This slow-roasted chipotle salmon is sweet, spicy, and deeply flavorful.
Salmon fillets are brushed with a sweet-and-spicy chipotle glaze, roasted low and slow until tender, and finished with a bright white wine, ginger, and lime sauce.
We enjoy salmon prepared many ways — from baked to grilled to steamed — and this slow-roasted version is one of my favorites. It delivers restaurant-quality results while remaining easy enough for a weeknight meal.
If you need extra motivation to eat more salmon, its health benefits are well documented and make it a great choice for regular meals.
Ingredients for salmon glaze.
- Adobo sauce taken from a can of chipotle peppers. Tip: freeze unused peppers flat or individually so you can break off one or two as needed.
- Brown sugar to balance the heat with sweetness.
- Kosher salt to season.
Ingredients for sauce.
- Dry white wine for a bright, acidic base.
- Sugar to round out the sauce.
- Fresh ginger, grated — frozen ginger works well and can be grated straight from the freezer.
- Lime juice for freshness and tang.
- Unsalted butter to enrich and give body to the sauce.
- Cornstarch to thicken the sauce slightly.
- Scallions (green parts only), thinly sliced; reserve some for garnish.
Step by step instructions.
Preheat the oven to 225°F (about 110°C). Line a baking sheet with aluminum foil and coat it with nonstick spray or a thin layer of oil.
In a small bowl, whisk together the adobo sauce, brown sugar, and kosher salt to make the glaze.
Place the salmon fillets on the prepared baking sheet and brush half of the glaze over them.
Roast the salmon low and slow for 30–45 minutes, depending on thickness — plan for roughly 15–20 minutes per inch of thickness — until the fish is cooked through and flakes easily.
While the salmon roasts, make the sauce: in a small saucepan combine the white wine, sugar, grated ginger, and lime juice. Bring to a boil over medium-high heat and reduce until about ¾ cup remains, which should take roughly 7 minutes.
Mix the softened butter with the cornstarch, then whisk this mixture into the reduced wine mixture. Simmer for about a minute until the sauce thickens slightly, then stir in the sliced scallions, reserving a little for garnish.
When the salmon is done roasting, switch the oven to broil. Brush the remaining glaze over the fillets and broil about 3 inches from the heat until the glaze just begins to caramelize and brown, about 3–5 minutes. Watch closely to avoid burning.
Serve the salmon immediately with the warm white wine, ginger, and lime sauce spooned over the top. Garnish with reserved scallions if desired.
This preparation keeps the salmon moist and flaky with a balanced sweet-and-spicy finish. It pairs beautifully with a lightly flavored rice or a simple vegetable side.
I often serve it with pineapple rice for a slightly tropical contrast, but it works well with many sides.
This recipe has been a longtime favorite in our family and is simple enough to make on weeknights while tasting special enough for company.
Recipe.
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Slow Roasted Chipotle Salmon
Ingredients
- 4 salmon fillets
Salmon Glaze
- 3 tablespoons Adobo Sauce from canned chipotle peppers
- 3 tablespoons brown sugar
- 1 teaspoon kosher salt
Sauce
- 1 cup dry white wine
- 1 tablespoon sugar
- 1 tablespoon fresh ginger grated
- 1 tablespoon lime juice fresh squeezed
- 2 tablespoons unsalted butter softened
- 1 teaspoon cornstarch
- 1 tablespoon scallions thinly sliced, green parts only
Instructions
Salmon
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Preheat oven to 225°F.
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Line a baking sheet with aluminum foil and spray with cooking spray.
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Stir together the adobo sauce, brown sugar, and salt. Place salmon on the baking sheet and brush with half of the glaze. Roast 30–45 minutes.
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When the salmon is done roasting, switch the oven to broil, brush with the remaining glaze, and broil 3″ from the heat for 3–5 minutes until the glaze begins to brown.
Sauce
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Combine the wine, sugar, ginger, and lime juice in a small saucepan. Bring to a boil and reduce until about ¾ cup remains.
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Blend the butter and cornstarch together and whisk into the sauce. Simmer about 1 minute until slightly thickened. Stir in most of the scallions, reserving some for garnish.
Notes
Equipment
Nutrition
| Carbohydrates: 17g
| Protein: 34g
| Fat: 19g