Sheet Pan Chipotle-Honey Salmon
with Potatoes, Onion & Poblano Pepper
Details
Flaky salmon fillets get topped with a sweet and spicy honey-chipotle mayo and panko breadcrumbs, then roasted in the oven to achieve an irresistibly crispy, golden brown crust—an easy technique that yields bright, flavorful results.
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Ingredients
2 each
Skin-On Salmon Fillets
12 oz
Potatoes
1 each
Red Onion
¼ cup
Panko Breadcrumbs
2 tbsp
Mayonnaise
2 tsp
Chipotle Chile Paste
2 tsp
Honey
1 each
Poblano Pepper
1 each
Lime
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the vegetables
Preheat the oven to 450°F. Wash and dry the fresh produce. Quarter the lime(s). Halve and peel the onion(s); cut into 1-inch-wide wedges, separating the layers. Medium dice the potatoes. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1/2-inch strips. Thoroughly wash your hands immediately after handling.
step 2
Roast & finish the vegetables
Transfer the onion wedges, diced potatoes, and pepper pieces to a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lime wedges (or 4 wedges for 4 servings); carefully toss to coat.
step 3
Prepare the fish
Meanwhile, lightly coat the center of a separate sheet pan with olive oil. In a bowl, whisk together the honey, mayonnaise, 1 teaspoon of warm water (or 2 teaspoons for 4 servings), and up to half the chile paste (you will have extra), depending on how spicy you'd like the dish to be. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Transfer the seasoned fish to the oiled portion of the sheet pan, skin side down. Evenly top with half the chipotle mayo (avoiding any contact between the raw fish and remaining chipotle mayo) and breadcrumbs (pressing gently to adhere). Drizzle with olive oil.
step 4
Roast the fish & serve your dish
Roast the prepared fish 10 to 15 minutes, or until the breadcrumbs are lightly browned and the fish is cooked through. Remove from the oven. Serve the roasted fish with the finished vegetables. Top with the remaining chipotle mayo. Serve the remaining lime wedges on the side. Enjoy!
The USDA recommends a minimum safe cooking temperature of 145°F for fish.
Ingredients
2 each
Skin-On Salmon Fillets
12 oz
Potatoes
1 each
Red Onion
¼ cup
Panko Breadcrumbs
2 tbsp
Mayonnaise
2 tsp
Chipotle Chile Paste
2 tsp
Honey
1 each
Poblano Pepper
1 each
Lime
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the vegetables
Preheat the oven to 450°F. Wash and dry the fresh produce. Quarter the lime(s). Halve and peel the onion(s); cut into 1-inch-wide wedges, separating the layers. Medium dice the potatoes. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1/2-inch strips. Thoroughly wash your hands immediately after handling.
step 2
Roast & finish the vegetables
Transfer the onion wedges, diced potatoes, and pepper pieces to a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lime wedges (or 4 wedges for 4 servings); carefully toss to coat.
step 3
Prepare the fish
Meanwhile, lightly coat the center of a separate sheet pan with olive oil. In a bowl, whisk together the honey, mayonnaise, 1 teaspoon of warm water (or 2 teaspoons for 4 servings), and up to half the chile paste (you will have extra), depending on how spicy you'd like the dish to be. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Transfer the seasoned fish to the oiled portion of the sheet pan, skin side down. Evenly top with half the chipotle mayo (avoiding any contact between the raw fish and remaining chipotle mayo) and breadcrumbs (pressing gently to adhere). Drizzle with olive oil.
step 4
Roast the fish & serve your dish
Roast the prepared fish 10 to 15 minutes, or until the breadcrumbs are lightly browned and the fish is cooked through. Remove from the oven. Serve the roasted fish with the finished vegetables. Top with the remaining chipotle mayo. Serve the remaining lime wedges on the side. Enjoy!
The USDA recommends a minimum safe cooking temperature of 145°F for fish.