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Chipotle Salmon with Orange Salsa and Aji Verde Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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