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 chilies * (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 chilies**; 1 teaspoon fresh lime juice; 1 tablespoon olive oil; 1 tablespoon (about) water; 4 6-ounce salmon fillets with skin; Lime wedges

Servings: persons

2 large dried ancho chilies * (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 chilies**
1 teaspoon fresh lime juice
1 tablespoon olive oil
1 tablespoon (about) water
4 6-ounce salmon fillets with skin
Lime wedges

1
Cut ancho chilies in half lengthwise; seed and stem.
2
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.
3
Cool completely.
4
Break chilies into 1/2-inch pieces.
5
Grind coarsely in spice mill or coffee mill.
6
Add oregano and grind to blend.
7
Transfer to small bowl.
8
Mix in salt and sugar.
9
Stir in garlic, chipotle chilies, and lime juice.
10
Whisk in oil.
11
Add enough water to thin to spreadable consistency (about 1 tablespoon).
12
(Can be prepared 3 days ahead.
13
Cover and chill.)
14
Preheat oven to 400F.
15
Spread 2 generous teaspoons chili mixture over each salmon fillet.
16
Place on rimmed baking sheet.
17
Bake until salmon is opaque in center, about 10 minutes.
18
*Dried ancho chilies are available at Latin American markets, specialty foods stores and some supermarkets.
19
**Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

289

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 chilies * (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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