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I stumbled upon this deliciousness by accident. It was incredibly easy and practically brainless to make. We had my brother over for dinner on Sunday so I made this, pan seared broccoli and this ridiculously tasty Harvest Salad with Buttermilk Sage Dressing.

The photos could be better, but It was one of those I-should-probably-document-this-for-blogging-sake moments and I busted out the camera. Foolishly I didn’t get more than one angle with my DLSR so you’ll have to suffer the bright overhead iphone photo. We’ve become so spoiled with good photography in the digital age.

On to the recipe. This salmon has a nice balance of creaminess, smokiness with a touch of zing. Definitely going to make this again, so I’d better blog about it so I don’t forget what I did.

Chipotle Lime Salmon

Serves 6-8

• 1 fresh salmon filet (this one was 2.14 lbs)
• 1-2 tablespoons butter
• 1 lime
• chives
• 1-2 teaspoons kosher salt
• fresh cracked pepper (to taste)
• 1 teaspoon chipotle powder (or more for a smokier, spicier taste)

Preheat the oven to 450ºF. Place the filet in a casserole dish or jelly roll pan. I cut my filet in two to fit in the casserole dish. Brush melted butter overtop and season with salt, cracked pepper and chipotle powder.

Add thinly sliced limes and chives overtop, placing the limes like you would pepperoni on a pizza. Bake for 15 minutes.

Et voila! This is a great recipe for guests because it takes very little time to make. Pop it in the oven as guests arrive and serve hot by the time everyone gets settled and sits down!