Chipotle Salmon with Mango Salsa

Recipe adapted from Carlsbad Cravings.


Wet Rub for Salmon:

  • 2-3 lbs. of salmon
  • 2 TBSP butter
  • 2 TBSP honey
  • Zest of 1 lime
  • 2 TBSP lime juice
  • 1 tsp. salt
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1/2 tsp. smoke paprika
  • 1/2 tsp. onion powder
  • 1/2 tsp. dried oregano
  • 1/2 tsp. pepper
  • 1/2-1 tsp. chipotle powder

Mango Salsa:

  • 3 mangos, chopped
  • 1 red bell pepper, diced
  • 1/3 red onion, diced
  • 1-3 jalapenos, seeded and minced
  • 1/3 c. cilantro, chopped
  • 1/2 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 1/8-1/4 tsp. pepper
  • 3 TBSP lime juice
  • 1 TBSP apple cider vinegar


  1. Prepare mango salsa: Add all Mango Salsa ingredients to a large bowl. Toss to evenly combine. Taste and add additional jalapenos, salt or lime juice. For best flavor, chill salsa in the refrigerator for 30-60 minutes.
  2. Preheat oven to 400* F.
  3. Line a large jelly roll pan with foil that extends 2” past the pan edge on each long side (so you can fold the sides up). Lightly spray foil with nonstick cooking spray. Place salmon in the center of the foil skin side down.
  4. Whisk all the Wet Rub ingredient together in a medium bowl. Pour rub on salmon and evenly rub all over the top. Fold up all the sides of the foil snugly around the salmon (but don’t cover salmon). Let salmon rest 15-30 minutes to come to room temperature (you can make the mango salsa during this time).
  5. Bake salmon uncovered at 400* F for 12-15 minutes (depending salmon thickness), then broil 3 minutes.
  6. Garnish salmon with fresh lime juice and mango salsa. Season with salt to taste.

Chipotle Salmon with Mango Salsa:

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