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Chipotle Salmon with Strawberry Mango Salsa

“I’ve made this recipe several times for family dinners and have always received compliments. Even the kids like this sweet berry salsa with the spicy, savory salmon.” —Naylet LaRochelle, Miami
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 2 tablespoons brown sugar
  • 3 garlic cloves, minced
  • 2 teaspoons finely chopped chipotle peppers in adobo sauce
  • 1/4 teaspoon salt
  • 4 salmon fillets (6 ounces each)
  • SALSA:
  • 2 cups chopped fresh strawberries
  • 2/3 cup chopped peeled mango
  • 1/3 cup chopped red onion
  • 2 tablespoons lime juice
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon minced fresh mint
  • 2 teaspoons olive oil


  • In a small bowl, combine the brown sugar, garlic, chipotle peppers and salt; rub over salmon.
  • Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack. Grill salmon, covered, over high heat or broil 3-4 in. from the heat for 5-10 minutes or until the fish flakes easily with a fork.
  • In a small bowl, combine the salsa ingredients; serve with salmon.
Nutrition Facts
1 salmon fillet with 1/2 cup salsa: 368 calories, 18g fat (4g saturated fat), 85mg cholesterol, 255mg sodium, 21g carbohydrate (16g sugars, 3g fiber), 30g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat, 1/2 starch, 1/2 fruit.

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Average Rating:
  • Annjones389
    Apr 6, 2014

    Really enjoyed this recipe!

  • AmandaLogue
    Jan 24, 2012

    This is such a simple but flavorful recipe! It takes hardly and time to prepare, so it is great when you are short on groceries but want a great meal. I think it would also be good with any type of fruity salsa!

  • MiaMia03
    Nov 3, 2011

    No comment left

  • Tim's mommom
    Aug 31, 2011

    A husband couldn't get done raving about this dish. I don't usually like hot spicy foods. This was not too spicy, as I made sure to remove all seeds from the chipotle peppers before dicing them.

  • ahmom
    Jun 20, 2011

    This was pretty good. I didn't have chipotle peppers in adobo sauce so I used adobo sauce. Omitted the salt. I don't care for cilantro or mint. Used parsley. The next time I make this, I won't bother with the oil.

  • jennidw
    Jun 13, 2011

    I couldn't find the chipotle peppers at Whole Foods, so I substituted some fabulous spicy Hawaiian seasoning (and omitted the salt since the seasoning has salt), and the salmon came out great. The salsa was also delicious.. I had quite a bit of salsa left along with a small piece of salmon, I tossed it with some lettuce to make a healthy, refreshing salad the next day!

  • kay52178
    May 31, 2011

    I'm just rating the salsa because I used it on grilled tilapia. Excellent - I would decrease the onion a bit, but that is just preference. A really good change.

  • noahsmom89130
    May 26, 2011

    <p>I got my magazine a few days ago and I have already made this twice! It's awesome! Compliments all around both times. The strawberry mango salsa is amazing just as it is. The salmon is also amazing as is, but after making it twice, I think I'd prefer a little more chipotle. Otherwise, perfect. The beauty of both recipes is that you can tweak them to suit your taste: more chipotle, more cilantro, less onion, whatever you prefer. Definitely a keeper.</p>