If you’re craving a vibrant, flavor-packed meal that feels fresh and zesty yet has a comforting warmth to it, the Chipotle Salmon with Orange Salsa and Aji Verde Recipe is about to become your new favorite. This dish balances smoky chipotle-spiced salmon with a bright, tangy orange salsa and a luscious, herbaceous aji verde sauce that brings everything together beautifully. Each bite bursts with layers of flavor that excite your palate while delivering a comforting and wholesome meal that’s perfect any night of the week.
Ingredients You’ll Need
Getting the ingredients right is key for vibrant colors, bold flavors, and that perfect balance of smoky, sweet, tangy, and fresh notes. Each component brings something special to the table — from the rich salmon, zesty citrus, fresh cilantro, to the subtle heat of jalapeño and chipotle powder.
- Salmon filet (1 1/2 pounds): Choose fresh, high-quality salmon for tender, flaky texture and rich flavor.
- Taco seasoning (2 tablespoons): Adds a well-rounded blend of spices that enhances the chipotle’s smoky warmth.
- Brown sugar (2 tablespoons): Brings a subtle sweetness to balance the smoky and spicy notes on the salmon.
- Chipotle powder (¼ to ½ teaspoon): Provides smoky heat; adjust according to your spice preference.
- Avocado oil (spritz): Perfect for coating the salmon lightly without overpowering flavors.
- Navel oranges (3 large): Peeled and sectioned to add bright, juicy bursts of citrus to the salsa.
- Purple cabbage (about 2 cups): Adds crisp texture and a beautiful pop of color to the orange salsa.
- Cilantro (½ cup chopped): Brings fresh, herbal brightness that lifts the entire dish.
- Red onion (¼ cup minced): Imparts sharpness and crunch to the salsa for a nice contrast.
- Olive oil or avocado oil (1-2 tablespoons): Helps marry flavors in the salsa and aji verde sauce.
- Juice of 2 limes (2-3 tablespoons): Adds tang and enhances all the fresh ingredients.
- Half of a jalapeño (ribs and seeds removed): Adds gentle heat without overwhelming the dish.
- Sugar (1 tablespoon) + salt (½ teaspoon): Balances acidity and rounds out flavors in the salsa.
- Olive oil (2 tablespoons): For the creamy aji verde sauce, providing richness and smooth texture.
- Mayo (½ cup): Makes the aji verde luxuriously creamy and silky.
- Cilantro leaves and stems (1 cup): The star herb for that unmistakable green sauce vibrancy.
- Garlic (1 clove): Adds pungency and depth to the aji verde.
- Juice of 1 lime: Gives the aji verde a lively, bright finish.
- Salt (pinch): Enhances and balances all the flavors perfectly.
- Rice (for serving): A simple base to soak 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 everything except the orange chunks in a bowl. Toss the shredded purple cabbage, chopped cilantro, minced red onion, lime juice, olive oil, minced jalapeño, sugar, and salt together, then massage gently with your hands. This softens the cabbage nicely and lets the flavors meld. Hold off on adding the oranges until just before serving, so they stay bright and fresh without turning the slaw pink.
Step 2: Prepare the Aji Verde Sauce
Pop the mayo, olive oil, cilantro leaves and stems, jalapeño, garlic, lime juice, and salt into a blender. Blitz until smooth and creamy, creating a vibrant green sauce that’s fresh with a subtle kick. The aji verde adds a refreshing herbal note and luxurious texture that pairs brilliantly with the smoky salmon and tangy salsa.
Step 3: Prep the Salmon
Preheat your oven to 450 degrees Fahrenheit and position a rack near the top. Pat the salmon dry with paper towels—this step is crucial for getting a nice crust. Place the salmon on a foil-lined sheet pan. Mix the taco seasoning, brown sugar, and chipotle powder together, then coat the salmon filets evenly. Finish with a gentle spritz of avocado oil to keep the fish moist and help caramelize the spices.
Step 4: Bake and Broil the Salmon
Bake the salmon for 5 minutes near the top of your oven, then switch to broil and cook for an additional 4 to 6 minutes depending on your preferred doneness. I love it medium, around 135 degrees, where it flakes beautifully but stays juicy. Keep a close eye during broiling to get a nicely caramelized exterior without drying out the fish.
Step 5: Assemble and Serve
Just before plating, fold in the orange chunks into your cabbage salsa to keep everything fresh and vibrant. On each plate, layer a bed of fluffy rice, add a generous spoonful of aji verde sauce on the side, then flake portions of the warm salmon over the rice. Top with a scoop of the zesty orange salsa for that perfect burst of flavor in every bite. Trust me, it’s irresistible.
How to Serve Chipotle Salmon with Orange Salsa and Aji Verde Recipe
Garnishes
A sprinkle of fresh cilantro leaves or a few thin slices of fresh jalapeño can add an extra pop of color and brightness. For a touch of crunch, toasted pepitas or chopped roasted almonds make a delightful finish that contrasts beautifully with the creamy aji verde and tender salmon.
Side Dishes
Simple, lightly seasoned rice is ideal, soaking up all the delicious juices. You could also serve with roasted sweet potatoes, grilled vegetables, or a crisp green salad drizzled with lime vinaigrette for extra freshness and textural balance alongside this robust, flavorful dish.
Creative Ways to Present
For a fun twist, turn this into a build-your-own bowl where everyone assembles their own plates with salmon, orange salsa, aji verde, and rice. Another option is to serve the salmon atop crisp tostadas with dollops of salsa and a drizzle of aji verde for vibrant salmon tacos that are bursting with flavor and color.
Make Ahead and Storage
Storing Leftovers
Store leftover salmon, salsa, and aji verde in separate airtight containers in the refrigerator. This keeps flavors fresh and textures intact for up to 2 days. Keeping them separate prevents the salsa and sauce from making the salmon soggy.
Freezing
Freezing salmon with this recipe is not ideal due to the fresh citrus and creamy elements, which don’t freeze well. However, the seasoned salmon filets themselves can be frozen uncooked for up to 3 months. Thaw overnight in the fridge before cooking fresh salsa and aji verde to serve.
Reheating
Gently reheat salmon in a warm oven at 275 degrees Fahrenheit, wrapped in foil to keep moisture in. Avoid microwaving to prevent drying out. Serve with fresh salsa and aji verde for a restaurant-quality feel any day of the week.
FAQs
Can I use other types of fish instead of salmon?
Absolutely! While salmon’s rich flavor and texture shine in this Chipotle Salmon with Orange Salsa and Aji Verde Recipe, you could try firm white fish like cod, halibut, or mahi-mahi as delicious alternatives.
How spicy is this dish? Can I make it milder?
The chipotle powder and jalapeños give a moderate smoky heat, but you can always reduce or omit them to suit your taste. Removing the ribs and seeds from the jalapeño also tones down the heat without losing complexity.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as your taco seasoning contains no gluten. Always check seasoning labels if you’re sensitive or cooking for someone with allergies.
What’s the best way to peel the oranges for the salsa?
Use a sharp knife to carefully peel away the skin and white pith, then segment the oranges by cutting between the membranes. This yields beautiful juicy chunks without bitterness from the pith, keeping the salsa bright and fresh.
Can I make the aji verde sauce ahead of time?
Definitely! Aji verde tastes even better when the flavors meld for a few hours in the fridge. Just keep it in an airtight container and stir before serving. It stays fresh up to 3 days refrigerated.
Final Thoughts
This Chipotle Salmon with Orange Salsa and Aji Verde Recipe is a dish I return to again and again whenever I want something that feels both special and effortless. The harmony of smoky salmon, bright citrus salsa, and creamy herb sauce is a knockout every time. I hope you enjoy making it as much as I enjoy sharing it. Give it a try and watch it become a standout favorite in your kitchen too!
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 Course
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Halal
Description
This Chipotle Salmon recipe features tender salmon filets seasoned with taco spices and baked to perfection, paired with a vibrant orange salsa and a tangy, herbaceous aji verde sauce. The dish is complemented with a colorful cabbage slaw and served alongside fluffy rice, creating a balanced and flavorful meal perfect for a quick and healthy dinner.
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 (to taste)
- Spritz of avocado oil
Orange Salsa and Slaw
- 3 large navel oranges, peeled and cut into chunks
- A small wedge of purple cabbage, finely shredded or pulsed in a food processor (about 2 cups)
- ½ cup chopped cilantro
- A 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)
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
For Serving
- Rice
Instructions
- Make Orange Salsa: Combine the purple cabbage, chopped cilantro, minced red onion, olive or avocado oil, lime juice, jalapeño, sugar, and salt in a bowl. Massage the mixture with your hands to soften the cabbage slightly. Do not add the orange chunks yet to prevent them turning pink.
- Make Aji Verde: In a blender, combine olive oil, mayonnaise, cilantro leaves and stems, jalapeño, garlic, lime juice, and salt. Blend until the sauce is smooth and creamy.
- Prep Salmon: Preheat the oven to 450°F (230°C) with a rack positioned near the top. Pat the salmon dry with paper towels. Mix the taco seasoning, brown sugar, and chipotle powder in a bowl, then coat the salmon filets evenly with the seasoning. Lightly spritz the filets with avocado oil, then place them on a foil-lined sheet pan.
- Bake Salmon: Place the sheet pan with salmon in the oven and bake for 5 minutes near the top rack. Then broil for an additional 4-6 minutes until the salmon reaches your preferred doneness (medium is about 135°F internal temperature).
- Serve: Gently fold the chunked oranges into the cabbage slaw mixture right before plating. Serve a bed of rice and a side of aji verde sauce on a plate or shallow bowl. Flake the baked salmon over the rice, then top with a generous scoop of the orange salsa. Enjoy this vibrant and balanced dish!
Notes
- Taco seasoning can be homemade or store-bought; adjust the amount of chipotle powder based on your spice tolerance.
- Removing ribs and seeds from the jalapeño reduces the heat; keep them in for a spicier dish.
- Broiling time depends on the thickness of the salmon; monitor closely to avoid overcooking.
- You can use skin-on salmon for added crispiness; remove skin before eating if desired.
- Prepare the aji verde and slaw ahead of time and assemble before serving for convenience.
- Serve with warm rice or other grain alternatives like quinoa or couscous for variety.
