Chipotle Salmon with Orange Salsa and Aji Verde Recipe
A vibrant and flavorful Chipotle Salmon recipe featuring tender baked salmon seasoned with smoky chipotle and taco spices, paired with a refreshing orange and cabbage salsa, and a zesty aji verde sauce. This dish offers a perfect balance of smoky, tangy, and fresh flavors, ideal for a wholesome and colorful meal.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Salmon and Seasoning
- 1 1/2 pounds salmon filet (skinless or skin-on)
- 2 tablespoons taco seasoning (such as Siete brand)
- 2 tablespoons brown sugar
- ¼ to ½ teaspoon chipotle powder (adjust for spice preference)
- Spritz of avocado oil
Orange Salsa
- 3 large navel oranges, peeled, pith removed, cut into chunks
- A small wedge of purple cabbage, finely shredded or pulsed (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 (plus 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
- Pinch of salt, to taste
Other
- Rice for serving
Instructions
- Make Orange Salsa: In a large bowl, combine the shredded purple cabbage, chopped cilantro, minced red onion, olive or avocado oil, lime juice, diced jalapeño, sugar, and salt. Massage the mixture with your hands to soften the cabbage slightly. Do not add the oranges yet to avoid turning them pink.
- Make Aji Verde: In a blender or food processor, blend together olive oil, mayo, cilantro leaves and stems, jalapeño, garlic, lime juice, and a pinch of salt until the sauce is smooth and creamy.
- Prep Salmon: Preheat the oven to 450°F (230°C) and position a rack near the top. Pat the salmon dry with paper towels and place on a foil-lined sheet pan in one whole piece. Mix together taco seasoning, brown sugar, and chipotle powder. Evenly coat the salmon fillets with this seasoning mixture, then spritz lightly 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 4-6 minutes until cooked to your preferred doneness (medium is about 135°F internal temperature).
- Serve: Gently fold the orange chunks into the cabbage salsa. On each plate or shallow bowl, place a serving of rice and a dollop of aji verde side by side. Flake several chunks of salmon on top, and finish with a generous scoop of the orange salsa. Enjoy!
Notes
- You can use skin-on or skinless salmon fillets based on preference.
- Adjust chipotle powder quantity to suit your heat tolerance.
- Massaging the cabbage softens it and improves texture in the salsa.
- Adding oranges last keeps their vibrant color and freshness.
- Broiling at the end helps achieve a nice crust and caramelization on the salmon.
- Check internal temperature to avoid overcooking the salmon.
- This recipe pairs beautifully with steamed or Mexican rice.