For the Salmon with Adobo Sauce:

1. In a food processor or blender, pulse the chipotle chilis, adobo sauce, garlic oil, lime zest, coriander, sea salt, and pepper until evenly blended and smooth.
2. Using a basting brush, cover the salmon evenly with the adobo sauce blend.
3. You can cook the salmon one of two ways, on the stovetop over medium-high heat or in the oven at 425 degrees F (218 C). I prefer to use a large cast-iron pan for both methods.
   • If cooking the salmon on the stovetop, allow the oiled cast iron pan to heat up fully over medium-high heat, then add the oil, then the salmon. This helps prevent the salmon from sticking to the cast iron. Carefully transfer the salmon to the pan skin side up. Be careful as it is easy to splatter the adobo sauce in the hot pan. Allow the salmon to cook undisturbed for 5-6 minutes and then gently flip to the opposite side with a fish spatula. When you flip the salmon to the skin side it should have a bit of char on the top. Cook on the opposite side (skin side down) for an additional 3-4 minutes or until the fish has reached an internal temperature of 145 degrees F.
   • If cooking the salmon in the oven, place the cast-iron pan in the oven as you set it to preheat so that it begins to come to temperature before adding the fish. Once the oven is preheated, remove the pan from the oven and brush with oil, then add the fish skin side down. Be very careful when doing this as the pan is likely to sizzle and splatter the oil and sauce at this point. Return the fish to the oven and roast for 15-20 minutes or until the fish has reached an internal temperature of 145 degrees F.

For the Blackberry Cucumber Avocado Salsa:

1. Gently toss the salsa ingredients together until well-combined. Serve directly on top of the cooked salmon.