If you are looking to wow your taste buds and impress friends with a vibrant, flavor-packed dish, you have found your winner in this Chipotle Salmon with Orange Salsa and Aji Verde Recipe. Imagine perfectly baked salmon fillets seasoned with smoky chipotle and sweet brown sugar, paired beautifully with a crisp, tangy orange salsa and a fresh, zesty aji verde sauce. This dish dances between smokiness, citrus brightness, and herbal vibrancy, making it an absolute joy to eat any day of the week.
Ingredients You’ll Need
The beauty of this recipe lies in its simple and fresh ingredients, each bringing their unique flair to the plate. From the rich salmon to the bright citrus and the spicy, creamy sauces, every component is essential for creating that balanced, crave-worthy flavor and delightful texture.
- Salmon (1 1/2 pounds): Choose fresh fillets, skin on or off, for a juicy, flaky protein that takes on the seasoning beautifully.
- Taco seasoning (2 tablespoons): Adds depth and warmth with a blend of spices that complements the chipotle without overpowering.
- Brown sugar (2 tablespoons): Balances the smoky heat with a hint of sweetness for perfectly caramelized salmon.
- Chipotle powder (¼ to ½ teaspoon): Brings smokiness and a gentle kick; adjust to your spice tolerance.
- Avocado oil (spritz): Helps crisp the salmon and adds a light, buttery flavor.
- Navel oranges (3 large): Peeled and chunked, they provide juicy, sweet bursts of citrus in the salsa.
- Purple cabbage (about 2 cups): Finely shredded for crunch and vibrant color in the salsa mix.
- Cilantro (½ cup chopped): Freshness and herbaceous notes that brighten the entire dish.
- Red onion (¼ cup minced): Adds sharpness and a subtle bite to the salsa.
- Olive or avocado oil (1-2 tablespoons): Used in the salsa and dressing for silkiness and flavor meld.
- Lime juice (from 2 limes): The perfect acidity to lift the salsa and aji verde flavors.
- Jalapeño (half, ribs and seeds removed): Adds mild heat and a vegetal freshness to the sauces.
- Sugar (1 tablespoon) and salt (½ teaspoon): Balance for the salsa’s flavors, enhancing every element.
- Mayo (½ cup): Creates the creamy base for the aji verde, smoothing out the spice and herbs.
- Cilantro leaves and stems (1 cup): The stars of the aji verde, delivering a zesty, green vibrancy.
- Garlic (1 clove): Adds depth and a gentle warmth to the sauce.
- Lime juice (juice of 1 lime): Extra acidity for the aji verde, brightening the creamy sauce.
- Rice: A perfect neutral bed that soaks up all the wonderful juices and sauces.
How to Make Chipotle Salmon with Orange Salsa and Aji Verde Recipe
Step 1: Make the Orange Salsa
Start by combining the shredded purple cabbage, chopped cilantro, minced red onion, olive or avocado oil, lime juice, jalapeño, sugar, and salt in a bowl. Massage the mixture gently with your hands to soften the cabbage a little—it helps balance the texture without making it soggy. You’ll add the juicy chunks of orange right before serving to keep their color and freshness intact.
Step 2: Prepare the Aji Verde Sauce
In a blender, combine the mayonnaise, cilantro (both leaves and stems), jalapeño, garlic, lime juice, and a pinch of salt. Blend until smooth and creamy. This vibrant, herbaceous sauce adds an irresistible zing that cuts through the richness of the salmon perfectly.
Step 3: Prep the Salmon
Preheat your oven to 450 degrees Fahrenheit and position a rack near the top. Pat the salmon dry thoroughly with paper towels to ensure a beautiful crust forms. Place the salmon on a foil-lined sheet pan. Mix the taco seasoning, brown sugar, and chipotle powder together, then coat the salmon fillets evenly with this smoky-sweet blend. Lightly spritz the salmon with avocado oil to promote a golden finish.
Step 4: Bake and Broil the Salmon
Bake the salmon for 5 minutes near the top of the oven. Then switch to the broiler setting and cook for an additional 4 to 6 minutes, depending on your preferred doneness. I adore mine medium, with a slightly translucent center, which is about 135 degrees internal temperature. The high heat locks in juices while creating a beautiful caramelized exterior.
Step 5: Assemble and Serve
Just before plating, fold the fresh orange chunks into the cabbage salsa for the perfect balance of texture and tropical sweetness. On each plate or shallow bowl, arrange rice alongside a generous spoonful of aji verde. Flake chunks of the warm salmon over the top and finish everything with a big scoop of the bright salsa. The result is a colorful, lively plate that tastes like sunshine and celebration in every bite.
How to Serve Chipotle Salmon with Orange Salsa and Aji Verde Recipe
Garnishes
Fresh cilantro sprigs, thin slices of jalapeño for extra kick, or a few bright lime wedges make excellent garnishes that enhance the already vibrant flavors. A light dusting of smoked paprika can also add a beautifully smoky aroma and color contrast.
Side Dishes
While rice is a classic base, consider serving this salmon with quinoa or cauliflower rice to keep it light. Roasted sweet potatoes or grilled asparagus complement the smoky and citrus notes wonderfully, rounding out the meal with more color and texture.
Creative Ways to Present
For a stunning presentation, serve this dish in individual shallow bowls layered with rice, then the salmon, and topped with both the salsa and aji verde sauces artistically drizzled. You can also turn it into a taco night star by flaking the salmon and stuffing it into warm corn tortillas with the orange salsa and aji verde for a fresh twist.
Make Ahead and Storage
Storing Leftovers
Keep leftover salmon and salsa separate in airtight containers in the fridge for up to 3 days. The salmon retains its flavor best when kept away from the wet salsa to avoid sogginess.
Freezing
You can freeze cooked salmon for up to a month. Wrap it tightly in foil or plastic wrap before placing it in a freezer bag. The orange salsa and aji verde are best made fresh but can be refrigerated for up to two days if needed.
Reheating
Reheat the salmon gently in a low oven (around 275 degrees) wrapped in foil to prevent drying out. Avoid microwaving if you want to keep the tender texture. Serve with fresh salsa and chilled aji verde to revive the vibrant flavors.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While salmon’s rich, fatty flesh pairs beautifully with chipotle and citrus, you can try this recipe with trout, cod, or even mahi-mahi for a different but delicious experience.
How spicy is the Chipotle Salmon with Orange Salsa and Aji Verde Recipe?
The spice level is moderate and can be adjusted by tweaking the amount of chipotle powder and jalapeño used. If you prefer mild, reduce or omit the jalapeño. For more heat, leave in the seeds or add extra chipotle powder.
Is this recipe gluten-free?
Yes! All ingredients are naturally gluten-free, making this recipe suitable for those avoiding gluten. Just be sure your taco seasoning doesn’t contain hidden gluten additives.
Can I make this dish vegan?
While the salmon is obviously not vegan, you could swap it for grilled or roasted tofu or portobello mushrooms and keep the aji verde with vegan mayo to create a tasty plant-based alternative.
What type of rice works best with this dish?
Simple white or brown rice works well to soak up the sauces, but you could also use jasmine or basmati for a fragrant touch. For a lower-carb option, cauliflower rice is a perfect, light substitute.
Final Thoughts
This Chipotle Salmon with Orange Salsa and Aji Verde Recipe is one of those dishes that turns any ordinary mealtime into a mini celebration. The layers of smoky, sweet, tangy, and fresh flavors meld together creating a dish that’s both nourishing and exciting. I encourage you to try it soon—once you do, it might just become your new favorite weeknight or weekend dinner to share with family and friends.
Print
Chipotle Salmon with Orange Salsa and Aji Verde Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Halal
Description
This Chipotle Salmon with Orange Salsa and Aji Verde is a vibrant and flavorful dish featuring tender baked salmon seasoned with smoky chipotle and taco spices, paired with a fresh, tangy orange cabbage slaw and a zesty Aji Verde sauce. Perfect for a healthy weeknight dinner or entertaining guests, this recipe balances smoky heat and citrus brightness for a deliciously satisfying meal.
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
- 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
- About 2 cups finely shredded or pulsed purple cabbage
- ½ cup chopped cilantro
- ¼ cup minced red onion (about a small wedge)
- 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 (plus more to taste)
Aji Verde Sauce
- 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
- Pinch of salt, to taste
Additional
- Rice for serving
Instructions
- Make Orange Salsa: Combine the shredded cabbage, chopped cilantro, minced red onion, olive oil or avocado oil, lime juice, jalapeño, sugar, and salt in a bowl. Massage the ingredients together with your hands to soften the cabbage slightly. Set aside.
- Add Oranges to Salsa: Just before serving, fold in the peeled and chunked oranges into the cabbage mixture to avoid the oranges turning pink, keeping the salsa fresh and vibrant.
- Make Aji Verde Sauce: Add olive oil, mayo, cilantro leaves and stems, jalapeño, garlic, lime juice, and a pinch of salt to a blender. Blend until smooth and creamy. Adjust salt to taste.
- Prep Salmon: Preheat the oven to 450°F (230°C) and position an oven rack near the top. Pat salmon dry with paper towels. On a foil-lined sheet pan, place the salmon fillets in whole pieces. In a small bowl, mix the taco seasoning, brown sugar, and chipotle powder. Coat the salmon evenly with the seasoning blend and spritz lightly with avocado oil.
- Bake Salmon: Place the salmon in the oven and bake for 5 minutes near the top rack. Then switch the oven to broil and cook for an additional 4 to 6 minutes, or until the salmon reaches medium doneness (around 135°F internal temperature).
- Serve: On serving plates or shallow bowls, place a base of rice and aji verde side by side. Flake chunks of the baked salmon on top, then finish by adding a generous scoop of the orange salsa. Serve immediately and enjoy!
Notes
- Adjust chipotle powder according to your spice tolerance.
- Use fresh navel oranges peeled properly to avoid any bitter pith in the salsa.
- Broiling time may vary depending on your oven; keep a close eye to avoid overcooking.
- For a lighter version, substitute mayo in the aji verde sauce with Greek yogurt.
- This dish pairs wonderfully with steamed jasmine or basmati rice.
