Description
This vibrant Chipotle Salmon recipe features perfectly seasoned and oven-baked salmon filets paired with a refreshing orange salsa and zesty Aji Verde sauce. The combination of smoky chipotle, sweet citrus, and creamy, herbaceous sauce creates a balanced and flavorful meal perfect for a quick weeknight dinner or a special occasion.
Ingredients
Scale
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 (adjust to spice preference)
- Spritz of avocado oil
Orange Salsa
- 3 large navel oranges, peeled and cut into chunks (pith removed)
- 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 (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
To Serve
- Rice, cooked (quantity as desired)
Instructions
- Make Orange Salsa: In a large bowl, combine the shredded purple cabbage, chopped cilantro, minced red onion, olive or avocado oil, lime juice, jalapeño, sugar, and salt. Use your hands to massage the mixture lightly to soften the cabbage. Do not add the orange chunks yet to prevent them from turning pink.
- Make Aji Verde: In a blender or food processor, combine olive oil, mayonnaise, cilantro leaves and stems, jalapeño, garlic, lime juice, and a pinch of salt. Blend until the sauce is smooth and well combined.
- Prep Salmon: Preheat your oven to 450°F (232°C) and place a rack near the top of the oven. Pat the salmon filets dry thoroughly with paper towels. Place them on a foil-lined sheet pan in one piece. Mix together the taco seasoning, brown sugar, and chipotle powder, then coat the salmon evenly with this seasoning blend. Lightly spritz the salmon with avocado oil to prevent drying and help it crisp.
- Bake Salmon: Place the salmon on the top rack of the preheated oven and bake for 5 minutes. Then switch the oven to broil and broil the salmon for an additional 4-6 minutes until it reaches your desired doneness (medium is about 135°F internal temperature).
- Serve: Gently fold the peeled and chunked oranges into the cabbage slaw right before serving to keep their color and texture fresh. On each plate or shallow bowl, arrange a portion of cooked rice and a generous spoonful of Aji Verde side by side. Flake the cooked salmon over the rice, then top with a scoop of the orange salsa mixture. Serve immediately and enjoy a delightful balance of smoky, sweet, tangy, and fresh flavors.
Notes
- The chipotle powder amount can be adjusted based on your spice preference.
- If you do not have a broiler, you can continue baking the salmon for a slightly longer period until cooked through.
- For a gluten-free meal, ensure your taco seasoning does not contain gluten ingredients.
- This recipe works well with either skin-on or skinless salmon filets.
- You can substitute mayonnaise with a vegan mayo if you prefer a vegan version, but salmon itself is not vegan or vegetarian.
- Make sure to pat the salmon dry to get a better crust when baking.
- The orange salsa can be customized with other citrus like grapefruit or blood oranges based on availability.
