Salmon With Chipotle Honey Glaze Recipes

CHIPOTLE HONEY GLAZED SALMON TACOS

Steps:

• Preheat grill to medium-high heat or oven to 400°F.
• In a small bowl, whisk the honey, lime juice, chipotle, cumin, paprika and cilantro together.
• Place the salmon in a foil "basket" and cover with the glaze.
• Place the salmon on the grill or into the oven for 20 minutes.
• Once cooked, shred the salmon with a fork and place into a warm corn tortilla.
• Top with a drizzle of the glaze, mango salsa and cabbage.

EASY HONEY CHIPOTLE SALMON

Steps:

• In a medium bowl, whisk everything together (except for the salmon of course). Place the salmon in a tupperware, baking dish, or zipped-top bag. Pour half of the marinade on top. Give everything a nice shake. Reserve the rest for step 4. Marinate for at least 15 minutes or up to 8 hours.
• Meanwhile, fire up the grill to medium-high heat or preheat oven to 375°F (191°C).
• You can grill the salmon on foil or on a cedar plank. Grill the salmon skin side down for 15 minutes- about 10 minutes per 1-inch inch thickness measured from the thickest part of the fillet or until the thickest part reaches 145°F (63°C) internal heat.
• Or bake the salmon on a lined baking sheet for 15-20 minutes depending on thickness and until the thickest part reaches 145°F (63°C) internal heat.
• Brush the warm salmon with remaining marinade before serving. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

SALMON WITH CHIPOTLE HONEY GLAZE

Steps:

• Remove salmon from the refrigerator 15 minute before cooking. Heat grill to 375°F
• Stir honey and chipotle puree in a small bowl until well combined.
• Cut 2 pieces of wide, heavy-duty aluminum foil about 6-in. longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray.
• Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-in.) to make a shallow pan around the salmon, leaving at least a 1-in. margin around the fish. Season salmon with salt and pepper.
• Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon or close the foil over the salmon. Close grill cover and cook for 5 minute Spread the glaze on the salmon (1 tablespoons per salmon portion or 1/3 Celsius per salmon side).
• Close grill and continue to cook about 5 to 7 minute more. Cook just until fish is lightly translucent in the center. It will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
• Garnish with lime zest and serve with lime wedges.
• Alternate Cooking Method: Salmon can also be roasted in an oven preheated to 375°F or pan-seared and finished in the oven. Cook just until lightly translucent in the center; be sure to let the salmon rest a few minutes before serving.

THE BEST HONEY-GLAZED SALMON

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
• Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
• Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
• Drizzle the reserved honey-lime mixture over top of the salmon just before serving.

ROAST SALMON WITH SWEET CHIPOTLE GLAZE AND HOMINY PUREE

Steps:

• Preheat oven to 450°F. Using back of spoon, press enough chipotles through fine sieve into small bowl to measure 2 teaspoons puree. Mix puree, jam, vinegar, and cumin in bowl; season glaze to taste with salt.
• Coat small rimmed baking sheet with nonstick spray. Arrange salmon on sheet; sprinkle with salt and black pepper. Spread half of glaze over each fillet. Roast until just opaque in center, about 10 minutes.
• Meanwhile, puree hominy and 3 tablespoons reserved juice in mini processor until almost smooth. Transfer to small skillet. Add butter and cilantro. Stir over medium heat until warmed through, mixing in more reserved juice by teaspoonfuls if too thick. Season to taste with salt and pepper.
• Divide hominy between 2 plates, top with salmon, and serve.

BROWN SUGAR-CHIPOTLE SALMON WITH HONEY-BERRY GLAZE

Steps:

• Preheat oven to 425°F. Press berries through sieve into medium bowl. Discard seeds. Transfer 1/4 cup berry puree to medium bowl. Whisk in honey, butter, and lime juice for glaze. Transfer 6 tablespoons glaze to small bowl and reserve as sauce.
• Place rack on rimmed baking sheet. Mix brown sugar, cumin, salt, and chipotle on plate. Dip flesh side of salmon in spice mixture; place coated side up on rack. Brush with remaining glaze.
• Bake salmon until just opaque in center, about 15 minutes. Serve, passing reserved glaze separately as sauce.