Name: Chimichurri Salmon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Argentine
Ingredients: 4 salmon fillets (6 oz each); 2 tablespoons olive oil; Salt and pepper to taste; 1 cup fresh parsley, finely chopped; 1/2 cup fresh cilantro, finely chopped; 4 cloves garlic, minced; 1/3 cup red wine vinegar; 1/2 cup olive oil; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; Salt and pepper to taste

Description

Chimichurri Salmon is a flavorful and healthy dish that combines perfectly cooked salmon fillets with a vibrant, tangy chimichurri sauce. The herbaceous and garlicky sauce complements the rich, tender salmon, making it a delicious option for weeknight dinners or special occasions. Ready in under 30 minutes, this recipe is both quick and impressive.

Ingredients

Scale

For the Salmon:

4 salmon fillets (6 oz each)
2 tablespoons olive oil
Salt and pepper to taste

For the Chimichurri Sauce:

1 cup fresh parsley, finely chopped
1/2 cup fresh cilantro, finely chopped
4 cloves garlic, minced
1/3 cup red wine vinegar
1/2 cup olive oil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Salt and pepper to taste

Instructions

Prepare the Chimichurri Sauce: Within a medium-sized dish, mix together the parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper. After fully combining, remove from the heat to let the flavor meld.
Season the Salmon: Using paper towels, pat dry the salmon fillets. Season with salt and pepper after rubbing each side with a little olive oil.
Cook the Salmon:
- Grill Method: Set the grill’s temperature to medium-high. Place the salmon fillets skin-side down on the grill. Cook for 4-5 minutes per side, or until the salmon flake readily with a fork and is opaque.
- Pan-Seared Method: Heat a large skillet over medium-high heat. Add a tablespoon of olive oil. In the skillet, place the salmon fillets skin-side down. Fry the salmon for 4–5 minutes on each side, or until it is opaque and flake readily.
Serve: Transfer the cooked salmon to a serving platter. Spoon the chimichurri sauce generously over each fillet. Serve immediately.

Notes

For a milder sauce, reduce the amount of red pepper flakes.
Chimichurri may be prepared in advance and kept for up to a week in the fridge.
This recipe goes nicely with rice, fresh salads, or roasted veggies.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Grilling
Cuisine: Argentine