Name: Chipotle Honey Salmon Tacos with Pineapple Salsa Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 1 1/2 pounds salmon fillets (skin removed); 2 tablespoons olive oil; 2 tablespoons honey; 1 tablespoon adobo sauce (from canned chipotle peppers); 1 chipotle pepper (finely minced); 1 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 cups fresh pineapple (diced); 1/4 cup red onion (finely chopped); 1/2 jalapeño (seeded and minced); 2 tablespoons fresh cilantro (chopped); juice of 1 lime; pinch of salt; 8 small corn or flour tortillas; 1/2 cup shredded cabbage or lettuce (optional); lime wedges; extra cilantro for garnish

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If you’re looking to shake up your usual taco night, look no further than these Chipotle Honey Salmon Tacos with Pineapple Salsa. This vibrant dish captures everything I love about fresh, Mexican-inspired cooking: a balance of smoky heat, a kiss of sweetness, juicy salmon with a barely-crisped edge, and a punchy, tropical salsa that celebrates summer in every bite. These tacos are not just quick and weeknight-friendly, but each element comes together to create a mouthwatering symphony of flavors and textures.

Chipotle Honey Salmon Tacos with Pineapple Salsa Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient for Chipotle Honey Salmon Tacos with Pineapple Salsa pulls its own weight, adding to the magic of the final dish. From the warmth of smoked paprika to the zingy freshness of pineapple, you’ll see that simple, thoughtful choices create tacos you’ll crave again and again.

Salmon Fillets: Fresh, firm salmon is the star here and its rich flavor holds up beautifully to bold marinades—remove skin for even flakiness.
Olive Oil: Helps the marinade coat the salmon and promotes even cooking, whether you’re baking or grilling.
Honey: Adds that essential sweetness and a gorgeous caramelization on the salmon’s surface.
Adobo Sauce: Essential for smoky, peppery depth; a little goes a long way from the canned chipotle peppers.
Chipotle Pepper: Bring on the spicy, smoky notes—finely minced for even heat and flavor.
Garlic Powder: An easy way to ensure garlicky goodness in every bite, without overpowering the salmon.
Smoked Paprika: For a smoky, earthy undertone that complements both the marinade and salsa.
Salt and Black Pepper: Enhances and balances all the bold flavors.
Fresh Pineapple: The heart of the salsa, juicy, sweet, and just tart enough to wake up your taste buds.
Red Onion: Offers sharpness and crunch, plus gorgeous color contrast in the salsa.
Jalapeño: Milder heat than the chipotle, but bright and fresh, especially with seeds removed.
Fresh Cilantro: Fragrant, citrusy, and the perfect herbal lift for both the salsa and garnish.
Lime Juice: Zippy, tart, and totally essential to bring everything together in the salsa.
Corn or Flour Tortillas: Your vessel for taco joy—corn is traditional, but flour works just as well if you prefer softness.
Shredded Cabbage or Lettuce: Optional, but great for crunch and a pop of color underneath all that gorgeous salmon and salsa.
Lime Wedges: A must for squeezing over assembled tacos for a final, tangy flourish.
Extra Cilantro: Sprinkle over the top for a fresh, vibrant finish.

How to Make Chipotle Honey Salmon Tacos with Pineapple Salsa

Step 1: Prep the Marinade

Start by whisking together your olive oil, honey, adobo sauce, minced chipotle pepper, garlic powder, smoked paprika, salt, and black pepper in a small bowl. This combo delivers just the right balance of sweet, savory, and smoky. Don’t be afraid to adjust the chipotle or honey to suit your own spice or sweetness preferences—taste the marinade and make it your own!

Step 2: Marinate and Cook the Salmon

Pat your salmon fillets dry and lay them on a parchment or foil-lined baking sheet (or prep them for the grill). Brush the marinade over every inch, letting its sticky-sweet, spicy goodness coat the fish. Roast in a 400°F oven for 12 to 15 minutes or grill over medium-high heat for 10 to 12 minutes. The salmon is perfect when it flakes easily with a fork and picks up a burnished, caramelized glaze.

Step 3: Make the Pineapple Salsa

While the salmon is cooking, prepare the zippy pineapple salsa. Toss diced pineapple, finely chopped red onion, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Give it all a good stir and pop it in the refrigerator to chill. This salsa takes just minutes, but its crunchy, bright flavors are irresistible—a must-have for Chipotle Honey Salmon Tacos with Pineapple Salsa.

Step 4: Warm the Tortillas

Don’t overlook this step! Warm tortillas are the unsung heroes of great tacos. A quick pass in a dry skillet or a gentle zap in the microwave makes them soft and flexible, ready to cradle all those flavorful fillings without tearing.

Step 5: Assemble Your Tacos

When you’re ready to eat, flake the salmon into hearty chunks—don’t shred it too small, you want texture! Pile it onto your warmed tortillas, top generously with pineapple salsa, and add cabbage or lettuce for a satisfying crunch. Finish with extra cilantro and a squeeze of lime for an instant flavor boost.

How to Serve Chipotle Honey Salmon Tacos with Pineapple Salsa

Garnishes

Garnishing is not just about looks—it’s that last little push that makes these tacos truly exceptional. Sprinkle on extra cilantro for freshness, add a few thin slices of radish for earthy crunch, or swirl on a dollop of sour cream or a zingy drizzle of lime crema to cool things down. And never forget those lime wedges—they’re the finishing touch for bright, citrusy contrast!

Side Dishes

While these tacos are quite the showstopper on their own, pairing them with simple sides lets the flavors shine. I love serving Chipotle Honey Salmon Tacos with Pineapple Salsa alongside a light Mexican slaw, chili-lime grilled corn, or classic black beans. Even a crisp, citrusy salad works beautifully to carry those tropical notes through the meal.

Creative Ways to Present

Take your presentation up a notch by arranging the tacos on a platter lined with banana leaves or scatter extra pineapple salsa around the edges for a burst of color. You can even serve the tacos “DIY-style,” letting everyone build their own with bowls of each topping—it turns any dinner into a festive taco party! Mini tortillas also make fabulous appetizers perfect for summer gatherings.

Make Ahead and Storage

Storing Leftovers

If you have leftover Chipotle Honey Salmon Tacos with Pineapple Salsa components, store them separately—keep the flaked salmon in an airtight container in the refrigerator for up to 2 days, and the pineapple salsa in its own container to preserve its freshness and crunch. Assembled tacos can get soggy, so building them fresh is always the way to go!

Freezing

Salmon freezes well—simply cool it completely, then wrap tightly and freeze for up to 1 month. The pineapple salsa doesn’t freeze well due to its high water content, but you can always make a fresh batch in minutes whenever you’re ready for taco night again. Tortillas can also be frozen; just wrap them to prevent drying out.

Reheating

To gently reheat your salmon, place it in a covered skillet over low heat for a few minutes or a quick burst in the microwave. Be careful not to overcook—it only needs to be warmed through. Bring your tortillas back to life by reheating them in a dry pan. Add fresh salsa and toppings just before serving for the best texture and flavor.

FAQs

Can I use frozen salmon for Chipotle Honey Salmon Tacos with Pineapple Salsa?

Yes! Just thaw the salmon completely and pat it very dry before marinating. Frozen fish can sometimes release extra moisture, so drying helps ensure the marinade clings and you get that fantastic caramelized finish after cooking.

How spicy are these tacos?

These tacos bring a gentle, smoky heat from the chipotle pepper and adobo; the pineapple salsa balances it out with sweetness and tang. If you want more or less spice, simply adjust the amount of chipotle and jalapeño to fit your taste.

What can I substitute for pineapple in the salsa?

Fresh mango is an excellent substitute and keeps the salsa beautifully tropical. For a tart twist, try diced peaches or even a combination of fruit. The key is to use something sweet and juicy to contrast the spicy salmon.

Are Chipotle Honey Salmon Tacos with Pineapple Salsa gluten-free?

Absolutely—just use corn tortillas or certified gluten-free flour tortillas and you’re set. All the other ingredients are naturally gluten-free, making this a great option for anyone with dietary restrictions.

Can I grill the salmon instead of baking it?

Grilling is a fantastic way to bring out extra smokiness in the salmon! Just brush the fillets generously with the marinade, grill over medium-high heat, and flip gently. You’ll get lovely grill marks and a subtle char that takes these tacos to the next level.

Final Thoughts

If you’re craving something fresh, fun, and extra flavorful for dinner, you can’t go wrong with Chipotle Honey Salmon Tacos with Pineapple Salsa. Every bite is a celebration of color and taste—perfect for spice lovers and seafood fans alike. Give them a try and watch your next taco night turn into something unforgettable!

Chipotle Honey Salmon Tacos with Pineapple Salsa Recipe

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4.6 from 13 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings (8 tacos) 1x
Diet: Non-Vegetarian

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Description

These Chipotle Honey Salmon Tacos with Pineapple Salsa are a flavorful twist on traditional fish tacos. The smoky, sweet, and spicy flavors of the chipotle honey salmon pair perfectly with the bright and tangy pineapple salsa, creating a delicious and satisfying meal.

Ingredients

Scale

For the salmon:

1 1/2 pounds salmon fillets (skin removed)
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon adobo sauce (from canned chipotle peppers)
1 chipotle pepper (finely minced)
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

For the pineapple salsa:

1 1/2 cups fresh pineapple (diced)
1/4 cup red onion (finely chopped)
1/2 jalapeño (seeded and minced)
2 tablespoons fresh cilantro (chopped)
juice of 1 lime
pinch of salt

For serving:

8 small corn or flour tortillas
1/2 cup shredded cabbage or lettuce (optional)
lime wedges
extra cilantro for garnish

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Instructions

Preheat oven to 400°F or heat a grill to medium-high. Line a baking sheet with parchment paper or foil. In a small bowl, whisk together olive oil, honey, adobo sauce, chipotle pepper, garlic powder, smoked paprika, salt, and black pepper.
Place the salmon fillets on the prepared baking sheet and brush generously with the chipotle honey mixture. Roast for 12–15 minutes or grill for 10–12 minutes, until the salmon is cooked through and flakes easily with a fork.
While the salmon cooks, combine the pineapple, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Stir well and refrigerate until ready to serve.
Warm the tortillas in a dry skillet or microwave. Flake the salmon into large chunks and assemble the tacos: add salmon to each tortilla, top with pineapple salsa, cabbage or lettuce if using, and a sprinkle of fresh cilantro. Serve with lime wedges on the side.