Name: Grilled Chipotle-Orange Salmon Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1¾ pounds salmon fillet, with skin on and about 1″ thick; 2 teaspoons finely-zested fresh orange zest; 1 teaspoon freshly squeezed orange juice; 1 teaspoon olive oil; 1 tablespoon packed brown sugar; ¼ teaspoon chipotle chili powder; ¼ teaspoon cumin; kosher salt; freshly ground black pepper; 6 ¼”-thick orange slices; 4 orange wedges

Jump to Recipe· 4.9 from 5 reviews

Get ready to thrill your taste buds with Grilled Chipotle-Orange Salmon, a showstopper dish that’s as stunning to serve as it is deeply flavorful. This recipe features juicy salmon fillets generously rubbed with zesty orange, the sultry heat of chipotle, and a whisper of brown sugar, all caramelized to smoky perfection on a cedar plank. Each bite delivers an exciting play between spice and citrus, with tender, flaky fish crowned by sizzling orange slices—an absolute win for summer dinners, impress-the-guests nights, or just an inspired weeknight treat.

Grilled Chipotle-Orange Salmon Recipe - Recipe Image

Ingredients You’ll Need

These ingredients may look simple, but each plays a starring role in creating layers of flavor and texture for Grilled Chipotle-Orange Salmon. Don’t skip or skimp—every element brings that irresistible brightness, heat, and melt-in-your-mouth goodness to your table.

Salmon fillet (1¾ pounds, skin on): Choose a fresh, fairly thick fillet for juicy, succulent results and rich omega-3 flavor.
Fresh orange zest (2 teaspoons): Microplaned zest gives punchy citrus aroma that’s key to the salmon’s tangy flair.
Freshly squeezed orange juice (1 teaspoon): Just a splash boosts both sweetness and acidity—use a juicy, ripe orange for best results.
Olive oil (1 teaspoon): Helps the flavorful rub glide over the fish and locks in moisture while grilling.
Packed brown sugar (1 tablespoon): Caramelizes into a flavorful crust, playing beautifully against the smoky grill.
Chipotle chili powder (¼ teaspoon): Packs big, smoky heat—a little goes a long way for this bold Mexican spice.
Cumin (¼ teaspoon): This earthy, warm spice adds dimension and an irresistible, almost nutty undertone.
Kosher salt: Enhances every other flavor and helps season the salmon throughout.
Freshly ground black pepper: Adds a touch of sharp bite to round out the heat and sweetness.
Orange slices (six ¼-inch thick): Layer over the top for gentle steam, intense aroma, and a gorgeous look.
Orange wedges (four, for serving): Let everyone finish with a sunny squeeze of fresh citrus at the table.
Cedar grilling plank: Soaked before using, this transforms simple salmon into a woodsy, smoky masterpiece.

How to Make Grilled Chipotle-Orange Salmon

Step 1: Soak the Cedar Plank

Begin by soaking your cedar grilling plank at least two hours before you fire up the grill. Submerge it in a rimmed pan with enough cold water to cover by an inch, weighing it down with mugs to keep it under. This essential step prevents the wood from burning too quickly and infuses the Grilled Chipotle-Orange Salmon with its signature smoky aroma.

Step 2: Prep the Salmon

Half an hour before grilling, transfer the soaked plank to a rimmed baking sheet. If the salmon fillet is too long, trim the ends for a snug fit with about half an inch of bare plank at each end. Place the salmon skin-side down on the plank, tucking any thinner edges underneath to ensure even cooking and a gorgeous presentation.

Step 3: Create and Apply the Flavor Rub

In a small bowl, stir together the orange zest, orange juice, olive oil, chipotle chili powder, cumin, and brown sugar. Give the mixture a good stir—it should smell amazing! Brush or rub this over the salmon’s surface and sides. Season generously with kosher salt and cracked black pepper, then layer on the orange slices for an extra hit of flavor and color.

Step 4: Preheat the Grill

Fire up your grill to medium-high, aiming for about 435° F. This temperature is just right for quickly caramelizing the brown sugar and aromatics, while the cedar plank protects the fish from direct flame and helps infuse every bite with smoky goodness.

Step 5: Start Grilling on the Plank

Once the grill is hot, carefully place your loaded cedar plank right on the grates and close the lid. This keeps the wood smoking and the flavor locked in. Let it grill for 20 minutes undisturbed—avoid opening the lid, as the smoke is what makes this Grilled Chipotle-Orange Salmon extraordinary. Keep a spray bottle handy in case the plank chars too much, but focus the water on the wood, not the fish!

Step 6: Check for Perfect Doneness

After the initial 20-minute smoke, begin checking the salmon every 3–5 minutes. Most fillets will be ready in about 30–35 minutes total, depending on thickness. Look for deeply caramelized flesh and flakiness when pierced with a fork at the thickest part. Thanks to the skin and cedar plank, overcooking is rare, but do keep an eye out for that perfect, tender finish.

Step 7: Serve Straight from the Plank

Use a wide grilling spatula to transfer the entire plank to a serving platter or a rimmed baking pan. Serve the salmon right on its smoky wooden bed for a casual yet wow-worthy centerpiece. Pass those orange wedges around the table and let everyone add their own bright citrus squeeze—it’s the final flourish that brings the flavors home.

How to Serve Grilled Chipotle-Orange Salmon

Garnishes

A final scattering of fresh herbs—think cilantro or parsley—adds color and an extra spark of freshness over your Grilled Chipotle-Orange Salmon. The sliced oranges caramelized on the grill not only look inviting but can be served right alongside for bursts of juicy sweetness, while extra orange wedges let everyone customize their own plate with another squeeze of sunshine.

Side Dishes

Pair your Grilled Chipotle-Orange Salmon with vibrant, summery sides to complement its bold flavors. Fluffy cilantro-lime rice, grilled asparagus, blistered shishito peppers, or a simple baby greens salad with avocado and radishes all work beautifully. Crusty grilled bread to mop up the salmon’s juices might just steal the show!

Creative Ways to Present

For a fun party vibe, flake the salmon into large chunks and serve on a big platter over a bed of baby arugula or quinoa, then scatter with pomegranate seeds, sliced jalapenos, and microgreens. Or build taco stations for a casual meal—pile Grilled Chipotle-Orange Salmon into warm tortillas with crunchy slaw and citrus crema, and watch your guests line up for seconds.

Make Ahead and Storage

Storing Leftovers

If you somehow have leftover Grilled Chipotle-Orange Salmon (it’s hard to imagine!), let it cool completely. Store it in an airtight container in the fridge for up to two days. The flavors are even more concentrated the next day, making leftovers a real treat for lunch bowls or simple sandwiches.

Freezing

Grilled Chipotle-Orange Salmon freezes surprisingly well. For best results, wrap cooled portions tightly in plastic wrap, then seal in a freezer bag. It will keep its flavor and texture for up to two months. Thaw overnight in the refrigerator before reheating or enjoying cold.

Reheating

To reheat, place salmon portions on a parchment-lined baking sheet, cover loosely with foil, and warm in a 300ºF oven until just heated through (about 10-12 minutes). You can also enjoy it cold, flaked into salads or grain bowls—no need to fuss if you don’t feel like turning on the oven.

FAQs

Can I make Grilled Chipotle-Orange Salmon without a cedar plank?

Absolutely! If you don’t have a cedar plank, you can place the salmon directly on well-oiled grill grates or use a grill basket. You won’t get the same woodsy fragrance, but the marinade and orange slices will still shine.

What if I can’t find chipotle chili powder?

You can substitute with regular chili powder and a pinch of smoked paprika for a similar touch of heat and smokiness. Or try minced canned chipotles in adobo—just watch the heat level and adjust accordingly.

How do I know when the salmon is perfectly cooked?

Look for opaque flesh that flakes easily with a fork at the thickest point of the salmon. The center should be juicy and just barely translucent. Using a meat thermometer, aim for an internal temperature of 125–130ºF for silky, moist results.

Can I use other types of fish for this recipe?

Definitely! This method works well with other fatty fish, like trout or arctic char. Just be mindful of cooking times, as thinner fillets may cook a bit faster on the cedar plank.

Is this recipe spicy?

Grilled Chipotle-Orange Salmon carries a mild to moderate level of heat, mostly from the chipotle chili powder. It’s perfectly balanced by the sweet orange and brown sugar. If you like more kick, you can add extra chipotle, or keep it lighter for a more family-friendly dinner.

Final Thoughts

If you’re looking for a dish that’s bursting with color and bold summery flavor, this Grilled Chipotle-Orange Salmon is guaranteed to win hearts at your table. The combination of smoky cedar, citrus, and spice is completely unforgettable—so I hope you’ll fire up the grill soon and share this delicious favorite with the ones you love!