Wild Alaskan Salmon with Raspberry Chipotle Sauce and Mango Salad

Like a little sweet heat?

Salmon with Chipotle Raspberry Sauce

Years ago I bought a bottle of chipotle barbecue sauce at Costco that we literally ate straight from the bottle – until I read the nutrition label.

Our beloved sauce was loaded with high fructose corn syrup (second on the list), not to mention a variety of ingredients that don’t resemble any food I’ve ever seen.

Salmon with Chipotle Rasberry Sauce

But I wasn’t about to live without my sweet and spicy sauce, so I decided to make my own version. After all – how hard could it be?

Salmon with Chipotle Raspberry Sauce

Turns out making my own version wasn’t all that difficult. All I needed was an all fruit jar of raspberry jam, and a can of chipotle peppers in Adobo sauce.

Salmon with Chipotle Raspberry Sauce

Salmon with Chipotle Raspberry Sauce

This sauce was the perfect replacement for my less than good for us Costco sauce if you ask me, and it works so well with this baked salmon. (Notice the amount of sauce on the salmon – testimony to how much I love this sauce with kick.) And don’t forget a healthy salad on the side.

Fresh mango makes a refreshing contrast, doesn’t it?

Salmon Salad Sandwich

Salmon Salad Sandwich

While your cooking anyway, throw a few plain salmon filets in the oven for lunch the next day. It makes a terrific salmon salad sandwich.

Happy, healthy cooking!

Wild Alaskan Salmon with Raspberry Chipotle Sauce and Salad with Mango and Honey Lime Vinaigrette
  • 1 ounce olive oil
  • 2 small lime juice
  • 1 tablespoon honey
  • ½ teaspoon Franks Hot Sauce, add more to taste
  • 1 pinch salt
  • ¼ cup all fruit raspberry jam
  • 1 small lime zest
  • 1 teaspoon chipotle in adobo sauce, or more if you like it hot
  • 1 cloves garlic, crushed
  • 10 ounces wild Alaskan salmon, filets
  • 4 cups lettuce leaves, chopped
  • 1 small mango, cubed
  • ¼ medium red onion, sliced
  • ½ cup cilantro, chopped
  1. Preheat the oven to 425 degrees, and line a cookie sheet with foil. Spray the foil with cooking spray.
  2. Combine salad dressing with olive oil, lime juice, honey and Franks. Add salt to taste. Set aside.
  3. Combine raspberry jam, lime zest, chipotle and garlic. Spread on top of salmon filets. Don't spread over the filet, but spread over just the top. It will melt down over the salmon. If you spread it all over the salmon it will melt off onto the pan.
  4. Bake for 15 - 20 minutes until salmon is just cooked through. It should be just barely opaque at the thickest part, and will continue to cook after you remove it from the oven.
  5. Combine lettuce, onion and mango in a bowl
  6. Start with ½ the salad dressing and toss to coat. Season with salt and pepper. If salad is too dry add more dressing.
  7. Serve salmon with salad.
Calories including salad: 478kcal
Weight Watchers PointsPlus 12
Saturated fatty acids: 3.43g
Monounsaturated fatty acids: 13.46g
Polyunsaturated fatty acids: 5.21g
Total fat: 22.10g
Calories from fat: 198
Cholesterol: 77mg
Carbohydrate, by difference: 44.84g
Total dietary fiber: 3.25g
Protein: 30.37g
Nutrition Information
Serving size: 2

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  1. says

    Love the idea of your chipotle raspberry sauce. It’s certainly easy enough to make! And I’ll bet it’s wonderful with salmon. I love Alaska salmon, and it’s that time of year again when it’s in season. Good post – thanks.

  2. says

    I love salmon recipes, as it is always so easy and quick to cook. I look forward to trying this, as I am getting a bit bored of all my current salmon recipes :)


  3. says

    Hot and sweet? Yes, I love this combination…like the idea of salmon coated with raspberry jam and touch of chipotle.
    Thanks for the recipe Kristi and hope you are having a great week :)

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