Chipotle and lime are a spicy, refreshing combination that adds heat and zing to any meal. My initial concern with this recipe was the chipotle since I was trying to keep it kid-friendly. Children’s taste buds are extremely sensitive to things like spices and citruses (the Cajun Salmon I made the other week was a success, but took a little time for the kids to try a bite), and with The Particular-4-year-old whose eyes seem to be more reliant on how he feels about a dish than actually trying it, I couldn’t blow my chance on messing this up. If I did, that meant his stomach would be hungry longer because I would have to make another meal to compensate for it.
I reserved one salmon fillet for both boys to share and decided to sprinkle the spice mixture mildly on their portion. And by mildly I mean it was enough to add flavor and color, but not nearly enough to require water hoses next to their plates at the dinner table.
- Followed recipe as written for the oven temperature but once oven temperature was turned down to 275° from 500°, the fish was still pretty pink for my personal liking at the 12 minute mark. I gave it another 5 minutes and the fish was still not cooking properly, so I increased the oven temperature to 375° for the remainder of the time. Next time I will just cook the salmon at 375° instead.
- Placed chipotle and salt in a small dish and sprinkled on fish according to how much heat was needed. (Not so much for me, hah.)
- Simple to make and definitely a quick main meal.
Everyone finished their dinner and no fish was left for leftovers! So,… we like.
If you can tolerate a little heat, then YES! The nice thing with this recipe is you can add as much heat with the chipotle mixture as you want. For kids, a light sprinkling across the fillet is doable. A pinch here, a pinch there but don’t overdo it. Not a fan of heat like me but want a little more flavor? An even sprinkled layer across the fillet will work. For more iron mouths, sprinkle to your hearts desire!
Chipotle Lime Salmon
Yield = 4 servings
- 1 lb salmon, cut into 4 fillets
- 1-2 tablespoons olive oil
- 2 limes, sliced in half
- 1 teaspoon celtic sea salt
- 1 teaspoon chipotle powder
- Preheat oven to 375°.
- Rinse salmon, pat dry and place on a metal baking sheet.
- Combine chipotle powder and salt in a small dish
- Rub each fillet with olive oil.
- Squeeze the juice from one-half lime onto each fillet.
- Sprinkle fillets with salt and chipotle, then place a half lime on top of each fillet.
- Place salmon in oven and cook for 20-25 minutes, depending on how well done you like your fish.
About Lynne Jaques
Lynne is a stay-at-home mother of two boys. As a former US military officer and the spouse of an active duty US military member, Lynne enjoys traveling the world (although not the moving part!) and finding new cuisine and methods of preparing food. She also has the habit of using parenthesis way too much!