1/2 Cup Honey
3 Chipotles (from a can of Chipotles in Adobo)
1 teaspoons Adobo (from can)
1/4 teaspoon Salt
1 1/2 Pounds Salmon Fillet
Place honey in a microwave safe bowl. Cut tops off of chipotles and slice lengthwise. Using the edge of your knife, scrape out the seeds and discard the seeds along with the tops. Mince chipotles then add a pinch of salt and, using the edge of your knife scrape and mash chipotles to form a paste. Add chipotle paste along with the adobo to the honey and microwave on high for one minute, stirring after 30 seconds. Add salt and allow to cool to room temperature, about 30 minutes.
Wash and pat dry salmon fillets and, if not already done, cut to 6-ounce portion sizes. Lightly drizzle the skin-side with olive oil and place skin-side down on a foil-covered baking sheet. Spoon enough chipotle glaze on top of each fillet to cover with a thin coating. Broil in the oven about 6-inches from the heat for 10 minutes. After 5 minutes, rotate the baking sheet.
Check the salmon every minute or so during the last 5 minutes of cooking. If the glaze starts to get too dark, move baking sheet to a lower rack. After removing salmon from the oven, add an additional spoonful of glaze to each fillet and serve warm.
Goes extremely well with Mango Salsa.