Name: Spicy Salmon Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 3/4 pounds side of salmon; 1 tablespoon brown sugar (optional; omit for Paleo or Whole30); 1 1/2 teaspoons chipotle chile powder; 1 each medium lime zest and 1 tablespoon juice; 1 1/2 teaspoons kosher salt; 1 tablespoon extra-virgin olive oil (or melted unsalted butter); 3 tablespoons chopped fresh cilantro

Get to know the ingredients

Brown sugar is optional

Use the brown sugar if you want a little sweetness with the smoky chile and lime. Omit it for Paleo or Whole30, as noted in the ingredients.

Use the lime two ways

The zest goes into the dry seasoning, while the juice is brushed over the salmon with the oil or butter. Zest the lime before you cut it for juice.

Cilantro waits until serving

The cilantro is for the finish, not the foil packet. Sprinkle it over the portioned salmon so it stays fresh and bright.

Let’s make it

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Servings

Original recipe: Serves 4. Original quantities shown.

Estimating…

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1 3/4 pounds side of salmon
1 tablespoon brown sugar (optional; omit for Paleo or Whole30)
1 1/2 teaspoons chipotle chile powder
1 each medium lime zest and 1 tablespoon juice
1 1/2 teaspoons kosher salt
1 tablespoon extra-virgin olive oil (or melted unsalted butter)
3 tablespoons chopped fresh cilantro

How to make it

0 of 6 steps complete

Remove the salmon from the refrigerator and let it stand at room temperature for 10 minutes while you prepare the other ingredients. Heat the oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a piece of aluminum foil large enough to easily wrap all the way around the salmon and seal it. Lightly coat the foil with nonstick spray. With paper towels, lightly pat the salmon dry. Place the salmon in the center.
In a small bowl, stir together the brown sugar, chipotle chile powder, lime zest, and salt. Brush the salmon with the olive oil (or melted butter) and lime juice. Sprinkle with the chipotle seasoning mixture, rubbing if needed to coat the salmon evenly.
Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
Bake the salmon for 12 to 18 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1 inch thick) check early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon is slightly golden and the fish is cooked through. Watch the salmon closely as it broils to make sure it doesn’t overcook. Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long—salmon can progress from not done to overdone very quickly. As soon as it flakes easily with a fork, it's ready. Alternatively, you can check the salmon's temperature with an instant-read thermometer. At 145 degrees F, it is done.
To serve, cut the salmon into portions. Sprinkle with fresh cilantro or top with an extra squeeze of lime juice as desired.

Make room for Spicy Salmon Recipe

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The last little job

Let the top get lightly golden

After baking, uncover the salmon and broil it briefly until the top is slightly golden and the fish flakes easily. If it looks a touch underdone, cover it again and let it rest for a few minutes.

A little more help as you go

Pat the salmon dry first

A quick blot with paper towels helps the oil, lime juice, and seasoning cling to the surface instead of sliding around in the packet.

Oil or butter both work

Brush the salmon with extra-virgin olive oil or melted unsalted butter before adding the seasoning. Either one helps carry the lime juice and chipotle mixture across the fish.

A few questions you might have

Why does the salmon bake covered and then broil uncovered?

The foil packet helps the salmon cook gently and stay moist. Opening it before broiling lets the top take on a little color without leaving the fish under direct heat for the whole cook time.

How do I know when the salmon is done?

It should flake easily with a fork. You can also check the temperature with an instant-read thermometer; at 145 degrees F, it's done.

What if my foil isn't big enough to wrap the salmon?

Place a second piece of foil over the top, then fold the edges under to make a sealed packet. Just leave a little space inside for air to circulate.

Should I rub the seasoning in or just sprinkle it?

Sprinkle the chipotle mixture over the oiled salmon, then rub only if you need to help it coat evenly. The goal is an even layer across the top.

Can I leave the salmon in the foil after broiling if it's slightly underdone?

Yes, wrap the foil back over the top and let it rest for a few minutes. Don't leave it too long, since salmon can go from not done to overdone quickly.

Any more cooking tips?

TO STORE : Refrigerate salmon in an airtight storage container for up to 2 days. TO REHEAT : Very gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave. TO FREEZE : Freeze salmon in an airtight freezer-safe storage container for up to 3 months.

Spicy Salmon Recipe

1. Give the foil some space

2. Check thinner salmon early

3. Open the packet carefully