– 1 3/4 pounds side of salmon wild caught if at all possible (skin on or off; if I’m not in a hurry, I ask the seafood counter to remove the skin, but both work well) – 1 tablespoon brown sugar optional; omit for Paleo or Whole30 – 1 1/2 teaspoons chipotle chile powder – 1 medium lime zest and 1 tablespoon juice – 1 1/2 teaspoons kosher salt – 1 tablespoon extra-virgin olive oil or melted unsalted butter – 3 tablespoons chopped fresh cilantro
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Brush the salmon with the olive oil (or melted butter) and lime juice. Sprinkle with the chipotle seasoning mixture, rubbing if needed to coat the salmon evenly.
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