Chipotle, Honey and Sour Orange Salmon (Served with Turmeric Mashed Potatoes)
Prep time
Cook time
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A scrumptious salmon dish with smoky, spicy, tart and sweet flavours. Perfect for a special occasion or a weeknight dinner.
Recipe type: lunch, dinner
Cuisine: fusion, Mexican
Serves: 4
Chipotle, Honey and Sour Orange Salmon Ingredients:
  • 700 gm or 1.5 lb filet of salmon (with skin still on)
  • 4 small chipotle peppers from a can of ones in adobo sauce, adjust to taste*
  • 2 tsp honey
  • 1 small sour orange, juiced**
  • 1 tbsp olive oil
  • water
  • 1-2 tbsp olive oil
Turmeric Mashed Potatoes:
  • 2 large potatoes, peeled and cut into even sized pieces
  • water
  • pinch of sea salt
  • 2 tbsp salted butter, cut into several pieces
  • pinch of fine sea salt
  • whole fat milk
  • ¼ tsp ground turmeric powder
  1. First prepare the marinade for the salmon: Blend the chipotle peppers, honey, sour orange juice, 1 tbsp olive oil and 3 tbsp of water, until completely blended and smooth. If needed add a bit more water to make sure you have enough marinade for the salmon size you are using. In the end I used about ⅛ cup or 30 ml of water. Pour the sauce over the salmon and allow to marinade while making the potato mash.
  2. Bring a pot of water with a large pinch of sea salt to boil. While you wait for the water to boil you can peel and chop the potatoes. Gently place the chopped potatoes into the boiling water. Allow to simmer until potato pieces are fork tender —in other words, until you can easily insert a fork into them. Drain, place back in the pot, add the butter pieces and a sprinkling of fine sea salt, cover and allow butter to melt. Once butter has melted give the potatoes a good stir, add a splash of milk and begin mashing into desired texture. (I like mine lumpy) As you are mashing add a bit more milk, little-by-little, to help you achieve the texture you desire. Taste and adjust sea salt if desired. Sprinkle in the ground turmeric and give the potatoes a good stir until turmeric has distributed throughout. Cover and set aside.
  3. Heat 1-2 tablespoons of olive oil in a large pan. Once hot, lift the salmon out of the marinade and place into pan with the skin down. (Do not discard the marinade, set aside) Allow to cook until the salmon releases easily, it should take about 5-8 minutes or depending on the size of the salmon. Very gently, flip and cook through until the salmon releases from the pan easily, another 3-5 minutes. (Cooking time will depend on how big and thick the salmon is.) Be very careful as the salmon is quite fragile. Flip again and place on a serving dish or cutting board to allow to cool for a few minutes. If there is a lot of oil in the pan drain it, only leave a tinny bit. Add the marinade to the pan and bring to boil. Once it boils allow to simmer and reduce. Serve the salmon with a drizzle of the cooked marinade and turmeric mashed potatoes. Enjoy!
*Chipotle peppers can be spicy so if you'd like a milder dish use less of them. You could also replace some of the chipotles with the adobo sauce from the can.

**If Mexican sour oranges are not available to you use a combination of fresh regular orange and lime juice or just grapefruit.
Recipe by Spicie Foodie ™ at