Name: Chipotle Salmon with Orange Salsa and Aji Verde Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-inspired
Ingredients: 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 taste); Spritz of avocado oil; 3 large navel oranges, peeled and cut into chunks (pith removed); About 2 cups purple cabbage, finely shredded or pulsed in a food processor; ½ cup chopped cilantro; About ¼ cup minced red onion; 1-2 tablespoons olive oil or avocado oil; Juice of 2 limes (approximately 2-3 tablespoons); Half of a jalapeño, ribs and seeds removed; 1 tablespoon sugar; ½ teaspoon salt (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; Cooked rice

Jump to Recipe· 4.2 from 26 reviews

If you’re craving a dish that bursts with flavor, color, and just the right amount of spice, then you absolutely have to try this Chipotle Salmon with Orange Salsa and Aji Verde Recipe. It’s one of those meals that feels both indulgent and fresh, blending smoky chipotle heat with the bright zing of citrus and the creamy herbaceous kick of aji verde sauce. Every forkful delivers a perfect dance of textures and tastes, from the tender, flaky salmon to the crisp cabbage salsa and silky sauce. Trust me, this recipe has quickly become a beloved classic that I find myself excited to share again and again.

Ingredients You’ll Need

A large piece of fresh, bright orange salmon fillet with clear white fat lines sits in the center on a white marbled surface. Around it are bowls and small dishes with various ingredients: at the bottom left, a bowl of shredded purple cabbage; above it, a small white plate with a sliced green pepper, chopped green peppers, and a clove of garlic; near the top left, small bowls with white granulated sugar, light brown sugar, mashed white cheese, and two kinds of brown spices. To the right of the salmon, there is a bowl with orange chunks, a bowl of orange-yellow sauce or oil, a bowl with creamy white sauce, a bowl with green chopped herbs, and lime slices near the bottom edge. Some fresh green herbs are placed near the salmon. The scene is bright, clear, and well arranged with natural light. Photo taken with an iphone --ar 4:5 --v 7

Preparing this dish is delightfully straightforward, relying on simple, vibrant ingredients that each play a crucial role in texture, flavor, or presentation. Whether it’s the smoky chipotle seasoning giving the salmon its bold character or the fragrant cilantro brightening the aji verde, every element has a purpose.

Salmon filet (1 1/2 pounds): Choose skin-on or skinless depending on preference; a high-quality, fresh piece makes all the difference.
Taco seasoning (2 tablespoons): Adds a perfect blend of spices; I love using Siete for its rich flavor.
Brown sugar (2 tablespoons): Balances out the spice with a gentle sweetness.
Chipotle powder (¼ to ½ teaspoon): For smoky heat; adjust based on how spicy you like it.
Avocado oil (for spritzing): A light, healthy oil that helps crisp the salmon.
Large navel oranges (3, peeled and chunked): The star of the fresh salsa, adding juicy brightness.
Purple cabbage (about 2 cups, shredded): Provides a crunchy, colorful base for the salsa.
Chopped cilantro (½ cup): Brings a fresh, citrusy aroma to both salsa and sauce.
Red onion (1 small wedge, minced): Adds a sharp bite and depth to the salsa.
Olive or avocado oil (1-2 tablespoons): Helps marry the salsa ingredients and keep them fresh.
Lime juice (from 2 limes, about 2-3 tablespoons): For a zesty tang in the salsa.
Jalapeño (half, ribs and seeds removed): Provides gentle warmth without overpowering.
Sugar (1 tablespoon) and salt (½ teaspoon, plus more to taste): To balance and season the salsa perfectly.
Olive oil (2 tablespoons): For the aji verde’s luscious texture.
Mayo (½ cup): Creates a creamy base for the aji verde sauce.
Cilantro leaves and stems (1 cup): Essential for that bright, green flavor in the sauce.
Garlic clove (1): Adds a savory punch to the aji verde.
Lime juice (juice of 1 lime): Enhances freshness in the aji verde.
Salt (a pinch): Adjust to taste in the sauce.
Rice (for serving): A simple, neutral base to balance the bold flavors on the plate.

How to Make Chipotle Salmon with Orange Salsa and Aji Verde Recipe

Step 1: Make the Orange Salsa

Begin by combining the shredded purple cabbage, chopped cilantro, minced red onion, olive or avocado oil, lime juice, jalapeño, sugar, and salt. Gently massage the mixture with your hands to soften the cabbage just enough to release its crispness without losing its snap. This process helps the salsa develop a bright, fresh flavor and lively texture that complements the salmon perfectly. Keep the oranges separate at this stage so they stay vibrant and won’t stain the other ingredients.

Step 2: Prepare the Aji Verde Sauce

For the aji verde, blend together the mayo, olive oil, cilantro leaves and stems, jalapeño, garlic, lime juice, and a pinch of salt until silky smooth. This sauce is herbaceous, creamy, and zesty all at once, elevating the plate with a cooling counterpoint to the chipotle heat. Set it aside while you prep the salmon.

Step 3: Prep the Salmon

Preheat your oven to 450 degrees and position a rack near the top. Pat the salmon dry with paper towels to ensure it crisps beautifully. Place the filets on a foil-lined sheet pan. In a small bowl, mix the taco seasoning, brown sugar, and chipotle powder to create a flavorful rub. Coat each salmon filet thoroughly with the seasoning mixture and spritz lightly with avocado oil to keep things moist and help with browning.

Step 4: Bake and Broil the Salmon

Pop the salmon into the oven and bake for five minutes near the top rack to cook evenly from above. Then switch to broil for an additional 4 to 6 minutes, depending on your preferred doneness (I aim for medium, roughly 135 degrees for a moist, tender center). This two-step process locks in flavor and creates a gorgeous, slightly charred finish.

Step 5: Final Assembly

Just before serving, gently fold the fresh orange chunks into the cabbage salsa to keep their sweet juiciness intact. On each plate or in shallow bowls, arrange rice as your base. Spoon a generous amount of aji verde alongside the rice for dipping. Flake the baked salmon over the rice and top everything with a hearty scoop of the orange salsa. Every bite is a perfect marriage of smoky, spicy, sweet, and tangy goodness.

How to Serve Chipotle Salmon with Orange Salsa and Aji Verde Recipe

A clear glass bowl sits on a white marbled surface, filled with four distinct layers of ingredients. On the left half, there is a layer of thin, curly purple cabbage strands with a light drizzle of creamy white sauce. Next to it, on the top middle section, small chopped green herbs create a fresh bright spot. Below that, at the bottom middle, is a layer of chopped cilantro leaves in dark green. On the right half of the bowl, there is a neat pile of chunky bright orange pieces of fruit, contrasting with the greens. The whole bowl is arranged simply and brightly, showing fresh and colorful textures photo taken with an iphone --ar 4:5 --v 7

Garnishes

To add a little flair, consider sprinkling extra chopped cilantro or a few thinly sliced jalapeño rings on top for added freshness and a pop of green color. A wedge of lime on the side invites those who want more citrus brightness to customize their experience. These garnishes don’t just make the dish prettier—they add layers of flavor that highlight the core ingredients beautifully.

Side Dishes

This dish pairs wonderfully with simple white or brown rice, which soaks up the sauces and accents the robust salmon flavor without competing. If you’re feeling adventurous, throw in a light quinoa salad or roasted vegetables like asparagus or sweet potatoes to round out the meal with more textures and a nutritional boost.

Creative Ways to Present

For a casual dinner, serve the salmon atop a bowl of rice with the salsa and aji verde dolloped on the side for mixing as you please. If you’re entertaining, try plating smaller portions as elegant tapas on individual spoons or small plates to showcase the vivid colors and bold flavors of the Chipotle Salmon with Orange Salsa and Aji Verde Recipe. Garnish with edible flowers or microgreens for a show-stopping presentation.

Make Ahead and Storage

Storing Leftovers

Keep any leftover salmon, salsa, and aji verde in separate airtight containers in the refrigerator. This will help maintain freshness and prevent flavors from muddling. Stored properly, the components will keep well for up to two days. The salmon can lose some crispness but remains delightful reheated or cold in wraps or salads.

Freezing

While you can freeze cooked salmon, it’s best to freeze it before cooking if you plan to save it long term. The salsa and aji verde do not freeze well due to their fresh ingredients and avocado content. For freezing raw salmon, wrap it tightly and freeze for up to 3 months, then thaw completely before preparing the full recipe fresh.

Reheating

When reheating salmon, do so gently to avoid drying it out. A low oven temperature (around 275 degrees) for 10-15 minutes works well, or you can reheat briefly in a covered skillet over low heat. Avoid microwaving directly as it tends to overcook fish unevenly. Add fresh orange salsa and aji verde after reheating for the best flavor.

FAQs

Can I use other types of fish for this recipe?

Absolutely! While salmon is ideal due to its rich flavor and texture, you can substitute with other firm, fatty fish like trout or even mahi-mahi. Just adjust cooking times accordingly.

How spicy is the chipotle powder in this recipe?

The chipotle powder adds a smoky heat that is moderate but can be dialed up or down. If you’re sensitive to spice, start with ¼ teaspoon and increase slowly.

Can I make the orange salsa ahead of time?

Yes, make the cabbage and herb mixture ahead, but keep the orange segments separate until right before serving to keep the colors bright and the fruit juicy.

Is the aji verde sauce gluten-free?

Yes, the aji verde sauce is naturally gluten-free, as it contains fresh herbs, mayo, avocado oil, and spices without gluten ingredients.

What’s the best way to serve this for a dinner party?

Serve plated portions with rice bowls or assemble a build-your-own salmon bowl station with all ingredients on the side to let guests create their perfect plate.

Final Thoughts

There is something truly special about the combo of smoky chipotle salmon, bright orange salsa, and smooth aji verde that makes this recipe a winner every time. It’s perfect for weeknights when you want something quick but still feel like you’re dining out. I can’t wait for you to try the Chipotle Salmon with Orange Salsa and Aji Verde Recipe and make it a flavorful favorite in your home cooking. Enjoy every vibrant bite!