Description
Sweet, smoky, and slightly spicy Chipotle Honey Salmon served over a fresh and vibrant salad with a homemade chipotle honey vinaigrette.
Ingredients
Scale
- 2 (6-ounce) salmon fillets, skin on or off
- 2 tablespoons olive oil
- 1 tablespoon chipotle powder
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1 avocado, diced
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup toasted pecans or walnuts (optional)
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon chipotle powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Salmon: Pat salmon fillets dry with a paper towel and remove any pin bones.
- Make the Chipotle Honey Glaze: In a small bowl, whisk together olive oil, chipotle powder, honey, smoked paprika, garlic powder, salt, and pepper.
- Marinate the Salmon: Brush the glaze generously over both sides of the salmon fillets. Marinate for at least 15 minutes at room temperature, or up to 1 hour in the refrigerator.
- Heat the Skillet: Heat a tablespoon of olive oil in a large skillet over medium-high heat.
- Sear the Salmon: Place the salmon fillets in the hot skillet, skin-side down (if using skin-on salmon). Sear for about 4-5 minutes, or until the skin is crispy and golden brown. If you’re using skinless salmon, sear for 3-4 minutes per side.
- Flip and Cook: Flip the salmon fillets and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Rest the Salmon: Remove the salmon from the skillet and let it rest for a few minutes before adding it to the salad.
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare a Baking Sheet: Line a baking sheet with parchment paper.
- Bake the Salmon: Place the marinated salmon fillets on the prepared baking sheet. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Again, the internal temperature should reach 145°F (63°C).
- Broil for Extra Color (Optional): If you want a little extra color on the salmon, you can broil it for the last 1-2 minutes of cooking time. Just keep a close eye on it to prevent it from burning.
- Rest the Salmon: Remove the salmon from the oven and let it rest for a few minutes before adding it to the salad.
- Wash and Chop the Vegetables: Wash and dry the mixed greens. Halve the cherry tomatoes, thinly slice the cucumber and red onion, and dice the avocado.
- Combine the Salad Ingredients: In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, avocado, feta cheese (if using), and toasted pecans or walnuts (if using).
- Whisk the Ingredients: In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, chipotle powder, salt, and pepper. Whisk until the vinaigrette is emulsified and smooth.
- Taste and Adjust: Taste the vinaigrette and adjust the seasonings as needed. You might want to add a little more honey for sweetness, or a pinch of salt for flavor.
- Dress the Salad: Drizzle the chipotle honey vinaigrette over the salad and toss gently to combine. Be careful not to overdress the salad, as it can become soggy.
- Top with Salmon: Flake the cooked salmon fillets into bite-sized pieces and arrange them on top of the salad.
- Serve Immediately: Serve the Chipotle Honey Salmon Salad immediately and enjoy! This salad is best enjoyed fresh, but you can store any leftovers in the refrigerator for up to a day.
Notes
- Marinating the salmon for longer (up to an hour in the refrigerator) will result in a more intense flavor.
- Be careful not to overcook the salmon, as it will become dry. The internal temperature should reach 145°F (63°C).
- Customize the salad with your favorite vegetables.
- Adjust the vinaigrette seasonings to your liking.
- The salad is best enjoyed fresh.
- Prep Time: 20 minutes
- Cook Time: 15 minutes