Chipotle Salmon with Orange Salsa and Aji Verde Recipe
This Chipotle Salmon with Orange Salsa and Aji Verde offers a vibrant and flavorful meal combining smoky, spicy salmon with a fresh, tangy orange cabbage slaw and a creamy, herbaceous aji verde sauce. Perfectly baked for a tender texture, this dish balances heat, citrus, and savory notes for a delicious, colorful plate.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Low Fat
Ingredients
Scale
Salmon
- 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 to spice preference)
- Spritz of avocado oil
Orange Salsa
- 3 large navel oranges, peeled and cut into chunks (pith removed)
- About 2 cups finely shredded or pulsed purple cabbage (small wedge)
- ½ cup chopped cilantro
- About 1/4 cup minced red onion (small wedge)
- 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 (more to taste)
Aji Verde Sauce
- 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
- Pinch of salt, to taste
To Serve
- Cooked rice
Instructions
- Make Orange Salsa: Toss the shredded cabbage, chopped cilantro, minced red onion, olive or avocado oil, lime juice, jalapeño, sugar, and salt together in a bowl. Use your hands to massage the cabbage gently to soften it. Do not add the orange chunks yet to prevent them from turning pink.
- Make Aji Verde: In a blender, combine olive oil, mayonnaise, cilantro leaves and stems, half a jalapeño (without ribs and seeds), garlic, lime juice, and a pinch of salt. Blend until the sauce is smooth and creamy. Taste and adjust seasoning if needed.
- Prep Salmon: Preheat the oven to 450°F (232°C) and place a rack near the top. Pat the salmon filets dry with paper towels. Place them on a foil-lined sheet pan in one whole piece. Mix together the taco seasoning, brown sugar, and chipotle powder. Evenly coat the salmon with this seasoning mix. Lightly spritz the top of the salmon with avocado oil.
- Bake Salmon: Place the salmon near the top rack of the oven and bake for 5 minutes. Then switch to broil and cook for an additional 4 to 6 minutes, until cooked to your preferred doneness. Aim for medium doneness at about 135°F internal temperature for tenderness and juiciness.
- Serve: Just before serving, add the orange chunks to the prepared slaw mixture and gently toss. On each plate or shallow bowl, place a bed of rice with a side of aji verde sauce. Flake a few chunks of baked salmon on top, then finish with a generous scoop of the orange salsa. Enjoy this vibrant and flavorful dish.
Notes
- You can use skin-on or skinless salmon fillets depending on preference; both work well.
- Adjust chipotle powder to control the heat level in the salmon seasoning.
- Massage the cabbage to soften it, which improves texture without cooking.
- Adding the orange chunks last preserves their bright color and freshness.
- Use a meat thermometer to check salmon doneness for best results.
- This dish pairs excellently with steamed or cilantro-lime rice.
Keywords: chipotle salmon, orange salsa, aji verde, baked salmon, Mexican salmon recipe, healthy salmon dinner, citrus salsa, spicy salmon
