Honey Chipotle Salmon BBQ Nachos
This is a sponsored post written by me on behalf of Sea Cuisine. All opinions are 100% mine.
Easy and full of flavor, these honey chipotle salmon nachos are a delicious sheet pan meal the whole family will love. The star of the show? Wild Alaska Salmon fillets with a sweet honey and smoky chipotle crust that are baked to tender, flaky perfection.
What Makes This Recipe So Good
- Sea Cuisine’s Honey Chipotle Salmon just screams “BBQ”, and being from the land of BBQ (a.k.a. Memphis, TN!), we just couldn’t resist turning these tasty fillets into a giant pan of BBQ nachos. And if you ask me… it’s pretty perfect. Crisp tortilla chips, perfectly flaky salmon, sweet and smoky honey chipotle BBQ flavors, and all your favorite nacho toppings? YES, PLEASE!
- Sheet pan meals are some of my favorites because they’re just so dang easy, and this one’s no exception. Clean-up’s a breeze, too – you can serve your nachos right on the pan! No extra plates or serving utensils needed. How fun is that?!
- Since Sea Cuisine took care of the hard part and seasoned the fillets for us, there’s really no prep time to this recipe at all. I don’t know about you, but I’m all about recipes that don’t need a ton of prep work. We’re using a lot of basic pantry staples here, too, so you don’t need to run out and buy anything fancy.
- This is one recipe that you can really get creative with. Toss on some black or pinto beans, swap out the sour cream for guac, add corn, drizzle a little queso or cilantro-lime sauce over the top… anything goes! Even a few dollops of slaw would be delicious.
- Be careful not to overcook your salmon fillets! Salmon gets super firm, dry, and tough when it’s overcooked, and that’s… less than ideal. Oven temperatures can vary, so you might not need as long a cook time as we did. Once the fillets begin to flake easily, you’re good to go.
- For individual servings or just smaller portions, you can split this up between round cake pans or quarter sheet pans. Then everyone can have their own mega-plate of salmon nachos easily (and without arguing over someone getting more than someone else… parents, you feel me.)
- I’m a big believer that we should be building nachos horizontally, not vertically. There’s nothing worse than being greeted with a giant pile of incredible-looking nachos, only to dig in and realize it’s mostly naked tortilla chips, since the toppings only covered the top layer of chips. To alleviate that, make sure you spread the tortilla chips out across the entire pan in as even a layer as possible. That way you have much better odds of every chip being covered in BBQ salmon deliciousness.
More Delicious Salmon Recipes
- Perfect Poached Salmon
- Frozen Salmon in the Air Fryer
- Pan-Seared Salmon in a Creamy Red Pepper Parmesan Sauce
- Smoked Salmon Bagel Salad
- Easy Salmon Patties
Honey Chipotle Salmon BBQ Nachos
- 1 10.5-ounce package Sea Cuisine Honey Chipotle Salmon fillets
- 12 ounces tortilla chips any type, any flavor; divided
- 2 cups shredded Mexican-style cheese divided
- ½ cup honey chipotle BBQ sauce divided
- ¼ cup red onion finely chopped, divided
- ¼ cup green bell pepper finely chopped, divided
- ¼ cup yellow bell pepper finely chopped, divided
- 2 jalapeños sliced, for serving
- fresh cilantro chopped, for serving
- sour cream optional, for serving
- 2 Baking sheets
- Cooking spray
- Aluminum Foil
- 2 forks
- Preheat oven to 400° Fahrenheit. Lightly spray one baking sheet with cooking spray and set aside. Line second baking sheet with aluminum foil and set aside.
- Place salmon fillets on greased baking sheet and place baking sheet in preheated oven. Cook 15 minutes.
- Remove baking sheet from oven and gently flake salmon fillets with forks. Set flaked salmon aside.
- Cover foil-lined baking sheet with 6 ounces tortilla chips in one even layer. Top chips with 1 cup shredded cheese, half of flaked salmon, and ¼ cup BBQ sauce.
- Repeat process with remaining tortilla chips, cheese, flaked salmon, and BBQ sauce. Sprinkle chopped red onion, green bell pepper, and yellow bell pepper over top layer of sauce.
- Place foil-lined baking sheet in 400° Fahrenheit oven and bake 15 minutes or until cheese is melted and bubbly. Remove baking sheet from oven and let cool 2 to 3 minutes, then top with jalapeños, cilantro, and sour cream. Serve immediately.
- For really melty cheese, you can turn on the broiler for the last 1-3 minutes. Just be careful not to overcook the salmon!
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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