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Honey Chipotle Lime Salmon

Yield: 4 servings

Tessa Arias  Copper River salmon has been on sale at the store recently and I just couldn't resist. I mean, it's still expensive in comparison to other protein you can purchase but...
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7 Responses to “Honey Chipotle Lime Salmon”

  1. #
    Ali @Gimme Some Oven — July 2, 2012 at 1:04 pm

    Oh my goodness — I am so impressed that you learned how to fabricate an entire salmon! That sounds wild!!

    This looks absolutely amazing, though. Love the chipotle spi! 🙂

  2. #
    Deborah — July 2, 2012 at 2:11 pm

    This seriously has my mouth watering right now!!

  3. #
    waka network — July 3, 2012 at 5:05 am

    The combination of ingredients is simply perfect!

  4. #
    The_Mom_Chef — July 6, 2012 at 4:40 pm

    I have to admit that I've not tried salmon since a bad experience with the canned version (who knew that some cans come with bones and skin still attached). It still makes me shudder. Unlike you, I haven't bitten the bullet and tried it again, so kudos for that. I'm not sure that having a salmon's head in my face and its juices all over me would help at all either.

    This dish looks amazing. I love every word you used in describing the flavor. You've just about convinced me to head out and find some steaks!

  5. #
    justcooknyc — July 16, 2012 at 8:27 pm

    normally i'm one of those purists who insists that salmon is great on its own, just with lemon, but this sounds pretty amazing

  6. #
    Sullibet — July 7, 2014 at 12:29 pm

    Should the butter be melted before you combine the ingredients? Also, is it fine to blend the sauce together or does it have to be mixed?

    • #
      Tessa — July 8, 2014 at 11:14 am

      Nope, the butter should just be at room temperature. You can blend if you’d prefer!

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