Best 3 Salmon With Chipotle Cream Sauce Recipes

EASY HONEY CHIPOTLE SALMON

Easy Honey Chipotle Salmon image

This easy honey chipotle salmon is made with only 5 ingredients and comes together in less than 30 minutes.

Provided by Sally

Categories Dinner

Time 30m

Number Of Ingredients 7

Ingredients

1/3 cup (5 Tablespoons) unsalted butter, melted
1/4 cup (90g) honey
1 - 2 garlic cloves, minced (I use 2)
1 teaspoon ground chipotle chili pepper*
1/2 teaspoon pepper
1/2 teaspoon salt
4 individual salmon fillets (or a large 2 lb. (900g) fillet)

Steps:

In a medium bowl, whisk everything together (except for the salmon of course). Place the salmon in a tupperware, baking dish, or zipped-top bag. Pour half of the marinade on top. Give everything a nice shake. Reserve the rest for step 4. Marinate for at least 15 minutes or up to 8 hours.
Meanwhile, fire up the grill to medium-high heat or preheat oven to 375°F (191°C).
You can grill the salmon on foil or on a cedar plank. Grill the salmon skin side down for 15 minutes- about 10 minutes per 1-inch inch thickness measured from the thickest part of the fillet or until the thickest part reaches 145°F (63°C) internal heat.
Or bake the salmon on a lined baking sheet for 15-20 minutes depending on thickness and until the thickest part reaches 145°F (63°C) internal heat.
Brush the warm salmon with remaining marinade before serving. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

SMOKED SALMON QUESADILLAS WITH CREAMY CHIPOTLE SAUCE

Smoked Salmon Quesadillas with Creamy Chipotle Sauce image

These extra-special quesadillas take just minutes to make, but you'll want to savor them for as long as possible. Sprinkle the cheesy wedges with chopped fresh cilantro. -Daniel Shemtob, Irvine, California

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 3 servings (2/3 cup sauce).

Number Of Ingredients 13

Ingredients

1/2 cup creme fraiche or sour cream
2 tablespoons minced chipotle peppers in adobo sauce
2 tablespoons lime juice
1/8 teaspoon salt
1/8 teaspoon pepper
QUESADILLAS:
1/4 cup cream cheese, softened
2 ounces fresh goat cheese
3 flour tortillas (8 inches)
3 ounces smoked salmon or lox, chopped
1/4 cup finely chopped shallots
1/4 cup finely chopped roasted sweet red pepper
Coarsely chopped fresh cilantro

Steps:

In a small bowl, mix the first 5 ingredients. In another bowl, mix cream cheese and goat cheese until blended; spread over tortillas. Top half side of each with the salmon, shallots and red pepper; fold over. , Place quesadillas on a greased griddle. Cook over medium heat until lightly browned and cheeses are melted, 1-2 minutes on each side. Serve with sauce; top with cilantro.

Nutrition Facts : Calories 453 calories, Fat 28g fat (16g saturated fat), Cholesterol 74mg cholesterol, Sodium 1118mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 0 fiber), Protein 15g protein.

SALMON WITH CHIPOTLE CREAM SAUCE RECIPE

Salmon with Chipotle Cream Sauce Recipe image

Provided by t1bishop

Number Of Ingredients 12

Ingredients

4 to 6 cedar, apple, alder or pecan wood
chunks or 4 cups wood chips
1 4- to 6-lb. whole salmon, scales removed
10 sprigs fresh rosemary
20 sprigs fresh thyme
2 lemons, thinly sliced
1 Tbsp. coarse sea salt
1 tsp. cracked black pepper
2 Tbsp. butter, melted
1 recipe Chipotle Cream Sauce
Chipotle Cream Sauce: In a small bowl combine one 8-ounce carton dairy sour cream, 2 tablespoons milk and 1 tablespoon finely snipped fresh
chives. Add 12 of a canned chipotle pepper in adobo sauce, drained and finely chopped, and 16 teaspoons adobo sauce. Makes about 1 cup.

Steps:

ONE At least 1 hour before grilling, soak wood chunks or chips in enough water to cover. Drain before using. TWO Use a fish basket or a large piece of heavy foil folded to a double thickness that's slightly larger than the salmon. Top basket or foil with half of the rosemary and thyme sprigs and one third of the lemon slices; lay salmon on top. Season salmon cavity with salt and pepper. Add another one third of the lemon slices, remaining rosemary and thyme and remaining lemon slices. Brush fish with melted butter. THREE Prepare grill and wood chunks or chips for indirect grilling. Test for medium-low heat above the drip pan. Place the fish in basket or on foil on the grill rack over the drip pan. Cover and grill for 40 to 50 minutes or until fish fiakes easily when tested with a fork. FOUR Remove fish from grill and cover with foil. Let stand for 5 minutes. Serve with Chipotle Cream Sauce. If desired, garnish with lemon wedges and additional fresh herbs. Makes 8 to 10 servings.