Chili’s Ancho Salmon (Guiltless Grill)
Chili’s Ancho Salmon is a delicious option from their Guiltless Grill and features seared salmon with two yummy sauces! First, a fresh herb-filled Cilantro Pesto and secondly a slightly spicy bbq Ancho Chile Sauce! The pairing of sauces adds flavor without the calories and it’s ready in 15 MINUTES!
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Don’t miss these tips to be sure your salmon is identical to Chilis Guiltless Grill favorite:
- Be sure to cook your salmon to MEDIUM at the most – you’ll need an instant read thermometer to temp to around 130º.
- Two Sauces are the key as the salmon itself just has salt/pepper/garlic. If you want it to be just like Chili’s – you have to have BOTH sauces:
- Pesto – be sure to use fresh Cilantro – buy and use a whole bunch – be liberal with it – I just chop the tops off and throw it in the blender. It’s only $1 for a whole bunch!
- Chile Sauce – Ancho Chile Powder is the key – but go light with it – it’s bitter – so a little goes a long way. I tried making a simpler sauce with just ancho & olive oil and it was TOO MUCH!
Chili’s Ancho Salmon Ingredients
The Ancho Salmon isn’t the only Guiltless Grill dish at Chilis – the Margarita Chicken is also very popular! The salmon is all about the sauces and they’re really easy to put together. The whole dinner is ready in 15 minutes!
- Salmon – salmon filets, salt, pepper, garlic
- I’m a regular user of SPG now – which is just salt, pepper & garlic all in one jar! It’s so great! I sprinkle it on everything! Get some – you’ll be shocked how quick the bottle is gone!
- Cilantro Pesto (on right) – cilantro, pine nuts, Parmesan cheese, olive oil, lemon juice, salt, pepper, garlic
- Fresh Cilantro is key – just buying one big bunch is only $1
- Pine Nuts – these are $5-7 a bag but add texture to your pesto – but if you don’t have them – it’s ok to skip them. I would recommend toasting them – it only takes a couple minutes and adds another dimension of flavor.
- Ancho-Chile Sauce (on left) – olive oil, tomato paste, ancho chile powder, garlic powder, honey, apple cider vinegar, Worcestershire sauce
- The dish is called Ancho salmon – so you gotta get the Ancho chile powder!
- Tomato Paste in a tube is a great invention!!! I don’t always need a whole can – so this is a huge helper in the kitchen.
How to make Chili’s Ancho Salmon (in 15 minutes!!)
I love how QUICK this dinner is – fridge to plate in 15 minutes! Get the salmon in the oven and make the sauces while it bakes. Also – with the sauces – it’s really nice because family can add them or not – it’s not baked in – which is great for picky eaters.
- PREHEAT oven to 375º.
- SEASON salmon with salt, pepper and garlic.
- ROAST salmon for 12-15 minutes. Internal temperature can be measured with instant read thermometer to 130º. It varies depending on how thick your salmon is.
- TOAST pine nuts in a small skillet over medium high heat for 2-3 minutes until they turn golden brown.
- BLEND together all ingredients for Cilantro Pesto in a mini-food processor. Spoon into bowl and set aside.
- STIR together all ingredients for Ancho-Chile Sauce in a small bowl. Set aside.
- PULL salmon at 130-135º internal temperature and plate skin-side down. Drizzle Pesto & Chile Sauce over salmon and serve with Mexican rice and broccoli.
AS SEEN ON THE HUSSY
Mini Food Processor
This mini food processor is the best kitchen tool! It’s really great for making sauces – like the pesto for this recipe – compound butters, flavored cream cheeses and more! It’s small and dishwasher safe too!
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Supplies Used
- Rimmed Baking Sheet – Parchment Paper – Baking Rack – I feel like I use this combo at least 3x a week! Links to my favorites. It just makes roasting and baking so much easier! I use the rack anytime I’m making chicken, fish, chops – just so all sides are evenly cooked.
- Mini Food Processor – this is a kitchen ESSENTIAL – it’s so handy for this pesto but also for quick flavored butters or cream cheese
How to Store & Reheat
- Store in an airtight container in the fridge for up to 3 days
- Reheat in microwave for 60 seconds
- Freezing leftover salmon is fine. Store in air-tight container and freeze for up to 3 months.
More Chili’s Copycat Recipes
- Chili’s Fajitas
- Chili’s Southwestern Egg Rolls (omg – so good!)
- Chili’s Margarita Chicken
More Salmon Recipes
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Chili’s Ancho Salmon
Chili's Ancho Salmon is a delicious option from their Guiltless Grill and features seared salmon with two yummy sauces! First, a fresh herb-filled Cilantro Pesto and secondly a slightly spicy bbq Ancho Chile Sauce! The pairing of sauces adds flavor without the calories and it's ready in 15 MINUTES!
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Ingredients
Cilantro Pesto
- 1/2 cup fresh cilantro
- 1/4 cup extra virgin olive oil
- 2 tbsp grated Parmesan cheese
- 1/2 lemon juiced
- 1 tbsp pine nuts
- 1 garlic clove
- 1/8 tsp salt
- 1/8 tsp black pepper
Ancho Chile Sauce
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 2 tbsp honey
- 1 tsp ancho chile powder
- 1 tsp Worcestershire sauce
- 1 tsp apple cider vinegar
- 1/2 tsp garlic powder
Salmon
- 16 oz Salmon fillets four fillets
- 1 tbsp Salt Pepper Garlic seasoning
Instructions
Cilantro Pesto
- Toast the pine nuts in a small skillet for 1-2 minute on medium-high heat until browned and set aside.1 tbsp pine nuts
- Into a mini-food processor, add the cilantro, olive oil, pine nuts, lemon juice, salt, pepper, garlic clove and Parmesan cheese.1/2 cup fresh cilantro, 1 garlic clove, 1/4 cup extra virgin olive oil, 1/2 lemon, 1/8 tsp salt, 1/8 tsp black pepper, 2 tbsp grated Parmesan cheese
- Blend on the lowest setting for 20 seconds.
- If the mixture is not smooth and slightly liquidy – add more olive oil.
Ancho Chile Sauce
- In a small bowl, add all ingredients together and mix until sauce forms.2 tbsp olive oil, 2 tbsp tomato paste, 1 tsp ancho chile powder, 1/2 tsp garlic powder, 2 tbsp honey, 1 tsp Worcestershire sauce, 1 tsp apple cider vinegar
Salmon
- Preheat oven to 375º.
- Lightly coat each portion of salmon with salt, pepper and garlic. Place on a rimmed baking sheet with parchment and a baking rack.16 oz Salmon fillets, 1 tbsp Salt Pepper Garlic seasoning
- Bake salmon for 12-15 minutes. Internal temperature can be measured with instant read thermometer to 135º. It varies depending on how thick your salmon is.
- Place salmon on a plate, skin-side down. Drizzle ancho paste and cilantro pesto over the top of the salmon. Garnish with the cilantro.
- Serve with Mexican rice and steamed broccoli.
Nutrition
Serving: 1filletCalories: 418kcalCarbohydrates: 13gProtein: 24gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gCholesterol: 65mgSodium: 260mgPotassium: 722mgFiber: 1gSugar: 10gVitamin A: 477IUVitamin C: 10mgCalcium: 50mgIron: 2mg
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