Chipotle Salmon with Orange Salsa and Aji Verde Recipe
Introduction
This Chipotle Salmon with Orange Salsa and Aji Verde is a vibrant and flavorful dish perfect for any night of the week. It combines smoky, spicy salmon with a fresh citrus salsa and a creamy, herb-packed green sauce for a deliciously balanced meal.
Ingredients
- 1 1/2 pounds salmon filet (skinless or skin-on, either works)
- 2 tablespoons taco seasoning (Siete recommended)
- 2 tablespoons brown sugar
- ¼ to ½ teaspoon chipotle powder (adjust to spice preference)
- Spritz of avocado oil
- 3 large navel oranges, peeled and cut into chunks (pith removed)
- About 2 cups finely shredded purple cabbage (or pulsed in a food processor)
- ½ cup chopped cilantro
- About 1/4 cup minced red onion
- 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
- Pinch of salt, to taste
- Rice, for serving
Instructions
- Make Orange Salsa: In a large bowl, combine shredded cabbage, chopped cilantro, minced red onion, olive or avocado oil, lime juice, jalapeño, sugar, and salt. Massage the mixture gently with your hands to soften the cabbage. Set aside and add the orange chunks just before serving to prevent them from turning pink.
- Make Aji Verde: Blend together mayonnaise, cilantro leaves and stems, jalapeño, garlic, lime juice, olive oil, and a pinch of salt until smooth. Adjust seasoning as needed.
- Prep Salmon: Preheat oven to 450°F (230°C) and place a rack near the top. Pat salmon dry with paper towels and place on a foil-lined sheet pan in one whole piece. Mix taco seasoning, brown sugar, and chipotle powder. Coat salmon evenly with this spice mix and spritz lightly with avocado oil.
- Bake Salmon: Bake salmon near the top of the oven for 5 minutes. Then switch to broil for an additional 4–6 minutes until the salmon reaches your desired doneness (medium is about 135°F internal temperature).
- Serve: Just before serving, fold the orange chunks into the slaw. On each plate or shallow bowl, place a side of rice and a dollop of aji verde. Flake the salmon over the rice, then top with a generous scoop of the orange salsa. Enjoy!
Tips & Variations
- For extra smoky flavor, add a bit more chipotle powder or use chipotle in adobo sauce in the seasoning mix.
- You can substitute the salmon with trout or another firm fish if preferred.
- If you like it spicy, keep some jalapeño seeds or add a small diced chili to the salsa.
- Serve with quinoa or cauliflower rice for a low-carb option.
Storage
Store leftover salmon, salsa, and aji verde separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon gently in a low oven or microwave to avoid drying it out. The salsa is best enjoyed fresh but can be refrigerated for a day. Stir the aji verde before use as it may separate slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon for this recipe?
Yes, frozen salmon works well. Thaw it completely and pat it dry before seasoning and cooking to ensure the best texture and flavor.
Is the aji verde sauce spicy?
The aji verde has a mild to moderate heat depending on how much jalapeño you use. Removing the seeds reduces the spice level, but you can adjust jalapeño quantity to your taste.
Print
Chipotle Salmon with Orange Salsa and Aji Verde Recipe
- Total Time: 26 minutes
- Yield: 4 servings 1x
Description
This Chipotle Salmon with Orange Salsa and Aji Verde recipe offers a vibrant and flavorful meal combining smoky, spicy salmon with a fresh citrusy salsa and a creamy, herbaceous green sauce. Perfectly roasted and broiled salmon pairs beautifully with a crunchy cabbage-orange slaw and a zesty aji verde dressing, making it an ideal dish for a healthy, gourmet dinner.
Ingredients
Scale
Salmon and Seasoning
- 1 1/2 pounds salmon filet (skinless or skin-on)
- 2 tablespoons taco seasoning (Siete recommended)
- 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)
- A small wedge of purple cabbage, finely shredded or pulsed in a food processor (about 2 cups)
- ½ cup chopped cilantro
- A small wedge of red onion, minced (about 1/4 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 (adjust to taste)
Aji Verde
- 2 tablespoons olive oil
- ½ cup mayo
- 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)
Serving
- Rice for serving
Instructions
- Make Orange Salsa: In a bowl, toss together the shredded cabbage, chopped cilantro, minced red onion, jalapeño (ribs and seeds removed), olive or avocado oil, lime juice, sugar, and salt. Massage the mixture gently with your hands to soften the cabbage slightly. Do not add the orange chunks yet to prevent them from turning pink.
- Make Aji Verde Sauce: In a blender or food processor, combine olive oil, mayo, cilantro leaves and stems, jalapeño (ribs and seeds removed), garlic clove, lime juice, and a pinch of salt. Blend until the sauce is smooth and creamy. Set aside.
- Prep the Salmon: Preheat the oven to 450°F (230°C) and place a rack near the top. Pat the salmon filets dry with paper towels. On a foil-lined sheet pan, lay the salmon in one whole piece. In a small bowl, mix the taco seasoning, brown sugar, and chipotle powder. Evenly coat the salmon filets with this seasoning mix and lightly spritz with avocado oil to help it crisp.
- Bake the 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, or until the salmon reaches medium doneness (about 135°F internal temperature) or your preferred level of cooking.
- Finish the Orange Salsa: Just before serving, fold the orange chunks gently into the cabbage slaw mixture.
- Serve: On plates or shallow bowls, place a serving of rice. Arrange the aji verde sauce alongside or drizzled over the rice. Flake chunks of the cooked salmon over the rice and top with a generous scoop of the orange cabbage salsa. Enjoy this flavorful, vibrant dish.
Notes
- Use fresh, high-quality salmon for the best flavor and texture.
- You can adjust the chipotle powder to control the spice level or omit it for a milder dish.
- For a crispier salmon skin, broil skin-side up towards the end of cooking.
- Use freshly squeezed lime juice for the salsa and aji verde for the brightest flavors.
- If spicy food isn’t preferred, remove the jalapeño from both the salsa and the aji verde or reduce the quantity.
- This dish pairs wonderfully with white rice but also works well with quinoa or cauliflower rice for low-carb options.
- Make the aji verde sauce ahead and refrigerate; it keeps well for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
Keywords: chipotle salmon, orange salsa, aji verde, baked salmon, healthy salmon recipe, Mexican salmon, citrus salsa, spicy salmon
