This chipotle salmon recipe is a spicy, smoky, aromatic and delicious all-in-one meal. You’ve got protein from the salmon, starch from the potatoes and then you have your vegetables. Don’t need anything else, water to douse the fire, totally optional. š
Estimated reading time: 5 minutes
So I recently promised some readers a few spicy chillies to accompany the various chilli pastes on this site. This is the second recipe in our chipotle mini series on how to use our homemade chipotle paste. The first one was the SautƩed Chipotle Potatoes, below.
However, you know don’t have to make your own chipotle paste, if you don’t want to. By all means, use a shop bought one, if it makes life easier. Here in the UK, it is easily available in our supermarkets.
If you do want to make your own chipotle paste, it’s such an easy recipe. All you need is to get your hands on chipotle chillies, which are dried, smoked jalapeƱos. I get mine (and all other dried Mexican chillies) on Ebay. You could try the same. Lots of small and one-man businesses out there we can support that way.
You’ll find our chipotle paste recipe here, and the YouTube video here.
Chipotle Salmon Recipe
It’s a super easy recipe, and is highly adaptable in the heat level, as well as the vegetables you are using. This is what we’ll be doing:
- Precook the potatoes (10 minutes).
- Toss the potatoes and vegetables with the chipotle paste.
- Do the same with the salmon.
- Bake the whole lot in the oven for 25-30 minutes.
Vegetables in our Spicy Salmon
The vegetables you use are completely up to you. What I’ve given in the recipe is just a guide. If you don’t like any one of them, just substitute it with something you do enjoy.
I’ve used all sorts of vegetables when making this chipotle salmon, depending on the season. Besides what’s given in the recipe below, these are just some examples for you to chew on:
- asparagus
- courgettes (zucchini)
- pre roasted aubergines (eggplant)
- fennel
- olives
- parsnip
- squash
- green beans
So you see, it’s a highly adaptable recipe, in that respect.
Low Carb Chipotle Salmon Recipe
That’s easy, right? Just lose the potatoes and cook the chipotle salmon with the vegetables alone. You can increase the amount of vegetables or serve it with a side salad.
If not increasing the amount of vegetables, you might want to think about reducing the chipotle paste, completely depending on how hot you want the final dish to be.
Heat Level of our Salmon
You can decrease or increase the amount of chipotle paste you are using, to adjust the level of heat.
If you’d like your chipotle salmon less spicy, use just 1 tablespoon of the paste and dilute it with 1-2 Tbsp of lime juice. Or even olive oil.
Now I think that about covers this super easy recipe. Any questions, you can leave a comment or shoot me an email. Whatever works.
Shall we get our aprons on?
More Salmon Recipes on LinsFood
If you like the recipe, donāt forget to leave me a comment and that all important, 5-star rating!Ā Thank you!
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood
Lin xx
Chipotle Salmon with Vegetables
Equipment
- 1 saucepan to pre cook the potatoes.
- 1 oven proof dish, about 30cm x 20cm (roughly 12" x 8")
Ingredients
Vegetables and Herb
- 10 baby potatoes
- 1 Tbsp salt
- 1 medium onion
- 1 red capsicum (bell pepper)
- 1 medium carrot
- 1 handful cherry tomatoes
- 2 sprigs rosemary
Everything Else
- 2 salmon fillets
- 3 Tbsp chipotle paste
- 2 Tbsp fresh lime juice (1 lime)
- black pepper
Instructions
Let's get the vegetables ready
- Preheat the oven to 180ā (350ā).
- Bring a saucepan of water to boil with 1 Tbsp of salt.
- Scrub the potatoes clean, cut in half the bigger ones, and add to the boiling water. Once the water is boiling again, lower the heat to medium-low and cook for 10-15 minutes, depending on the size of your baby potatoes. To check for doneness, a knife should glide right through. But you don't want to over cook them and have them mushy. When done, drain and set aside.
- Peel and quarter the onion.
- Slice the capsicum up into thick strips. In the image here, I'm using snack size peppers, so I just halved them.
- Scrub the carrot and cut into long, thick fingers, or into rounds, whatever you fancy. They are only going to be cooked for 25-30 minutes. So the thinner/smaller they are, the softer they will be.
- Rinse the tomatoes and set aside.
Let's cook the whole recipe
- Get a baking dish measuring about 30cm x 20cm (roughly 12" x 8") and place the drained potatoes, onions, capsicum, carrots and tomatoes in it. Strip the rosemary leaves and drop them in too.
- Top with 2 Tbsp of chipotle paste and rub it all over the vegetables. You might want to use gloves as I do, as I can't stand chilli tingle on my hands.
- Rinse and pat dry the salmon fillets. Gently rub the remaining tablespoon of chipotle paste all over them, top and bottom, and lay the fillets in the baking dish, snugly amongst the vegetables. You could let them sit on the vegetables too, if you like.
- Place the baking dish in the oven and cook for 25-30 minutes, depending on how big your salmon fillets are, and how well done you like them.
- When done, squeeze the lime juice all over, top with some freshly ground black pepper if you want, and serve immediately.
Hi Azlin, I’ve been a long time follower of yours. Made your chipotle and have made both this and the spuds. A***. Thanks for some truly great recipes.
Thank you James, really pleased to hear that!
Nice. I just made your paste over the weekend. Will get the salmon in tomorrow.
Pleased to hear that, Rob. Let me know how it goes.