmon before, and I've been seriously missing out. This recipe was fantastic! I love spicy foods, so the cayenne and adobo was perfect. I wonder how the salmon would taste in a taco? So good, I an't wait to make this again.

Image of Laura Griffin

Laura Griffin says:

The chipotle and lime flavors were really bold, but paired well with the salmon. The salmon would probably also be really good to use in tacos. I'll probably try that next! I'm not a huge fan of oranges, but the citrus avocado salsa was a pleasant surprise. A lot of flavor in this dish, I look forward to making it again.

Image of Janet Gainsley

Janet Gainsley says:

Love the flavor of this!! Will definitely make again!

Image of Leah M

Leah M says:

Using two chipotle peppers was too much for me, it was really spicy. I think one tablespoon will suffice next time. My husband, on the other hand, thought the heat was perfect. We both loved it and will make again.