Salmon fillets are brushed with honey and coated in smoky chipotle spices, then finished with a fresh homemade peach salsa. This roasted chipotle salmon is flavorful, simple to make, and perfect for a summer dinner.
If you love the balance of sweet and spicy, this roasted chipotle salmon with peach salsa is a winner. The salmon is tender and brushed with honey, balanced by a smoky chipotle spice rub and bright, juicy peach salsa. It’s an easy, crowd-pleasing meal—especially when peaches are in season.
Ingredients For Your Roasted Chipotle Salmon
- Salmon fillets: Use fillets with or without skin. Try to choose pieces similar in size so they cook evenly.
- Honey: Enough to brush over each fillet for a touch of sweetness.
- Peaches: 2–3 medium peaches, pitted and diced—ripe or slightly firm peaches work best for the salsa.
- Red onion: Finely chopped; it’s sweeter and milder than yellow or white onion.
- Jalapeño: Deseed and finely chop half a jalapeño (adjust to your heat preference).
- Cilantro: Chopped leaves (and a bit of tender stems if you like) for fresh flavor.
- Lime: Juice of about 1 lime, or enough to coat the salsa, plus extra wedges for serving.
- Spices: Chipotle powder, chili powder, garlic powder, smoked paprika (or regular paprika), salt, and black pepper to season the salmon.
How To Make Roasted Chipotle Salmon with Peach Salsa
1. Make the peach salsa. In a bowl, combine diced peaches, chopped red onion, jalapeño, cilantro, and lime juice. Season with salt and black pepper, taste, and adjust as needed. Cover and chill the salsa while you prepare the salmon.
2. Preheat the oven. Heat the oven to 400°F (about 200°C) and spray or lightly oil a baking dish.
3. Season the salmon. Place the fillets in the prepared dish (skin side down if using skin-on fillets). Mix the chili powder, smoked paprika, chipotle powder, garlic powder, and salt. Brush each fillet with honey, then sprinkle the spice blend evenly over the tops.
4. Roast. Roast the salmon for 10–12 minutes, or until it flakes easily with a fork. Cooking time depends on the thickness of the fillets—watch closely to avoid overcooking.
5. Serve. Plate the salmon and spoon the peach salsa over or alongside each fillet. Serve with extra lime wedges and enjoy immediately.
Storing
Store leftover salmon in an airtight container in the refrigerator for 3–4 days. The peach salsa is best eaten the same day; peaches can soften and become slightly watery after a day or two, though it will still be usable for a short time.
FAQ’s
- Can I use skin-on salmon? Yes—place fillets skin side down in the baking dish so the skin helps protect the flesh while roasting.
- Do I need to peel the peaches? No. Peach skin is tender and blends well in the salsa, so peeling is optional.
- Can I use canned peaches instead? Fresh peaches are recommended. Canned peaches are syrupy and change the texture and flavor of the salsa.
Why you’ll love this roasted salmon recipe!
- Quick summer dinner: The salsa comes together fast, and the salmon roasts in about 10 minutes.
- Uses ripe peaches: A great way to enjoy summer fruit and reduce waste.
- Sweet + smoky + bright: Honey and chipotle with fresh peach-lime salsa deliver a satisfying sweet, smoky, and tangy combination.
Gluten free? Yes — this recipe is naturally gluten free.
Dairy free? Yes — this recipe is dairy free as written.
More easy salmon recipes you might like:
- Baked Sugar Spiced Salmon
- Maple Mustard Glazed Salmon
- Chipotle Maple Air Fried Salmon
- Pan Seared Salmon with Lemon Dijon Sauce
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Roasted Chipotle Salmon with Peach Salsa
Ingredients
For the chipotle salmon:
- 4 salmon fillets
- 1 tsp chili powder
- 1 tsp smoked paprika*
- 1 tsp salt
- ½ tsp chipotle powder
- ½ tsp garlic powder
- Honey, enough to brush over the salmon
- Extra lime wedges, for serving
For the peach salsa:
- 2-3 peaches, pitted & diced
- ¼ cup red onion, finely chopped
- 2 Tbsp cilantro, chopped
- ½ of a jalapeño, deseeded & finely chopped
- 1 lime, juiced (or enough to coat the salsa)
- Salt, to taste
- Black pepper, to taste
Instructions
To make the peach salsa:
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Mix peaches, jalapeño, red onion, cilantro, and lime juice in a bowl. Season with salt and pepper and taste; adjust as needed. Cover and chill while preparing the salmon.
To make the chipotle salmon:
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Preheat oven to 400°F and prepare a baking dish with cooking spray or oil.
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Combine chili powder, smoked paprika, chipotle powder, garlic powder, and salt in a bowl and set aside.
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Place salmon in the dish (skin side down if applicable). Brush with honey and evenly sprinkle the spice mix over the fillets.
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Roast for 10–12 minutes, until the salmon flakes easily with a fork.
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Serve immediately with peach salsa and lime wedges.
Notes
Want it spicier? Increase chipotle powder to 1 teaspoon for more heat.