- Remove Alaska Sockeye salmon from the refrigerator 15 minutes before cooking. Heat grill to 375°F.
- Stir honey and chipotle purée in a small bowl until well combined. Store refrigerated for up to 2 weeks.
- Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt and pepper.
- Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon or close the foil over the salmon. Close grill cover and cook for 5 minutes. Spread the glaze on the salmon (1 tablespoon per salmon portion or 1/3 cup per salmon side). Close grill and continue to cook about 5 to 7 minutes more. Cook just until fish is lightly translucent in the center – it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
- Garnish with lime zest and serve with lime wedges.
- Variation: Salmon can also be roasted in an oven preheated to 375°F or pan-seared and finished in the oven. Cook just until lightly translucent in the center; be sure to let the salmon rest a few minutes before serving.
- *Purée a can of chipotle peppers in adobo sauce with a hand blender, blender or food processor until smooth. Freeze any remaining purée for another use.