Bring bold flavors to the weeknight dinner table with this easy, sweet, smoky, tangy, and tender Grilled Honey Chipotle Salmon caressed in buttery glaze. This flavorful dish comes together in less than 30 minutes yet delivers on fresh flavor. This quick cooking wild caught salmon that is also quick on cleanup is sure to become an instant favorite.
When it comes to quick weeknight cooking, seafood is definitely a favorite. From Pan Seared Fish with White Wine Tomato Sauce to this smoky Southwest salmon, you don’t have to compromise on flavor just because you’re not spending hours in the kitchen. Not only is this grilled honey lime salmon a total weeknight win, but it’s also a dish that has easy cleanup. I am always in with anything that has me doing less dishes!
Take the intimidation factor out of grilling fish and turn to the trust foil method. I grew up surf fishing, and this was always how we prepared our catch, usually with slices of sweet onions, a few tabs of butter, lemon slices, and of course a glug of white wine. The love of cooking with wine started early! The best part of grilling fish this way is there’s no need to flip your fish, risking it falling apart or sticking to the grill. Totally easy while being mess and fuss free!
Why You’ll Love This Recipe
- Balance of Flavors – Despite only having a handful of ingredients, the chipotle-honey glaze for this grilled salmon is completely balanced in flavor. The kick is mellowed by the sweet kiss of honey, the sweetness has a counter point of bright sunny lime, and a splash of soy gives it just the right salty umami.
- Minimal Prep – The only real prep for making this honey chipotle salmon is warming up all the ingredients for the glaze. You can easily do this while your charcoal is heating up.
- Fuss Free – I know that grilling fish can be intimidating for some people, especially those who don’t grill a lot of fish. This salmon is cooked in a foil boat so there’s no need to worry about your fish sticking to the grates or falling apart when flipping. Plus, there’s also no need to clean up after as the sticky sauce is totally contained!
Ingredients
- Salmon – I recommend using sustainably sourced wild-caught salmon for this recipe. Wild caught salmon has more flavor, is slightly leaner, and is often better on the environment. Use whatever salmon is in season, and what looks good at the store that day. I used coho salmon from Salmon & Sable for this recipe. Coho has less oil content than other types of salmon giving it a mild flavor.
- Honey Chipotle Sauce – You’ll need both a couple finely diced chipotle peppers as well as a little of the adobo sauce they come in. Honey adds sweetness while fresh garlic gives a fresh, savory pop. Soy sauce adds a little salt and lime juice wakes everything up. Make sure use unsalted butter so you can control the saltiness of this dish.
- Limes – Not only is lime juice added to the honey-chipotle sauce, but slices are also used as a base to cook the salmon on adding a little extra layer of sunny citrus. Don’t forget a squeeze of lime at the end too!
- Seasoning – Because there is so much flavor in the glaze you don’t need anything complicated to season the salmon. We’re keeping it simple with just a sprinkle of kosher salt and also chili powder. Reach for a chili spice seasoning that has additional ingredients like cumin, coriander, garlic, and oregano. My favorite is Matanzas Chili Spice Blend from Spice and Tea Exchange.
How to Make Grilled Honey Chipotle Salmon
- Prepare your grill for 2-zone grilling. If using a charcoal grill, bank your charcoal to one side, leaving a cooler side. If using a gas grill heat your grill to between 375-400, leaving one or two burners off depending on how many burners your grill has. You can also add wood chips over your charcoal for additional flavor if desired. I love Smoked Your Bourbon barrel proof chips.
- Make the honey-chipotle sauce. Add all the ingredients for the honey-chipotle sauce to a small saucepan over medium-low heat. Stir until the butter is melted and the honey dissolved. Remove from the heat and let cool while you prepare your foil boat.
- Prepare your foil boats and glaze the salmon. Spread a large piece of heavy duty foil out onto a baking sheet. Fold the sides up so they’re sturdy and about 1 1/2 to 2″. Layer lime slices on the bottom and then place your salmon on top of the lime slices. Sprinkle the kosher salt on top of the salmon followed by the chili powder. Spoon the honey-chipotle over the salmon.
- Let your salmon grill. Place the salmon on the cooler side of the grill and close the lid. Allow the salmon to grill for 12-15 minutes, depending on the thickness of your salmon. For medium rare wild caught salmon cook it to 120-125 degrees. For medium wild caught salmon cook it to 130 degrees.
- Garnish the salmon and serve! To serve your salmon, garnish with cilantro and lime wedges and drizzle some of the sauce from the foil pack over the salmon.
Tools
- Grill – Any type of grill will work for this from my favorite kettle style grill to even pellet grills. If using a pellet grill, you won’t have to do the two-zone set up and will want to heat your grill to 400 degrees.
- Instant Read Thermometer – We really need to normalize temp checking seafood in the same way we temp check bigger proteins like steak and pork. Instead of cooking your fish until it flakes, which almost always results in over cooked, dry fish, cook it to temperature.
- Foil – Heavy duty foil is recommended for this. If you make your foil boat on a baking sheet it makes it easy to transfer your salmon to the grill as well as bring it in.
Tips From the Beach
- For a smoother sauce, add the chipotle peppers and garlic to a food processor and blend until smooth. Add the mixture to a saucepan with the remaining ingredients and cook until the butter and honey are melted.
- This recipe works with salmon fillets or a slab of salmon. Depending on the size and amount of salmon you have you may need to make two boats.
- If you don’t want to cook with foil, you can still make this recipe completely easy and mess free. Line a small baking sheet with parchment paper, layer lime slices on top, and place the salmon on top of the lime slices. Drizzle the sauce over and then place the baking sheet on the grill proceeding with the recipe the same.
- Depending on the thickness of your salmon, the cooking times will vary so make sure that you are cooking to temperature, not time.
- For more information on wild caught salmon, make sure to check out my blog post on wild caught salmon vs farm-raised salmon.
Frequently Asked Questions
Is honey chipotle salmon spicy?
This grilled salmon recipe does have a little kick to it, but other ingredients like honey and butter mellow the heat. It’s about a 4 out of ten, and that’s being generous. If you don’t enjoy heat at all start with 1 chipotle pepper and remove the seeds.
Does honey chipotle salmon have to be grilled?
No, you can make this same recipe in the oven. Preheat your oven to 375 degrees. Bake the salmon in the foil boat on a baking sheet for 12-15 minutes, until it is 120-125 for medium rare or 130 for medium. It will vary by the thickness of your salmon.
Do I have to use salmon for this recipe?
No. The honey chipotle glaze is delicious on other types of fish such as halibut and cod. Just adjust the cooking time.
Grilled Honey Chipotle Salmon
Bring bold flavors to the weeknight dinner table with this easy, sweet, smoky, tangy, and tender Grilled Honey Chipotle Salmon caressed in buttery glaze.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Entree
- Method: Grilling
- Cuisine: American
Ingredients
- 1 1/2 pounds wild-caught salmon filets
- 4 tablespoons unsalted butter
- 4 tablespoons honey
- 2 chipotle in adobo, finely chopped
- 2 teaspoons adobo sauce
- 1 tablespoon lime juice
- 2 garlic cloves, minced
- 1 teaspoon less sodium soy sauce
- lime slices
- 1/2 teaspoon kosher salt, or more to taste
- 1/2 teaspoon chili powder
- cilantro for garnish
Instructions
- Prepare your grill for 2-zone grilling. If using a charcoal grill bank the charcoal to one side leaving a cooler side. If using a gas grill heat your grill to between 375-400, leaving one or two burners off.
- Add the butter, honey, chipotles, adobo sauce, garlic, lime juice, and soy to a small saucepan over medium-low heat and stir until the butter is melted and the honey is dissolved. Remove from the heat and let cool.
- Make the foil boats. Spread a large piece of heavy duty foil over a baking sheet and fold the sides up so they are between 1 1/2″-2″.
- Place lime slices in the center of the foil. Place the salmon on top on the lime slices.
- Sprinkle kosher salt over the salmon followed by the chili powder. Spoon the honey chipotle sauce over the salmon.
- Place the foil boat on the cooler side of the grill and close the lid. Allow the salmon to grill for 12-15 minutes, or until it is 120-125 for medium rare or 130 for medium. Remove from the heat.
- To serve, garnish with cilantro if desired. Spoon some of the sauce from the foil over the salmon and serve with lime wedges.
Notes
- Cooking time will vary by the thickness of your salmon. Always cook to temperature, not time.
- For a smoother sauce add the chipotles and garlic to a food processor and blend until smooth. Add the mixture to the saucepan along with the honey, butter, soy, and lime juice and cook until melted.
- Wild caught salmon is recommended for this recipe. Not only will it give you the best flavor, but it is also the best for the environment when sustainably sourced. It is also slightly leaner.
- If you don’t cook with foil, line a small baking sheet with parchment paper. Place the lime and salmon in the center and glaze. Place the sheet pan on the indirect side of the grill.
- This same recipe can be made in the oven. Preheat your oven to 375 degrees. Bake the salmon boat on a baking sheet and allow it to bake for 12-15 minutes, or until the internal temperature is between 120-125 for medium rare and 130 for medium. Cooking time will vary by the thickness of the salmon.
- For additional flavor, add wood chips to your charcoal once ashed over.