Honey Chipotle Salmon Skillet

• 4 salmon fillets (6 oz each)
• 2 tablespoons olive oil
• 1/4 cup honey
• 2 tablespoons apple cider vinegar
• 1 tablespoon chipotle chili in adobo sauce (finely chopped)
• 1 teaspoon smoked paprika
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 clove garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon butter
• Fresh cilantro, chopped (for garnish)

Steps

1. 1 Pat the salmon fillets dry with paper towels and season with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat.
3. 3 Place the fillets skin-side down in the skillet and cook for 4 minutes without moving.
4. 4 Flip the fillets and cook for another 3-4 minutes until the fish is opaque throughout.
5. 5 Meanwhile, in a small bowl, whisk together honey, apple cider vinegar, chipotle chili, smoked paprika, garlic, and soy sauce.
6. 6 Pour the sauce over the salmon in the skillet and dot with butter.
7. 7 Simmer for 1-2 minutes, allowing the sauce to thicken and coat the salmon.
8. 8 Transfer the salmon to serving plates and spoon extra sauce over each fillet.
9. 9 Garnish with fresh cilantro before serving.

Equipment

• Large skillet

Variations

• Use trout or cod for a different flavor profile.
• Add sliced bell peppers or onions to the skillet for extra veggies.

Substitutions

• If you can't find chipotle chili in adobo sauce, substitute with 1 teaspoon smoked paprika and 1/2 teaspoon cayenne pepper.

Pairings

• Jasmine rice
• Steamed asparagus
• Corn on the cob

Nutrition

Tips

• For a smokier flavor, add an extra dash of smoked paprika to the sauce.
• Serve immediately for the best texture and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator overnight and reheat in a skillet with a splash of sauce.

Serving Suggestions

• Pair with steamed broccoli or a fresh green salad.
• Serve with a side of jasmine rice for a heartier meal.

FAQ