Ingredients
1
cup frozen blackberries, thawed
2
tbsp (1/4 stick) butter, melted
1
tbsp golden brown sugar
1
1/2 tsp chipotle powder, divided
4
6- to 8-ounce salmon fillets with skin
Directions
1.
Preheat oven to 425°F. Press berries through sieve into medium bowl. Discard seeds. Transfer 1/4 cup berry puree to medium bowl. Whisk in honey, butter, and lime juice for glaze. Transfer 6 tablespoons glaze to small bowl and reserve as sauce.
2.
Place rack on rimmed baking sheet. Mix brown sugar, cumin, salt, and chipotle on plate. Dip flesh side of salmon in spice mixture; place coated side up on rack. Brush with remaining glaze.
3.
Bake salmon until just opaque in center, about 15 minutes. Serve, passing reserved glaze separately as sauce.
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