Baked Salmon With Homemade Chipotle Adobo

"This piece of salmon is all you need to feed your friends and family during Easter! If you like the tacos with the spinach tortillas here is the piece of salmon that went in them Marinated in a homemade Adobo with chipotle chilies, brown sugar, garlic, apple cider vinegar, lemon juice, between other ingredients. Bake in the oven at 180 C before putting in the oven you shave red onions on top and add a drizzle of olive oil that will create a beautiful crust on the top of your salmon, so delicious and simple. Once ready take it out of the oven and serve on a pretty platter, with tortillas on the side and a nice cabbage salad."
-- @holasus

A Note from Feedfeed

Spicy, smokey, sweet, and tangy-this salmon dish covers all your flavor basics and you won't be disappointed with the results. Your family will be asking for you to make this one a week (at least!). Perfectly paired with crispy roasted potatoes, use any leftovers as an added protein to a salad or pasta.

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  • Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 4

Recipe Card


  • 1 pound salmon fillet
  • 3 dried chipotle chilies
  • 1 ancho chili
  • 1 cup roasted tomatoes, halved and roasted with olive oil and flaky salt at 375 f
  • 1 white onion
  • 2 garlic cloves
  • 1 tablespoon brown sugar
  • 1 tablespoon agave syrup
  • 1 tablespoon mexican oregano
  • 1 cup apple cider vinegar
  • 1/3 cup olive oil
  • 1 juiced lime
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 3 teaspoons sea salt
  • 1 red onion, sliced
  • Olive oil, as needed


  • Step 1

    Start by hydrating your chipotle and ancho chilies, boil water in the kettle and pour over your chilies, let them hydrate for 20 minutes at least or until they are soft and manageable. Once they are ready clean out the seeds and stems from the chilies and place them in a blender.

  • Step 2

    Add into your blender the roasted tomatoes, the white onion chopped roughly, garlic cloves, brown sugar, agave syrup, oregano, apple cider vinegar, olive oil, lime juice, cumin, black coarse pepper and salt, blend it all really well until smooth and taste you can adjust the acidity or sweetness of your adobo according to your preference, add more salt if necessary. 

  • Step 3

    Then get your piece of salmon and place it on a deep dish, pat it dry and pour all the marinade on top, cover your dish with plastic wrap and let it marinate for 30 minutes at least.

  • Step 4

    Preheat your oven at 400F.

  • Step 5

    Prepare a baking tray big enough for your salmon lined with parchment paper, place your salmon on top, shave a small red onion on top making sure you cover all the sides, season with Maldon salt and a bit more black coarse pepper and a drizzle of olive oil, make sure you reserve the remaining marinating juices, then I cover my salmon with tin foil and bake for 6 minutes, remove the tin foil and bake for another 6 or until the top looks more crusty but the meat should remain moist be careful not to overcook.

  • Step 6

    Pour the remaining juices and marinate in a small saucepan and heat it up, add about a cup of chicken or vegetable stock and let it simmer on low heat and reduce, you want a thicker flavorsome sauce to serve on the side of your salmon, check seasoning before serving.

  • Step 7

    Serve with warm corn tortillas, homemade beans and cabbage salad for a little feast with your family and friends. Note: for a non spicy version for little ones I would just make another smaller piece of salmon and then prepare a different marinade, simply with 1 garlic clove, 1/2 cup roasted tomatoes, 1/3 cup agave syrup, 1/3 cup of apple cider vinegar, 1 tbsp olive oil, pinch of Maldon salt and black coarse pepper.