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Chipotle Salmon with Orange Salsa and Aji Verde Recipe

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4.2 from 26 reviews

This Chipotle Salmon with Orange Salsa and Aji Verde is a vibrant and flavorful dish combining tender baked salmon with a smoky chipotle seasoning, fresh and zesty orange cabbage salsa, and a bright, herbaceous aji verde sauce. Perfectly balanced between spicy, sweet, and tangy elements, it’s a delightful main course served with rice that impresses with minimal effort.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

For the Salmon

  • 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

For the Orange Salsa

  • 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)

For the Aji Verde Sauce

  • 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

For Serving

  • Cooked rice

Instructions

  1. Make Orange Salsa: In a large bowl, combine the shredded purple cabbage, chopped cilantro, minced red onion, olive or avocado oil, lime juice, minced jalapeño (with ribs and seeds removed), sugar, and salt. Massage with your hands to soften the cabbage slightly. Add the peeled orange chunks just before serving to keep them fresh and prevent browning.
  2. Make Aji Verde Sauce: In a blender or food processor, combine the olive oil, mayonnaise, cilantro (leaves and stems), jalapeño (ribs and seeds removed), garlic clove, lime juice, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning to taste.
  3. Prep Salmon: Preheat your oven to 450°F (232°C) and place a rack near the top. Pat the salmon dry using paper towels. Place the salmon fillets on a foil-lined sheet pan in one piece. In a small bowl, mix the taco seasoning, brown sugar, and chipotle powder. Evenly coat the salmon fillets with this mixture, then spritz lightly with avocado oil.
  4. Bake Salmon: Bake the salmon on the top rack of the oven for 5 minutes. Then switch the oven to broil and broil the salmon for an additional 4 to 6 minutes, until cooked to your preferred doneness (medium is about 135°F or 57°C internal temperature).
  5. Serve: Add the orange chunks to the cabbage slaw mixture and give it a gentle toss. On each plate or shallow bowl, place a serving of cooked rice and a generous drizzle or dollop of aji verde. Flake a few chunks of the baked salmon on top, then finish with a scoop of the orange salsa. Enjoy the layered flavors!

Notes

  • You can use skin-on or skinless salmon fillets depending on preference; cooking times remain similar.
  • Adjust chipotle powder for spice level—you can omit if you prefer milder flavors.
  • The orange chunks should be added to the slaw just before serving to keep their vibrant color and texture.
  • Broiling adds a nice caramelized finish, but keep a close eye to avoid burning.
  • Serve with steamed white rice or your preferred grain to soak up the sauces and juices.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-inspired

Find it online: https://ellarecipe.com/chipotle-salmon-with-orange-salsa-and-aji-verde-recipe/