Adobo-Lime Glazed Salmon with Chipotle Black Beans
Recipe type: Direct heat
Serves: 6
  • 2 pounds salmon fillets, with skin on
  • Kosher salt and freshly ground black pepper, for seasoning
  • 4 teaspoons adobo sauce from canned chipotle chilies in adobo sauce
  • Juice from one lime
  • 1 clove garlic, pressed or creamed
  • 1 teaspoon Mexican oregano, crushed
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  •  :
  • 1 tablespoon olive oil
  • ¼ medium white onion, finely diced
  • 1 clove garlic, minced
  • 1 to 2 canned chipotle peppers in adobo sauce, minced
  • 1 can (15 ounce) black beans with liquid
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon + 1 teaspoon ground cumin
  • ½ teaspoon + ½ teaspoon ground coriander
  • ½ cup Mexican crema or ½ cup sour cream thinned with 1 tablespoon milk
  • 1 lime
  • 1 tablespoon + 1 tablespoon chopped cilantro
  1. Prep the salmon: Season the salmon fillets with salt and pepper then place in a shallow pan or bowl just big enough for a single layer. Whisk together the adobo sauce, lime juice, pressed garlic, oregano, 1 teaspoon balsamic vinegar and a big pinch of salt. Divide mixture in half. In one half, whisk in the olive oil until combined and then pour over the fish. Turn fish in the marinade to coat and place in the refrigerator until ready to cook. Whisk the honey into the remaining half and set aside - this is your glaze.
  2. Light the grill: Set up grill for cooking over medium-high heat. Brush and oil grates before cooking.
  3. Make the black beans: Heat the oil in a medium saucepan. Add the onions and garlic and saute for 4 to 5 minutes or until soft. Stir in the chipotles, black beans including liquid, balsamic vinegar, 1 teaspoon ground cumin, and ½ teaspoon ground coriander. Simmer for 5 minutes, then keep warm.
  4. Make the crema: In a small mixing bowl, stir together the crema, 1 teaspoon ground cumin, ½ teaspoon, ground coriander, and 1 tablespoon chopped cilantro. Cut the lime in half and squeeze the juice of 1 half into the crema mixture and stir. Cut the other half of lime into 6 wedges and set aside - this is your garnish.
  5. Grill the salmon: Place fish on the grill (flesh-side down) at a 45° angle to the grates cook for 4 to 6 minutes then use a SPATULA to flip. Brush with the adobo-lime glaze and cook for another 5 minutes or so. The salmon is done when it is still moist, flake with a fork and has just turned opaque at the center.
  6. Bring it on home: Remove the salmon from the grill, brush once more with the glaze, and tent with foil. Lightly mash the beans with a fork so it is about 50/50 mashed and whole beans. Stir in the remaining 1 tablespoon chopped cilantro and taste. Adjust the seasoning with salt and pepper.
  7. Serve it up: Spoon a nice puddle of black beans on to the plate. Place salmon atop the beans and top with a generous tablespoon of the crema. Serve with a lime wedge for squeezing over the fish.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at