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

Scale

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)

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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