Chili-Rubbed Salmon Recipe

Name: Chili-Rubbed Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large dried ancho chiles (about 1 ounce); 1 1/2 teaspoons dried oregano; 1 1/4 teaspoons coarse salt; 1 teaspoon sugar; 1 large garlic clove, pressed; 1 teaspoon chopped canned chipotle chile; 1 teaspoon fresh lime juice; 1 tablespoon olive oil; 1 tablespoon about water; 24 ounces salmon fillets, with skin; lime wedge

Servings: persons

2 large dried ancho chiles (about 1 ounce)
1 1/2 teaspoons dried oregano
1 1/4 teaspoons coarse salt
1 teaspoon sugar
1 large garlic clove, pressed
1 teaspoon chopped canned chipotle chile
1 teaspoon fresh lime juice
1 tablespoon olive oil
1 tablespoon about water
24 ounces salmon fillets, with skin
lime wedge

1
Cut ancho chilies in half lengthwise; seed and stem. Heat heavy large skillet over medium-high heat; add chilies and stir until chilies look dry and darken slightly in color, turning occasionally, about 2 1/2 minutes. Cool completely. Break chilies into 1/2-inch pieces. Grind coarsely in spice mill or coffee mill. Add oregano and grind to blend. Transfer to small bowl. Mix in salt and sugar. Stir in garlic, chipotle chilies, and lime juice. Whisk in oil. Add enough water to thin to spreadable consistency (about 1 tablespoon). (Can be prepared 3 days ahead. Cover and chill.).
2
Preheat oven to 400u00b0F Spread 2 generous teaspoons chili mixture over each salmon fillet. Place on rimmed baking sheet. Bake until salmon is opaque in center, about 10 minutes.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large dried ancho chiles (about 1 ounce), 1 1/2 teaspoons dried oregano, 1 1/4 teaspoons coarse salt, 1 teaspoon sugar, and more.

Yes, Chili-Rubbed Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili-Rubbed Salmon

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