Introduction

This Chipotle Salmon with Orange Salsa and Aji Verde is a vibrant, flavorful dish that balances smoky spice with fresh citrus. Perfect for a weeknight dinner or entertaining, it combines tender salmon with a zesty salsa and creamy green sauce for a satisfying meal.

Chipotle Salmon with Orange Salsa and Aji Verde Recipe - Recipe Image

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, depending on spice preference
Spritz of avocado oil
3 large navel oranges, peeled and cut into chunks (pith removed)
Small wedge of purple cabbage, finely shredded or pulsed in a food processor (about 2 cups)
½ cup chopped cilantro
Small wedge of red onion, minced (about 1/4 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 (more to taste)
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
Rice for serving

Instructions

Make the Orange Salsa: Toss the shredded cabbage, chopped cilantro, minced red onion, olive or avocado oil, lime juice, jalapeño, sugar, and salt together. Massage with your hands to soften the cabbage slightly. Add the orange chunks just before serving to keep their color bright.
Make the Aji Verde: Blend the mayo, cilantro leaves and stems, jalapeño, garlic, lime juice, olive oil, and a pinch of salt until smooth. Adjust seasoning as needed.
Prepare the Salmon: Preheat the oven to 450°F and position a rack near the top. Pat the salmon dry with paper towels and place on a foil-lined sheet pan in one piece. Mix the taco seasoning, brown sugar, and chipotle powder, then coat the salmon evenly. Spritz lightly with avocado oil.
Bake the Salmon: Bake for 5 minutes near the top of the oven. Then switch to broil and cook for another 4–6 minutes until the salmon reaches medium doneness (about 135°F) or your preferred level.
Serve: Add the orange chunks to the cabbage slaw. Arrange rice and aji verde side by side on a plate or shallow bowl. Flake a few chunks of salmon on top and finish with a generous scoop of the orange salsa. Enjoy!

Tips & Variations

For a milder flavor, reduce or omit the chipotle powder and jalapeños.
Use skin-on salmon to get a crispy texture when broiling.
Switch oranges for grapefruit or blood oranges for a tangier twist.
Serve with quinoa or cauliflower rice for a low-carb option.

Storage

Store leftover salmon, salsa, and aji verde separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in the oven or microwave to avoid drying it out. Serve cold or at room temperature for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, thaw the salmon completely before seasoning and cooking to ensure even cooking and best texture.

How spicy is this dish?

The heat level can be adjusted by varying the amount of chipotle powder and jalapeño in the recipe. You can omit or reduce the peppers for a milder dish.

Chipotle Salmon with Orange Salsa and Aji Verde Recipe

Print Recipe

★★★★★

4.8 from 65 reviews

A vibrant and flavorful dish featuring tender chipotle-seasoned salmon baked to perfection, served with a fresh orange and cabbage salsa, and topped with a zesty aji verde sauce. Perfect for a light yet satisfying meal that balances smoky, sweet, and tangy flavors.

Author: Tara
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Mexican-inspired
Diet: Gluten Free

Ingredients

Scale

Salmon and Seasoning

1 1/2 pounds salmon filet (skinless or skin-on)
2 tablespoons taco seasoning (e.g., Siete brand)
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, cut into chunks (pith removed)
Small wedge of purple cabbage, finely shredded or pulsed in food processor (about 2 cups)
½ cup chopped cilantro
Small wedge of red onion, minced (about 1/4 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 (plus more to taste)

Aji Verde Sauce

2 tablespoons olive oil
1/2 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

Rice

Instructions

Make Orange Salsa: In a bowl, combine the shredded purple cabbage, chopped cilantro, minced red onion, olive or avocado oil, lime juice, jalapeño (ribs and seeds removed), sugar, and salt. Massage the mixture gently with your hands to soften the cabbage. Set aside without adding the orange chunks yet to prevent discoloration.
Make Aji Verde: In a blender or food processor, blend together olive oil, mayonnaise, cilantro leaves and stems, jalapeño (ribs and seeds removed), garlic clove, lime juice, and a pinch of salt until smooth and creamy.
Prep Salmon: Preheat your oven to 450°F (232°C) and position a rack near the top. Pat the salmon dry thoroughly with paper towels. Place the salmon filets on a foil-lined sheet pan intact. Mix together taco seasoning, brown sugar, and chipotle powder, then evenly coat the salmon filets with this seasoning blend. Lightly spritz the salmon with avocado oil.
Bake Salmon: Bake the salmon on the top rack for 5 minutes at 450°F. Then switch the oven to broil and broil the salmon for an additional 4-6 minutes, depending on thickness and desired doneness. The recipe suggests aiming for medium at about 135°F internal temperature.
Serve: Just before serving, fold the orange chunks gently into the cabbage salsa. On a plate or shallow bowl, place a serving of rice and a generous dollop of aji verde side by side. Flake the baked salmon over the rice and top everything with a scoop of the fresh orange salsa. Enjoy the layered flavors with a chef’s kiss!

Notes

You can use skin-on or skinless salmon filets based on preference.
Adjust chipotle powder to control spice heat according to your taste.
Massage the cabbage salsa mixture to soften for better texture before adding the oranges.
Use freshly peeled oranges and add them to the salsa only right before serving to keep color vibrant.
Monitor salmon closely when broiling to avoid overcooking.
Use a food thermometer for precise salmon doneness.

Keywords: salmon recipe, chipotle salmon, orange salsa, aji verde sauce, baked salmon, healthy seafood, Mexican seafood, cilantro sauce, easy salmon dinner