If you’re looking for a dish that bursts with vibrant flavors and feels like a festive celebration on your plate, this Chipotle Salmon with Orange Salsa and Aji Verde Recipe is exactly what you need. The smoky warmth of chipotle-infused salmon pairs beautifully with the bright, refreshing orange salsa and the herbal, zesty aji verde sauce, creating a harmony that’s both comforting and exciting. Whether you’re cooking for friends, family, or just treating yourself, this recipe turns a simple salmon filet into something extraordinary that’s sure to impress and satisfy.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—each component is straightforward and plays a crucial role in building the flavor, color, and texture of this dish. From the smoky chipotle powder enhancing the salmon, to the fresh oranges adding a juicy pop, and the aji verde bringing in a lush, herbal creaminess, these ingredients come together effortlessly.
- 1 1/2 pounds salmon filet: Skin-on or skinless works great; salmon is the star, rich and flaky.
- 2 tablespoons taco seasoning: Adds a blend of warm, savory spices—Siete brand is a favorite.
- 2 tablespoons brown sugar: Balances heat with subtle sweetness for perfect caramelization.
- ¼ to ½ teaspoon chipotle powder: Adjust for your preferred spice level; smoky and delicious!
- Spritz of avocado oil: Lightly coats the salmon to help it crisp and brown beautifully.
- 3 large navel oranges: Peeled and chunked, these bring juicy freshness and a burst of color.
- Small wedge of purple cabbage (about 2 cups): Finely shredded for crunch and vibrant color in the salsa.
- ½ cup chopped cilantro: Brightens the orange salsa with fresh herbal notes.
- Small wedge of red onion (about ¼ cup): Minced finely for a mild, sweet bite in the salsa.
- 1-2 tablespoons olive or avocado oil: Tossed with the slaw for silkiness and flavor.
- Juice of 2 limes (2-3 tablespoons): Adds tangy brightness to the salsa and balances richness.
- Half of a jalapeño (ribs and seeds removed): Brings gentle heat and a little crunch to the salsa.
- 1 tablespoon sugar + ½ teaspoon salt (more to taste): Perfect seasoning for the salsa’s balance.
- 2 tablespoons olive oil: Essential for the silky aji verde sauce base.
- ½ cup mayo: Creamy richness that mellows the spice in the aji verde.
- 1 cup cilantro leaves and stems: The herbaceous backbone of the green sauce.
- Half of a jalapeño pepper (ribs and seeds removed): Gives the aji verde a gentle kick.
- 1 clove garlic: Adds depth and a savory punch to the sauce.
- Juice of 1 lime: Gives the sauce a zesty tang and freshness.
- Pinch of salt, to taste: Enhances all the flavors perfectly.
- Rice for serving: A fluffy bed that helps soak up those amazing juices and sauces.
How to Make Chipotle Salmon with Orange Salsa and Aji Verde Recipe
Step 1: Prepare the Orange Salsa
Start by tossing all the salsa ingredients—except the oranges—together in a bowl. Use your hands to gently massage the purple cabbage; this softens the texture while keeping a pleasant crunch. The shredded cabbage, cilantro, red onion, jalapeño, lime juice, olive oil, sugar, and salt come together to create a beautifully balanced slaw that sings with freshness. Hold off on adding the delicate orange chunks until right before serving so they stay bright and don’t turn pink.
Step 2: Make the Aji Verde Sauce
In a blender or food processor, combine the cilantro leaves and stems, half jalapeño, garlic, mayo, lime juice, olive oil, and a pinch of salt. Blend until smooth and creamy. The aji verde sauce is vibrant green and incredibly fragrant, offering a lively, herbal counterpoint to the smoky salmon and sweet salsa. It’s an easy sauce that feels gourmet.
Step 3: Prepare and Season the Salmon
Preheat your oven to 450 degrees Fahrenheit and place a rack near the top for broiling later. Pat the salmon filets dry using paper towels; this is key to getting a nice crust. Place the salmon on a foil-lined baking sheet. In a small bowl, mix the taco seasoning, brown sugar, and chipotle powder. Rub this seasoning mix evenly over the salmon pieces. Finish by spritzing the filets lightly with avocado oil for that perfect sear.
Step 4: Bake and Broil the Salmon
Bake the salmon near the top of your oven for 5 minutes. Then switch your oven to broil and cook for an additional 4 to 6 minutes until the salmon reaches your ideal doneness—most love it medium at around 135 degrees internal temperature. Keep an eye on it in the broiler to prevent overcooking, but you want a little crispness on the edges and a juicy center.
Step 5: Assemble and Serve
Just before serving, fold the juicy orange chunks into the cabbage slaw to keep them fresh and vibrant. On each plate or shallow bowl, arrange a scoop of rice and a generous dollop of aji verde side by side. Flake chunks of the warm, smoky salmon on top, then crown everything with a good helping of the orange salsa. The combination of textures, colors, and flavors will have you saying chef’s kiss in no time.
How to Serve Chipotle Salmon with Orange Salsa and Aji Verde Recipe
Garnishes
Fresh garnishes take this dish from wonderful to unforgettable. Sprinkle extra chopped cilantro on top to enhance the herbal brightness. A few thin slices of jalapeño add fresh heat and a pop of green, while a wedge of lime on the side invites your guests to add an extra spritz of citrus zing whenever they want.
Side Dishes
Rice is the traditional and perfect side, helping to soak up all the fantastic sauces. You could also try serving this dish with a light quinoa salad or roasted vegetables like asparagus or sweet potatoes to keep the meal balanced and colorful. A simple mixed greens salad with a tangy vinaigrette would also complement the richness beautifully.
Creative Ways to Present
If you want to wow your guests visually, serve the salmon over a vibrant black bean and corn salad or even a bed of lightly dressed spiralized zucchini noodles for a fresh twist. Layering the components in glass jars for a picnic or party setting can also add a fun, unexpected flair while keeping everything neat and easy to serve.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the cooked salmon, orange salsa, and aji verde separately in airtight containers in the refrigerator. This keeps each component fresh and prevents flavors from blending prematurely. The salmon will keep well for up to 3 days.
Freezing
Salmon can be frozen cooked or uncooked, but for best quality, freeze the raw seasoned filets before cooking. Wrap tightly in plastic wrap and foil or use a vacuum seal bag. Fruit-based salsa and fresh aji verde sauce don’t freeze well because the texture changes, so it’s best to prepare those fresh when you serve the dish.
Reheating
Reheat the salmon gently in a low oven (around 275 degrees Fahrenheit) for about 10-15 minutes until warmed through to avoid drying it out. The orange salsa is best served fresh and cold, so just give it a quick stir before plating. The aji verde can be served chilled or at room temperature.
FAQs
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but make sure to thaw it fully and pat it dry before seasoning and cooking. This helps achieve the best texture and flavor.
What if I don’t like spicy food?
You can reduce or omit the jalapeño and chipotle powder to make this dish milder. The orange salsa and aji verde still provide amazing flavor without much heat.
Can I make the orange salsa ahead of time?
You can prepare the cabbage mix in advance, but add the orange chunks only just before serving to keep them bright and juicy.
Is there a substitute for mayo in the aji verde?
Absolutely! You can use Greek yogurt or sour cream for a lighter, tangier version of the sauce that still tastes fantastic.
What kind of rice works best for serving with this dish?
Long-grain white rice or jasmine rice are great choices because they’re fluffy and absorb the flavors well, but brown rice or cilantro-lime rice can also add extra flavor and texture.
Final Thoughts
This Chipotle Salmon with Orange Salsa and Aji Verde Recipe is one of those special dishes that effortlessly balances smoky, sweet, tangy, and spicy elements into a perfect harmony. It’s approachable enough for a weeknight dinner, yet special enough to share with guests when you want to impress. Trust me, once you try it, it’ll become one of your go-to favorites that brightens up any meal with its joyous flavors. Happy cooking!
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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 Dish
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Description
This Chipotle Salmon with Orange Salsa and Aji Verde is a vibrant and flavorful dish combining perfectly seasoned baked salmon with a bright, citrusy slaw and a creamy, herby green sauce. The salmon is coated with a smoky, slightly sweet chipotle spice blend, baked to a tender medium. The orange salsa adds a refreshing, tangy crunch with shredded purple cabbage, cilantro, and red onion, while the aji verde sauce brings a zesty, creamy finish inspired by South American flavors. Served over rice, this dish is an impressive yet approachable meal perfect for weeknight dinners or entertaining.
Ingredients
Salmon and Seasoning
- 1 1/2 pounds salmon filet (skin-on or skinless)
- 2 tablespoons taco seasoning (Siete brand recommended)
- 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 and cut into chunks (pith removed)
- About 2 cups finely shredded or pulsed purple cabbage (small wedge)
- ½ cup chopped cilantro
- About ¼ 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 (plus more to taste)
- 2 tablespoons olive oil
Aji Verde Sauce
- 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
- Cooked rice
Instructions
- Make Orange Salsa: In a large bowl, combine the shredded cabbage, chopped cilantro, minced red onion, olive or avocado oil, lime juice, minced jalapeño, sugar, and salt. Massage the mixture gently with your hands to soften the cabbage slightly and blend the flavors together. Do not add the orange chunks yet to prevent them from discoloring.
- Make Aji Verde: In a blender or food processor, combine the mayonnaise, cilantro leaves and stems, jalapeño, garlic, lime juice, and a pinch of salt. Blend until smooth and creamy, adjusting seasoning to taste. Set aside.
- Prep Salmon: Preheat your oven to 450°F (230°C) and position a rack near the top. Pat the salmon filets dry with paper towels and place them on a foil-lined baking sheet, keeping the filets whole.
- Season Salmon: In a small bowl, mix together the taco seasoning, brown sugar, and chipotle powder. Coat the salmon evenly with the spice mixture. Spritz the tops lightly with avocado oil for moisture and crisping.
- Bake Salmon: Place the baking sheet in the oven near the top rack and bake the salmon for 5 minutes. After 5 minutes, switch the oven setting to broil and broil the salmon for an additional 4 to 6 minutes, or until it reaches your preferred doneness. Medium is recommended at about 135°F internal temperature.
- Finish Orange Salsa: Just before serving, gently fold the orange chunks into the cabbage slaw to preserve their bright color and texture.
- Serve: Plate cooked rice with a side of aji verde. Flake chunks of the baked salmon over the rice and top with a generous scoop of the orange salsa. Enjoy the combination of smoky, sweet, tangy, and creamy flavors!
Notes
- Use skin-on salmon if you prefer a crispier texture after baking, but skinless works just as well.
- You can adjust the chipotle powder quantity based on your spice tolerance.
- For a thinner aji verde sauce, add a little water or more lime juice during blending.
- To save time, the orange salsa can be prepared a few hours ahead, just add the oranges right before serving.
- This recipe pairs well with white or brown rice but can also be served with quinoa for a healthier alternative.
