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–+ servings
A closeup image of blackberry chipotle salmon in a bowl with rice.

Blackberry Chipotle Salmon with Cilantro Rice

30 minutes prep + 30 minutes cook
6 servings
The most delicious salmon recipe! Smoky chipotle salmon with spicy blackberry glaze and lime cilantro rice!

Ingredients 
US Customary - Metric

For Chipotle Salmon:

  • 2 1/2 to 3 lbs wild caught salmon, any variety; I love King salmon
  • 2 to 3 tbsp olive oil
  • 1 tbsp sea salt
  • 2 tsp chipotle chili powder
  • 1 tsp dried garlic powder
  • 1 tsp dried onion powder
  • 1 tsp freshly ground black pepper

For Blackberry Glaze:

  • 4 cups blackberries, fresh or frozen
  • 1/3 cup white granulated sugar
  • 1/2 cup water
  • 1/2 tsp sea salt
  • zest from 1 medium lime
  • 2 tbsp lime juice, freshly squeezed
  • 1/2 medium serrano chili, thinly sliced

For Cilantro Rice:

  • 1 1/2 cups Jasmine rice
  • 2 1/2 cups chicken stock, or broth
  • 1 tsp sea salt
  • 2 tbsp butter
  • 1/3 cup chopped fresh cilantro
  • 2 tbsp lime juice, freshly squeezed

For Garnishing:

  • 1/2 cup chopped fresh cilantro
  • 1 to 2 medium serrano chilis, thinly sliced
  • 1 cup fresh blackberries

Instructions

  • Start by preheating the oven to 450°F.
  • Place the berries (fresh or frozen) into a medium sized pot. Add the sugar, water, sea salt, zest from 1 lime, and a few tablespoons of lime juice. Thinly slice approximately half a serrano chili and add to the pot.
  • Cook the berries over medium-high heat, bringing them to a simmer. After a few minutes, use a potato masher or a large fork to crush the berries.
  • Continue to cook for about 10 minutes over medium heat, stirring occasionally, until the mixture thickens. Strain the berries through a fine mesh strainer and use a spatula to press the juices from the seeds. Discard the seeds and return the strained berry juice to the pot.
  • Continue to simmer the juice over low heat for about 10 to 20 minutes, until it thickens into a rich glaze. Set it aside until ready to serve.
  • Any type of rice will work well for this recipe. Wash the rice first, then transfer into a medium sized pot. Add chicken broth (measure liquids according to package instructions), sea salt, and butter.
  • Cook the rice according to package instructions, then remove from heat once the rice has cooked.
  • Season the rice with 1/3 cup of fresh chopped cilantro and squeeze in about 2 tablespoons of lime juice. Use a wooden spoon to stir the rice, then cover and keep warm until ready to serve.
  • I personally prefer to remove the salmon skin, but you can leave it on, too. Portion larger salmon filets into individual serving fillets.
  • Place the salmon into a large casserole tray or bowl and drizzle with several tablespoons of olive oil.
  • Season the salmon generously all over (top, bottom, and sides) with sea salt, chipotle chili powder, dried garlic, dried onion, and freshly ground black pepper. Use your hands to work the spices into a rub, coating the salmon evenly.
  • Line a large baking sheet with parchment paper, non-stick foil, or a silicone mat. Arrange the salmon on the baking sheet, spacing the fillets apart a few inches.
  • Bake in a preheated oven at 450°F until the internal temperature reaches 145°F at the thickest part of the fillet. The timing will range from 11 to 20 minutes, depending on the thickness and size of the fillets.
  • You can also cook the salmon in an air fryer.
  • To serve the dish, first spoon a generous amount of cilantro rice into each dish. Top with the salmon, then add several tablespoons of blackberry glaze over the top.
  • Garnish the dish with fresh cilantro, thinly sliced chili peppers, and fresh blackberries. Add a squeeze of lime juice over the dish and enjoy.

Nutrition

Calories: 382kcal | Carbohydrates: 65g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 1935mg | Potassium: 405mg | Fiber: 7g | Sugar: 19g | Vitamin A: 743IU | Vitamin C: 30mg | Calcium: 61mg | Iron: 2mg