Slow Roasted Chipotle Salmon
Salmon is slow roasted with a sweet and spicy glaze for this easy weeknight salmon dinner!
Servings 4
Calories 429kcal
Equipment
Ingredients
- 4 salmon fillets
Salmon Glaze
- 3 tablespoons Adobo Sauce from the 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
- Preheat oven to 225°F.
- Line a baking sheet with aluminum foil and spray with cooking spray.
- Stir together the adobo sauce, brown sugar and salt. Place salmon on baking sheet and brush with ½ of the glaze. Roast for 30-45 minutes.
- When fish is done roasting, adjust oven to broil. Brush with the remaining glaze and broil 3" from the heat for 3-5 minutes.
Sauce
- Combine the wine, sugar, ginger and lime juice in a small saucepan. Bring to a boil over medium high heat and boil until until reduced to about ¾ cup.
- Blend the butter and the cornstarch together and whisk it into the sauce. Simmer about 1 minute until thickened. Stir in the scallions, saving some for sprinkling on top for serving.
Notes
We like to serve this with Instant Pot Pineapple Rice.
Nutrition
Calories: 429kcal | Carbohydrates: 17g | Protein: 34g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 2976mg | Potassium: 919mg | Fiber: 1g | Sugar: 13g | Vitamin A: 289IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg