Introduction

This Chipotle Salmon with Orange Salsa and Aji Verde brings a vibrant blend of smoky, sweet, and tangy flavors to your dinner table. The tender salmon is perfectly seasoned and baked, paired with a fresh citrusy slaw and a creamy, herbaceous sauce. It’s a bright, flavorful meal that’s easy to prepare and sure to impress.

A white bowl filled with fluffy white rice forms the base layer, with a smooth light green creamy sauce spread along one side. On top of the rice, there is a piece of cooked salmon with a crispy, dark brown crust, broken into uneven chunks revealing tender pink flesh inside. Bright purple shredded cabbage is scattered around the salmon, mixed with vibrant orange citrus segments and sprinkled lightly with green cilantro leaves. A silver spoon dips into the bowl, scooping up rice and sauce, with an edge just touching the salmon. The bowl rests on a white marbled surface with a grey and white checkered cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds salmon filet (skinless or skin-on)
2 tablespoons taco seasoning (such as Siete)
2 tablespoons brown sugar
¼ to ½ teaspoon chipotle powder (adjust for spice preference)
Spritz of avocado oil
3 large navel oranges, peeled and cut into chunks (pith removed)
A small wedge of purple cabbage, finely shredded or pulsed (about 2 cups)
½ cup chopped cilantro
A small wedge of red onion, minced (about ¼ cup)
1-2 tablespoons olive oil or avocado oil
Juice of 2 limes (2-3 tablespoons)
Half of a jalapeño, ribs and seeds removed
1 tablespoon sugar
½ teaspoon salt (plus more to taste)
2 tablespoons olive oil
½ cup mayonnaise
1 cup cilantro leaves and stems
Half of a jalapeño pepper, ribs and seeds removed
1 clove garlic
Juice of 1 lime
A pinch of salt, to taste
Rice, for serving

Instructions

Step 1: Make the orange salsa by combining the shredded cabbage, chopped cilantro, minced red onion, olive or avocado oil, lime juice, jalapeño, sugar, and salt. Massage gently with your hands to soften the cabbage slightly. Set aside without the oranges for now to prevent them from turning pink.
Step 2: Prepare the aji verde sauce by blending the mayonnaise, cilantro leaves and stems, jalapeño, garlic, lime juice, olive oil, and a pinch of salt until smooth. Adjust seasoning to taste. Set aside.
Step 3: Preheat your oven to 450°F (232°C) and place a rack near the top. Pat the salmon dry with paper towels and place it on a foil-lined sheet pan in one whole piece.
Step 4: Mix the taco seasoning, brown sugar, and chipotle powder. Coat the salmon filet evenly with this spice mixture, then spritz lightly with avocado oil.
Step 5: Bake the salmon near the top of the oven for 5 minutes. Then switch to broil and cook for another 4 to 6 minutes, or until the salmon reaches your preferred doneness (about 135°F for medium).
Step 6: Just before serving, fold the orange chunks into the cabbage slaw mixture gently to keep them fresh and colorful.
Step 7: To serve, place rice and aji verde side by side on a plate or shallow bowl. Flake chunks of the salmon over the rice, then top with a generous scoop of the orange salsa. Enjoy!

Tips & Variations

For a spicier kick, leave some jalapeño seeds in the salsa or aji verde, or increase chipotle powder slightly in the seasoning.
If fresh oranges aren’t in season, canned mandarin oranges (well-drained) can be a suitable substitute.
Serve with quinoa or cauliflower rice for a low-carb alternative.
To add crunch, sprinkle toasted pepitas or chopped nuts over the salsa before serving.

Storage

Store leftover salmon in an airtight container in the refrigerator for up to 3 days. Keep the orange salsa and aji verde sauce in separate containers to preserve freshness. Reheat the salmon gently in a low oven or microwave, and serve with fresh salsa and aji verde to maintain texture and flavor.

How to Serve

The image shows a white bowl filled with a colorful layered meal. At the base, there is white rice partially covered with a pale green creamy sauce on the right side. On top of the rice, slices of grilled salmon with a dark, crispy, seasoned crust are placed in the center. To the left, there is a salad layer made of thin purple cabbage strips mixed with bright orange chunks and green cilantro leaves. A silver spoon is scooping a bit of rice and sauce from the right side of the bowl. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Be sure to thaw it fully in the refrigerator before cooking to ensure even baking and a better texture.

Is the aji verde sauce spicy?

The aji verde sauce has a mild to moderate heat depending on the jalapeño used. You can reduce the spice by removing the seeds or omit the jalapeño for a milder sauce.