Ingredients

1 1/2 pounds salmon filet (skinless or skin-on, either works)

2 tablespoons taco seasoning (I use Siete)

2 tablespoons brown sugar

¼ to ½ teaspoon chipotle powder, depending on spice preference

Spritz of avocado oil

3 large navel oranges, cut into chunks (peeled with a knife, pith removed)

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)

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

A pinch of salt, to taste

Rice for serving

Instructions

Step 1: Make the orange salsa by tossing together the purple cabbage, chopped cilantro, minced red onion, olive or avocado oil, lime juice, jalapeño, sugar, and salt. Massage with your hands to soften the cabbage slightly. Keep the orange chunks separate until just before serving to prevent them from turning pink.

Step 2: Prepare the Aji Verde sauce by blending the mayo, cilantro leaves and stems, jalapeño, garlic, lime juice, olive oil, and a pinch of salt until smooth.

Step 3: Preheat your oven to 450°F (230°C) and place a rack near the top. Pat the salmon dry with paper towels and place it on a foil-lined sheet pan, leaving filets whole.

Step 4: Mix the taco seasoning, brown sugar, and chipotle powder. Coat the salmon filets evenly with this seasoning mix and spritz lightly with avocado oil.

Step 5: Bake the salmon near the top of the oven for 5 minutes. Then switch to broil and cook for another 4–6 minutes until it reaches your preferred doneness (medium is about 135°F internal temperature).

Step 6: Just before serving, fold the orange chunks into the cabbage slaw. Plate rice and aji verde side by side, flake some salmon over the top, and finish with a generous scoop of the orange salsa.

Tips & Variations

For extra smoky heat, add more chipotle powder or a splash of adobo sauce to the seasoning mix.

If you prefer a milder salsa, omit the jalapeños or replace them with milder green peppers.

Try serving with quinoa or cauliflower rice for a low-carb option.

Grilling the salmon instead of baking can add a delicious charred flavor.

FAQs

Can I use frozen salmon for this recipe?

Yes, just make sure to thaw it completely and pat it dry before seasoning and cooking to ensure even cooking and good texture.

How spicy is the chipotle powder in this dish?

The chipotle powder adds a smoky medium heat, but you can adjust the amount from ¼ to ½ teaspoon depending on your spice preference. Removing seeds from the jalapeño also helps control the heat level.