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