If you’re craving a dish that marries smoky heat with bright citrusy freshness, look no further than this Chipotle Salmon with Orange Salsa and Aji Verde Recipe. It’s a festival of flavors where tender, perfectly cooked salmon meets zesty orange salsa and a vibrantly herbed aji verde sauce. Every bite bursts with a harmony of smoky spice, sweetness, and vibrant green tang that feels both comforting and exciting. Trust me, once you try this, it’s going to be one of those meals you want to make again and again—and share with every friend at your table.
Ingredients You’ll Need
The beauty of this Chipotle Salmon with Orange Salsa and Aji Verde Recipe lies in its straightforward ingredients that pack bold flavor and vibrant color. Each component plays a crucial role, whether adding smoky warmth, fresh brightness, or creamy coolness.
- 1 1/2 pounds salmon filet: Choose skin-on or skinless; both work wonderfully and provide a rich, flaky base for the dish.
- 2 tablespoons taco seasoning: This adds that savory depth with a blend of herbs and spices, I love using Siete for its clean flavors.
- 2 tablespoons brown sugar: A touch of sweetness that balances the spicy chipotle powder perfectly.
- ¼ to ½ teaspoon chipotle powder: Adjust to your heat preference for that signature smoky kick that anchors the dish.
- Spritz of avocado oil: Helps crisp the salmon beautifully without overpowering its flavor.
- 3 large navel oranges: Peeled and cut into chunks, they bring juicy sweetness and bright color to the salsa.
- Small wedge purple cabbage (about 2 cups): Finely shredded or pulsed, it gives crunch and a gorgeous purplish hue to the slaw.
- ½ cup chopped cilantro: Fresh cilantro adds herbal brightness and a bit of earthiness.
- Small wedge red onion (about ¼ cup): Minced finely, it lends a subtle bite and crunch.
- 1-2 tablespoons olive or avocado oil: Used in the salsa and aji verde to create silky textures and rich flavors.
- Juice of 2 limes (2-3 tablespoons): Limes bring that zingy acidity that lifts all the flavors.
- Half a jalapeño (ribs and seeds removed): Adds gentle heat without overpowering other elements.
- 1 tablespoon sugar + ½ teaspoon salt: These season the slaw to perfection—adjust to taste.
- 2 tablespoons olive oil: For the aji verde sauce base, to give it richness.
- ½ cup mayo: Adds creaminess that balances the brightness of the herbs and lime.
- 1 cup cilantro leaves and stems: The heart of the aji verde’s fresh, vibrant green flavor.
- Half a jalapeño pepper (ribs and seeds removed): For the aji verde, providing mild heat that sings through the sauce.
- 1 clove garlic: Adds pungency and depth to the aji verde.
- Juice of 1 lime: For brightness in the aji verde that cuts through the richness.
- Pinch of salt, to taste: To balance and enhance the flavors everywhere.
- Rice for serving: A simple, neutral base to soak up the vibrant juices and provide comforting carbs.
How to Make Chipotle Salmon with Orange Salsa and Aji Verde Recipe
Step 1: Make the Orange Salsa
Start by tossing together the finely shredded purple cabbage, chopped cilantro, minced red onion, olive or avocado oil, lime juice, jalapeño, sugar, and salt in a large bowl. Use your hands to gently massage the cabbage mixture. This extra step softens the cabbage slightly, making the salsa beautifully tender without losing crunch. Hold off adding the juicy orange chunks just yet—they’ll be added right before serving to keep their bright color and fresh texture intact.
Step 2: Prepare the Aji Verde Sauce
Next, blend together the mayo, olive oil, cilantro leaves and stems, the remaining jalapeño, garlic, lime juice, and a pinch of salt in a food processor or blender until smooth and vibrant green. The sauce should be creamy with just a little zip from the lime and jalapeño—it’s the perfect cooling companion to the smoky salmon.
Step 3: Season the Salmon
Preheat your oven to 450 degrees Fahrenheit, positioning the rack near the top. Pat the salmon filets dry with paper towels to ensure the spice rub adheres well. On a foil-lined sheet pan, spread the salmon in one piece or cut into desired portions. Combine the taco seasoning, brown sugar, and chipotle powder in a bowl, then evenly coat the salmon filets with this flavorful mixture. Finish by spritzing a light coating of avocado oil over the top for a crisp, golden finish.
Step 4: Bake and Broil the Salmon
Place the salmon near the top of your preheated oven and bake for 5 minutes. Afterward, switch to broil and cook for another 4 to 6 minutes. Keep an eye on it to reach your preferred doneness; I like it medium, around 135 degrees internal temperature, so it remains tender and moist. The chipotle and brown sugar crust should be beautifully caramelized and inviting.
Step 5: Assemble and Serve
Just before serving, fold the orange chunks gently into the cabbage slaw, preserving their juicy pops of citrus flavor and color. On each plate or in a shallow bowl, spread a comforting bed of rice next to a generous drizzle or dollop of the aji verde sauce. Flake chunks of the warm, smoky salmon over the rice and finish with a bright scoop of the luscious orange salsa on top. It’s a combination that feels like a culinary hug every time.
How to Serve Chipotle Salmon with Orange Salsa and Aji Verde Recipe
Garnishes
For a final flourish, scatter some extra fresh cilantro leaves or thin slices of jalapeño over the plated dish. A light sprinkle of toasted pepitas or pumpkin seeds adds a wonderful crunch and a nutty finish. You can also add a lime wedge for a last-minute squeeze of brightness that lets everyone customize their bite.
Side Dishes
This dish pairs beautifully with simple, fresh sides. Classic white or brown rice is perfect to soak up every bit of the juices, but quinoa or cauliflower rice are delightful, lighter alternatives. Consider serving alongside grilled corn or a light avocado salad with citrus vinaigrette to complement the smoky, citrusy profile of the salmon ensemble.
Creative Ways to Present
Thinking outside the plate can elevate your dining experience. Serve the salmon and slaw in vibrant shallow bowls with rice nestled underneath to create an effortless, rustic look. Or try building salmon tostadas: spoon rice and salsa atop crispy tortillas, add flaked salmon, drizzle with aji verde, and top with finely chopped red cabbage and more orange segments for a festive handheld twist.
Make Ahead and Storage
Storing Leftovers
Store leftover salmon, salsa, and aji verde separately in airtight containers in the refrigerator. This keeps each component fresh and prevents the slaw from getting soggy. They should stay good for up to 3 days, making them perfect for quick lunches or easy dinners.
Freezing
While the salmon itself freezes well, I don’t recommend freezing the fresh orange salsa or aji verde as their textures and flavors can suffer. Freeze the seasoned salmon filets wrapped tightly in foil or plastic wrap and place them in a freezer-safe container or bag. They keep best for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftover salmon gently in a low oven or on the stovetop to maintain moisture and texture; avoid microwaving as it can dry out the fish. Enjoy the salsa and aji verde fresh right from the fridge alongside the warmed salmon for that bright, contrasting freshness each time.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While salmon’s rich texture works beautifully here, you can substitute with other firm fish like mahi-mahi, swordfish, or even trout. Just adjust cooking times based on the thickness of the fish to ensure it stays tender and moist.
Is the chipotle powder very spicy?
The chipotle powder has a smoky heat that is moderate but warms the palate delightfully. If you’re sensitive to spice, start with the lower amount (¼ teaspoon) and adjust to taste. You can also remove seeds from the jalapeño to keep heat gentle.
Can I make the orange salsa completely ahead of time?
It’s best to prepare the cabbage mixture ahead but add the fresh orange chunks only right before serving to prevent them from turning pink and losing their bright texture. This keeps your salsa looking fresh and vibrant.
What if I don’t have avocado oil? What’s a good substitute?
Olive oil is a great alternative if you don’t have avocado oil. Both oils have mild flavors and high smoke points suitable for roasting and broiling the salmon.
Is this recipe gluten-free?
Yes! All ingredients used in this Chipotle Salmon with Orange Salsa and Aji Verde Recipe are naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.
Final Thoughts
This Chipotle Salmon with Orange Salsa and Aji Verde Recipe is one of those unforgettable meals that hits all the right notes—smoky, sweet, spicy, bright, and downright delicious. It feels fresh enough for a weeknight but impressive enough to wow guests. I can’t recommend it enough. Go ahead, gather those simple ingredients and dive into this vibrant, flavor-packed dish—you’re going to love every bite!
Print
Chipotle Salmon with Orange Salsa and Aji Verde Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Chipotle Salmon with Orange Salsa and Aji Verde is a vibrant and flavorful dish featuring perfectly baked salmon seasoned with smoky chipotle powder and taco spices. Accompanied by a fresh, citrusy orange and cabbage slaw and a creamy, tangy aji verde sauce, this recipe combines bright, bold flavors with a tender, juicy salmon fillet. Ideal for a weeknight dinner or entertaining guests, the salmon is baked and broiled to achieve a deliciously flaky texture and medium doneness.
Ingredients
Salmon and Seasoning
- 1 1/2 pounds salmon filet (skinless or skin-on)
- 2 tablespoons taco seasoning (such as Siete)
- 2 tablespoons brown sugar
- 1/4 to 1/2 teaspoon chipotle powder (adjust to taste)
- Spritz of avocado oil
Orange Salsa
- 3 large navel oranges, peeled and cut into chunks (pith removed)
- Small wedge purple cabbage, finely shredded or pulsed (about 2 cups)
- 1/2 cup chopped cilantro
- Small wedge red onion, minced (about 1/4 cup)
- 1–2 tablespoons olive oil or avocado oil
- Juice of 2 limes (2–3 tablespoons)
- Half a jalapeño, ribs and seeds removed
- 1 tablespoon sugar
- 1/2 teaspoon salt (adjust to taste)
- 2 tablespoons olive oil
Aji Verde Sauce
- 1/2 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
For Serving
- Rice (cooked, as desired)
Instructions
- Make Orange Salsa: In a bowl, mix the 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.
- Add Oranges to Salsa: Just before serving, fold in the orange chunks carefully to avoid them turning pink, keeping them fresh and vibrant.
- Make Aji Verde: Combine mayonnaise, cilantro leaves and stems, jalapeño, garlic, lime juice, and salt in a blender or food processor. Blend until smooth and creamy.
- Prep Salmon: 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. Mix the taco seasoning, brown sugar, and chipotle powder. Evenly coat the salmon fillets with this seasoning mixture. Lightly spritz with avocado oil.
- Bake Salmon: Bake the salmon on the top rack for 5 minutes. Then switch to broil for 4 to 6 minutes until the salmon reaches medium doneness (about 135°F internal temperature) or your preferred degree of doneness.
- Serve: Arrange rice and aji verde side by side on plates or shallow bowls. Flake the baked salmon into chunks and place on top. Finish by adding a scoop of the orange salsa over or alongside the salmon. Enjoy immediately for the best flavor and texture.
Notes
- Adjust chipotle powder according to your spice preference; start with less if unsure.
- To keep the orange salsa fresh and prevent discoloration, add the orange pieces only just before serving.
- You can use skin-on or skinless salmon fillets based on your preference—both work well in this recipe.
- Ensure the salmon is patted dry before seasoning to achieve a nice crust.
- A food processor can be used to shred the cabbage finely if you prefer a finer texture for the salsa.
- If you don’t have a broiler, bake the salmon fully at 450°F until cooked through, about 10-12 minutes depending on thickness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
