If you’re in the mood for a dish that brings a beautiful balance of smoky heat, fresh citrus brightness, and creamy herbaceous sauce, this Chipotle Salmon with Orange Salsa and Aji Verde Recipe is absolutely the one to try. It combines tender, perfectly seasoned salmon with a vibrant orange salsa that sings with color and flavor, all brought together by a luscious, zesty aji verde sauce that gives every bite a delightful kick. Trust me, once you dive into this recipe, it’ll quickly become one of your go-to meals to impress both weeknight diners and weekend guests alike.
Ingredients You’ll Need
This recipe uses simple yet essential ingredients that create layers of flavor and texture, making each bite exciting and well-rounded. From the smoky chipotle powder enhancing the salmon, to the fresh oranges and crunchy cabbage in the salsa, every element plays a crucial role.
- Salmon filet (1 1/2 pounds): Choose fresh, good-quality salmon for the best flavor and texture; skin-on or skinless both work wonderfully.
- Taco seasoning (2 tablespoons): Adds a robust base of warm spices, with Siete being my favorite for its authentic kick.
- Brown sugar (2 tablespoons): Delivers a subtle sweetness that balances the chipotle’s smoky heat.
- Chipotle powder (¼ to ½ teaspoon): Provides that smoky, spicy undertone—adjust to your personal heat preference.
- Avocado oil (spritz): Perfect for lightly coating the salmon to get a nice roast without overpowering flavors.
- Navel oranges (3 large): Peeled and chunked, these add juicy, sweet brightness to the salsa.
- Purple cabbage (small wedge, about 2 cups shredded): Adds gorgeous color and crunch to the salsa.
- Cilantro (½ cup chopped): For fresh herbal notes that brighten every bite.
- Red onion (small wedge, minced): Provides a sharp bite that contrasts beautifully with the other flavors.
- Olive or avocado oil (1-2 tablespoons): Needed for tossing the salsa ingredients together smoothly.
- Lime juice (from 2 limes): Offers essential acidity to balance the sweetness in the salsa.
- Jalapeño (half, seeds and ribs removed): Adds mild heat and a fresh peppery note.
- Sugar (1 tablespoon) and salt (½ teaspoon, more to taste): Key for seasoning and rounding out flavors in the salsa.
- Olive oil (2 tablespoons) for aji verde: Helps create the rich, creamy texture.
- Mayo (½ cup): The base of the aji verde sauce, making it luscious and smooth.
- Cilantro leaves and stems (1 cup): Blended into the sauce for vibrant green color and freshness.
- Jalapeño (half, seeds and ribs removed): Adds depth and gentle heat to the aji verde.
- Garlic clove (1): Brings a pungent umami layer to the sauce.
- Lime juice (from 1 lime): Brightens and balances the richness of the aji verde.
- Salt (a pinch, to taste): Essential seasoning for the sauce.
- Rice for serving: A neutral base to soak up all the incredible flavors.
How to Make Chipotle Salmon with Orange Salsa and Aji Verde Recipe
Step 1: Make the Orange Salsa
Start by tossing together all the salsa ingredients except the oranges—that means the shredded cabbage, cilantro, red onion, olive or avocado oil, lime juice, jalapeño, sugar, and salt. Use your hands to massage the cabbage gently. This step softens its texture, making it more pleasant to eat and allowing the flavors to meld beautifully. Keep the orange chunks aside until just before serving to prevent them from breaking down or turning pink.
Step 2: Prepare the Aji Verde Sauce
Blend the mayo with cilantro leaves and stems, the remaining half jalapeño, garlic, lime juice, olive oil, and a pinch of salt until you have a smooth, vibrant green sauce. The aji verde will bring a bright, creamy element that perfectly complements the smoky salmon and the fresh salsa.
Step 3: Season and Prep the Salmon
Preheat your oven to 450 degrees Fahrenheit and place a rack near the top. Pat your salmon dry using paper towels to ensure the seasoning sticks well and the outside crisps nicely. Mix the taco seasoning, brown sugar, and chipotle powder, then coat each filet evenly. Finish by spritzing a light spray of avocado oil over the salmon to help it roast beautifully without drying out.
Step 4: Bake and Broil the Salmon
Place the salmon filets on a foil-lined sheet pan and bake them near the top of the oven for 5 minutes. Then switch the oven to broil and cook for an additional 4 to 6 minutes until the salmon reaches your preferred doneness—medium (around 135 degrees) is ideal for tender, flaky fish with a slightly pink center.
Step 5: Assemble and Serve
Right before plating, fold the orange chunks into the cabbage slaw. On each plate or shallow bowl, arrange a bed of rice alongside a generous drizzle or dollop of the aji verde sauce. Flake portions of the warm salmon over the top, then crown the dish with a heaping scoop of the orange salsa. This combination of textures and flavors is absolutely irresistible.
How to Serve Chipotle Salmon with Orange Salsa and Aji Verde Recipe
Garnishes
For an extra pop, scatter a few fresh cilantro leaves or a sprinkle of toasted pepitas on top. A thin lime wedge on the side invites diners to add more citrus brightness if desired. Garnishes not only add visual appeal but also boost the refreshing notes of the dish.
Side Dishes
While the recipe serves with rice perfectly, consider pairing it with simple roasted vegetables like asparagus or snap peas for added crunch. A light quinoa salad or even warm tortillas can round out the meal and soak up the zesty aji verde sauce.
Creative Ways to Present
Try serving the salmon deconstructed on a vibrant platter, letting guests build their own tacos with soft tortillas, extra salsa, and aji verde drizzle. Alternatively, layer the components in a glass bowl or jar for a colorful salad parfait—ideal for picnic or lunch planning.
Make Ahead and Storage
Storing Leftovers
Store any cooked salmon in an airtight container in the refrigerator for up to 3 days. Keep the orange salsa and aji verde sauces in separate containers to maintain their freshness and texture—this way, nothing gets soggy or blends prematurely.
Freezing
While the salmon can be frozen, the fresh salsa and aji verde don’t fare well in the freezer due to their fresh, vibrant ingredients. Freeze only the cooked salmon in a freezer-safe container or wrap, for up to 1 month. Thaw gently in the fridge before reheating.
Reheating
Gently reheat salmon in a low oven (around 275 degrees Fahrenheit) or steam briefly to avoid drying it out. Avoid microwaving, which can toughen the fish. Serve reheated salmon with fresh orange salsa and aji verde added cold for the best flavor contrast.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While salmon is perfect thanks to its rich flavor and texture, you can try this recipe with other firm fish like trout, halibut, or black cod. Just keep an eye on cooking times as they may vary.
How spicy is the chipotle and jalapeño in this dish?
The heat level is moderate and can be adjusted. The chipotle powder adds smoky warmth, while the jalapeños bring a fresh subtle spice. You can reduce or omit these ingredients if you prefer a milder dish, or add more if you love the heat.
Is the aji verde sauce similar to guacamole?
Not quite. Aji verde is a creamy, herby, and tangy sauce made with mayo, cilantro, jalapeño, and lime juice—no avocado involved—making it lighter and more versatile as a drizzle or dip.
Can I prepare the orange salsa in advance?
You can prepare the cabbage mixture up to 24 hours ahead and keep it refrigerated. Just add the orange chunks right before serving to maintain their fresh texture and vibrant flavor.
What can I substitute for mayo in the aji verde?
If you prefer a lighter option or avoid mayo, Greek yogurt works well as a substitute, providing creaminess with tang and slightly less richness.
Final Thoughts
This Chipotle Salmon with Orange Salsa and Aji Verde Recipe is a fantastic, flavor-packed meal that feels both comforting and exciting. It’s a perfect balance of smoky, sweet, tangy, and fresh elements that come together effortlessly, making it a standout dinner option at any time. Give it a go and watch how quickly it becomes a beloved dish in your kitchen!
Print
Chipotle Salmon with Orange Salsa and Aji Verde Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired
Description
A vibrant and flavorful Chipotle Salmon recipe featuring tender baked salmon filets seasoned with smoky chipotle and brown sugar, paired with a fresh orange cabbage salsa and a zesty Aji Verde sauce. This dish combines baked and broiled salmon with a crisp, citrusy slaw and creamy herbaceous sauce, perfect for a fresh and balanced meal that serves four.
Ingredients
For the Salmon
- 1 1/2 pounds salmon filet (skinless or skin-on)
- 2 tablespoons taco seasoning (Siete brand recommended)
- 2 tablespoons brown sugar
- ¼ to ½ teaspoon chipotle powder (adjust for spice preference)
- Spritz of avocado oil
For the Orange Salsa
- 3 large navel oranges, peeled, pith removed and cut into chunks
- Small wedge purple cabbage, finely shredded or pulsed in food processor (about 2 cups)
- ½ cup chopped cilantro
- Small wedge red onion, minced (about ¼ cup)
- 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 (adjust 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
To Serve
- Rice
Instructions
- Make Orange Salsa: Combine the shredded cabbage, chopped cilantro, minced red onion, olive or avocado oil, lime juice, jalapeño, sugar, and salt in a bowl. Massage the mixture by hand to soften the cabbage slightly. Add the orange chunks just before serving to prevent them from discoloring.
- Make Aji Verde: Blend together the olive oil, mayonnaise, cilantro leaves and stems, jalapeño, garlic, lime juice, and a pinch of salt until the sauce is smooth and creamy. Adjust seasoning if necessary.
- Prep Salmon: Preheat the oven to 450°F (230°C) and position a rack near the top. Pat the salmon dry with paper towels. Place the salmon filets on a foil-lined sheet pan in one whole piece. Mix the taco seasoning, brown sugar, and chipotle powder together, then coat the salmon evenly with this seasoning blend. Lightly spritz the salmon with avocado oil.
- Bake Salmon: Bake the salmon on the top rack for 5 minutes. Then switch the oven to broil and broil the salmon for an additional 4 to 6 minutes until the salmon reaches medium doneness, about 135°F, or to your preferred cooking level.
- Serve: Add the orange chunks to the cabbage salsa right before plating. Place a serving of rice and a dollop of aji verde side by side on each plate or shallow bowl. Flake some salmon chunks on top, and finish with a generous scoop of the orange cabbage salsa. Enjoy immediately.
Notes
- Salmon skin-on or skinless filets both work well for this recipe.
- Adjust chipotle powder for desired heat level.
- The orange chunks should be added last to the salsa to keep their vibrant color.
- Check salmon internal temperature with a meat thermometer for perfect doneness.
- You can swap rice for quinoa or cauliflower rice for a variation.
