Description
These Chipotle Honey Salmon Tacos with Pineapple Salsa are a vibrant and flavorful main course perfect for a quick weeknight dinner or a festive gathering. Featuring baked salmon coated in a sweet and smoky chipotle honey glaze, paired with a fresh and zesty pineapple salsa, these tacos deliver a delightful balance of heat, sweetness, and acidity. Served on warm corn or flour tortillas, they are simple to prepare yet bold in flavor, embodying the best of Mexican-American cuisine with a pescatarian twist.
Ingredients
Scale
For the Salmon:
- 4 salmon fillets
- 2 tablespoons olive oil
- 2 chipotle peppers in adobo sauce, chopped
- 2 tablespoons adobo sauce
- 2 tablespoons honey
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pineapple Salsa:
- 1 cup fresh pineapple, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon lime zest
- Pinch of salt
Additional:
- 8 corn or flour tortillas
- Lime wedges, for serving
Instructions
- Preheat the oven: Set your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare the chipotle honey glaze: In a small bowl, combine chopped chipotle peppers, adobo sauce, honey, lime juice, minced garlic, smoked paprika, cumin, salt, and black pepper. Whisk until well blended for a flavorful marinade.
- Coat the salmon: Generously brush the chipotle honey mixture over each salmon fillet, ensuring each piece is well covered to maximize flavor.
- Bake the salmon: Place the salmon on the prepared baking sheet and bake for 12 to 15 minutes or until the salmon flakes easily with a fork, indicating it is perfectly cooked.
- Make the pineapple salsa: While the salmon bakes, combine diced pineapple, red onion, jalapeño, cilantro, lime zest, and a pinch of salt in a bowl. Mix gently to combine and develop the salsa’s fresh, zesty flavors.
- Warm the tortillas: Heat tortillas either in a dry skillet over medium heat for 30 seconds per side or wrap them in foil and warm for a few minutes in the oven.
- Flake the salmon: Once cooked, gently flake the salmon into large chunks using a fork, taking care to keep the texture intact for the tacos.
- Assemble the tacos: Layer the flaked salmon onto each warmed tortilla and top generously with the fresh pineapple salsa. Serve immediately with lime wedges for an added burst of citrus.
Notes
- For extra heat, increase the amount of adobo sauce or add an additional jalapeño to the pineapple salsa.
- Drizzle tacos with creamy cilantro lime sauce or Mexican crema for a rich and cooling contrast to the spicy salmon.
- Use fresh pineapple whenever possible for optimal flavor; canned pineapple can be substituted if drained thoroughly.
