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Chipotle Salmon with Orange Salsa and Aji Verde Recipe

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4.1 from 72 reviews

This Chipotle Salmon with Orange Salsa and Aji Verde is a vibrant, flavorful dish combining tender, spice-rubbed salmon with a fresh, tangy orange salsa and a creamy, herbaceous aji verde sauce. Perfectly baked and broiled to achieve a moist and flaky texture, this recipe balances smoky heat with citrus brightness and fresh herbs, making it an ideal meal for a healthy and satisfying dinner.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Salmon and Seasoning

  • 1 1/2 pounds salmon filet (skinless or skin-on)
  • 2 tablespoons taco seasoning (preferably Siete)
  • 2 tablespoons brown sugar
  • ¼ to ½ teaspoon chipotle powder (adjust for spice preference)
  • Avocado oil spritz

Orange Salsa

  • 3 large navel oranges, peeled and cut into chunks (pith removed)
  • About 2 cups shredded or pulsed purple cabbage (small wedge of purple cabbage)
  • ½ cup chopped cilantro
  • 1/4 cup minced red onion (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 (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
  • A pinch of salt, to taste

Additional

  • Rice for serving

Instructions

  1. Make Orange Salsa: In a large bowl, combine the shredded or finely chopped purple 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 and allow flavors to meld, but do not add the orange chunks yet to prevent them from discoloring.
  2. Make Aji Verde: Blend together the olive oil, mayo, cilantro leaves and stems, jalapeño, garlic, lime juice, and salt until the sauce is smooth and creamy. Adjust seasoning to taste and set aside.
  3. Prep Salmon: Preheat your oven to 450°F (232°C) and place a rack near the top position. Pat the salmon filets dry thoroughly with paper towels. Line a sheet pan with foil and place the salmon filets on it as whole pieces.
  4. Season Salmon: In a small bowl, mix the taco seasoning, brown sugar, and chipotle powder. Coat the salmon filets evenly with this seasoning mixture. Lightly spritz the salmon with avocado oil to help with browning and flavor.
  5. Bake Salmon: Place the salmon on the top rack of the oven and bake for 5 minutes. Then switch the oven to broil and broil the salmon for an additional 4-6 minutes until it reaches your desired doneness, ideally medium at about 135°F (57°C) internal temperature.
  6. Finish Salsa and Serve: Just before serving, gently fold the orange chunks into the cabbage salsa mixture. Arrange rice and aji verde sauce side by side in shallow bowls or plates. Flake chunks of the baked salmon over the rice and salsa, then top with a generous scoop of the orange salsa. Serve immediately and enjoy!

Notes

  • Adjust chipotle powder quantity to your preferred spice level.
  • Use skin-on salmon for extra crispness if you broil skin-side up.
  • Peeling oranges carefully and removing pith prevents bitterness and ensures bright color in the salsa.
  • Massage the cabbage well to soften it for better texture in the salsa.
  • Check salmon internal temperature with a meat thermometer to avoid overcooking.
  • Aji verde can be made ahead and refrigerated to allow flavors to deepen.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Gluten Free

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