Chipotle Salmon Quesadillas

Chipotle Salmon Quesadillas

Chipotle mayo struck again.

First it was the perfect pick-me-up for a burger or turkey sandwich. Then it livened up my BLTA’s. Now it’s put zing in a totally new creation for me…the salmon quesadilla.

Whoa, baby, yu-um.

A fabulous bonus was that this recipe is perfect for saving the poor, sad salmon filets that you had to freeze.

It’s almost a crime to freeze salmon, but it does happen. Even planners like me who come armed with a detailed menu and grocery list to the store have tragedy strike.

This time it was the dreaded make-up game incident: “What? We have three baseball games tonight?!” Sigh. Guess the grill is NOT getting fired up tonight. Into the freezer goes the salmon.

Regardless of the circumstances, I was thrilled with the results of this sautéed salmon from the freezer. That bold, smokey heat of the chipotle had me saying out loud, “Mmmmm, mmmmm, I rock. Did I not rock this meal?”

Ingredients List

  • 2 lbs salmon filet, cut into 1 to 2-inch pieces
  • 2 Tbsp extra virgin olive oil
  • 1 small yellow onion, thinly sliced
  • 1 red or yellow bell pepper, seeded and cut into thin strips
  • Salt-free Lemon & Pepper Seasoning
  • Burrito-style flour tortillas
  • Chipotle mayonnaise
  • Shredded Mexican cheese blend


In a large skillet heat 1 Tbsp olive oil over medium heat. Add pepper and onions. Cook and stir occasionally for 5 minutes until soft. Remove peppers and onions from pan and set aside.

Add 1 Tbsp olive oil to the skillet.  After a few seconds add salmon pieces to the skillet.

Sprinkle salmon generously with Lemon & Pepper seasoning and saute.  Stir and toss pieces occasionally, until light pink, flaky and cooked thoroughly. Mine took about 10 minutes. Remove salmon from skillet and set aside.

Heat either a large fry pan or large nonstick griddle up to medium (I used the griddle set to 300ºF…I was able to cook up two at a time with the griddle).

On a tortilla, spread a thin layer of chipotle mayonnaise, then add a sprinkle of cheese, cover with salmon, add peppers and onions and sprinkle more cheese.

Lay tortilla flat on griddle and heat until cheese begins to melt. Fold in half to a half-moon shape and allow to cook for another minute.

Serve immediately or keep warm on a baking sheet in the oven at 250ºF until all are cooked and ready to serve.