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Introduction
Chimichurri sauce, born in the kitchens of Argentina, has long been the go-to accompaniment for grilled meats in South American cuisine. This modern fusion dish pairs the traditional sauce with tender salmon, creating a beautiful marriage of New World and Old World flavors. While chimichurri typically accompanies beef, its bright, garlicky profile works wonderfully with rich fish like salmon, offering a healthier twist on the classic preparation. This dish has become increasingly popular in health-conscious restaurants across the Americas, where chefs appreciate how the fresh herbs and heart-healthy fish create a nutritious yet deeply satisfying meal.
Ingredients
• 4 (6-ounce) salmon fillets, skin-on, preferably wild-caught Atlantic
• 2 cups fresh flat-leaf parsley leaves, tightly packed
• 1 cup fresh cilantro leaves, tightly packed
• 4 medium garlic cloves, peeled
• 1 medium shallot, peeled and roughly chopped
• 2 tablespoons fresh oregano leaves
• 1/2 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon red pepper flakes
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons neutral cooking oil (such as grapeseed or avocado oil)
Step 1:
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil.
Step 2:
In a food processor, combine parsley, cilantro, garlic, shallot, and oregano. Pulse until finely chopped.
Step 3:
Add olive oil, red wine vinegar, lemon juice, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the herb mixture. Pulse until well combined but still slightly textured. Transfer to a bowl and set aside.
Step 4:
Pat salmon fillets dry with paper towels. Season with remaining salt and pepper.
Step 5:
Heat neutral oil in a large oven-safe skillet over medium-high heat. Place salmon skin-side up and sear for 3 minutes.
Step 6:
Transfer skillet to preheated oven and bake for 8-10 minutes, or until salmon is cooked through and flakes easily with a fork.
Q: Can I make the chimichurri sauce ahead of time?
A: Yes, the sauce can be made up to 24 hours in advance and stored in the refrigerator.
Q: How do I know when the salmon is done?
A: The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Q: Can I use dried herbs instead of fresh?
A: Fresh herbs are strongly recommended for authentic chimichurri flavor. Dried herbs will not provide the same taste or texture.
• For best results, choose salmon fillets of similar thickness for even cooking.
• Fresh herbs are essential for authentic chimichurri flavor - dried herbs are not recommended.
• Parsley and cilantro stems can be included for extra flavor.
• Wild-caught salmon can be substituted with farm-raised, but may affect omega-3 content.
• For dairy-free, gluten-free, paleo, and Whole30 compliant recipe.
• Mediterranean diet friendly.
• Contains fish (salmon).
Plate salmon skin-side down and generously spoon chimichurri sauce over the top. Serve immediately while hot.
Store cooked salmon and chimichurri sauce separately in airtight containers. Salmon will keep for up to 3 days, sauce for up to 1 week in the refrigerator.
Prepare the chimichurri sauce while the oven preheats to maximize efficiency.
- Don't overcook the salmon - it should be slightly translucent in the center
- Let salmon come to room temperature before cooking for more even results
- Make extra chimichurri sauce - it's great on other proteins and vegetables
Try using this recipe with other fish like halibut or sea bass. For a spicier version, double the red pepper flakes in the chimichurri.
Serve with a crisp white wine like Sauvignon Blanc or Pinot Grigio. Pairs well with roasted vegetables or quinoa.
Best in spring and summer when fresh herbs are abundant, but available year-round
Contains fish (salmon). Made with herbs and olive oil. Free from dairy, gluten, nuts, eggs, and soy.
