Chipotle Crusted Salmon with Triple Berry Sauce

Chipotle Crusted Salmon with Triple Berry Sauce

11 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Recipe by  Smucker's® Orchard's Finestâ„¢

“For this grilled salmon, sweet meets heat when chipotle pepper rub is countered with a berry preserves and lime glaze.”

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Adjust Servings

Original recipe yields 4 servings



  1. Spray cool grill grates with no-stick cooking spray. Heat grill to medium. Blend brown sugar, chipotle powder, cumin and salt. Coat the skin side of the fish with no-stick cooking spray. Spread rub mixture onto top of fish (not skin side).
  2. Cook fillets skin side down on grate. Grill fish 12 to 15 minutes or until opaque throughout.
  3. Combine preserves with lime juice in a microwave-safe bowl. Microwave 15-20 seconds on HIGH. Drizzle over salmon. Garnish generously with grated lime peel.

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Reviews (11)

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My husband and I tried this recipe for the first time last night. I love salmon, and I have been looking for a recipe for awhile that makes me want to devour every morsel on my plate. I've FINALLY found it. This was nothing short of AMAZING. Not to mention so simple, which makes it even better. (The only thing I did without was the lime zest. I find that zest often tends to overwhelm sauces.) We like spicy, but were worried that it might be too spicy. We actually started coughing when we tried a bite without the sauce. But the sauce balanced it out, and you couldn't even tell it was a spicy dish. I'm already planning all the people I can't wait to cook this for. I'm so excited to share this dish. Sooooo good.



For the rub the only addition of spice I did was some powdered garlic and some black pepper. I did leave the rub on the fish for about an hour before we grilled it. For the sauce, I didn't find a three berry preserve but I had blackberry, strawberry and red raspberry (all Smucker's), so I mixed them together. I tasted the preserves with the lime and well it was just preserves, needed something more. So I added in a couple tablespoons of Mae Ploy sweet chili sauce and oh boy, was that was the best sweet spicy topping ever. The salmon was flaky and tender with the nice sweet spicy crust and the berry sauce made this one of the best salmon dishes yet. We served this with Strawberry Fields salad on Allrecipes.



I used the marinade on both salmon and chicken, loved it on both. I used a wildberry jelly that I had on hand and it turned out great with the salmon. I really like the spicy-sweet combination.

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Amount Per Serving (4 total)

  • Calories
  • 266 cal
  • 13%
  • Fat
  • 7.5 g
  • 12%
  • Carbs
  • 21.8 g
  • 7%
  • Protein
  • 27 g
  • 54%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 200 mg
  • 8%

Based on a 2,000 calorie diet



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Grilled Chicken Wings with Sweet Red Chili and Peach Glaze


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Roasted Red Chili and Strawberry Turkey Cutlets