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Salmon in Chipotle-Tomato Sauce

Salmon in Chipotle-Tomato Sauce

  • Makes
    4 servings
  • Cook Time
    25 minutes

This recipe cooks fish fillets enchipotlada style—that is, in a tomato sauce made spicy and smoky by the addition of chipotle chilies in adobo. In Mexican kitchens, pork and shrimp are commonly prepared this way, but we use salmon. Its richness is nicely balanced by the acidity and spiciness of the sauce. Try to purchase center-cut fillets that are of the same thickness so that they cook at the same rate.

Ingredients
  • 2

    tablespoons extra-virgin olive oil

  • 3

    medium garlic cloves, thinly sliced

  • 1

    tablespoon cumin seeds, lightly crushed

  • 14½

    ounce can crushed tomatoes

  • 1

    tablespoon honey

  • 1

    chipotle chili in adobo sauce, chopped, plus ½ teaspoon adobo sauce

  • 4

    6-ounce center-cut salmon fillets

  • Kosher salt and ground black pepper

  • Optional garnish: Lime wedges OR chopped fresh cilantro OR both

In a 12-inch skillet, heat the oil until shimmering. Add the garlic and cook, stirring, until golden. Add the cumin and cook until fragrant. Stir in the tomatoes, honey, chipotle and adobo sauce and ⅓ cup water. Simmer, then add the fillets skin up. Cover and gently simmer until the thickest part of the fillets reaches 115°F to 120°F, 6 to 8 minutes. Discard the skin, then transfer the fillets to a platter. Cook the sauce, stirring, until slightly thickened. Season with salt and pepper, then spoon over the salmon.