Simple Grilled Salmon with Chimichurri

Simple Grilled Salmon with Chimichurri Recipe

If you’re looking for a delicious and healthy dish that’s super easy to whip up on a busy weeknight, you’re in for a treat! This Simple Grilled Salmon with Chimichurri is not only packed with flavor, but it comes together in no time. The juicy, flaky salmon pairs beautifully with the vibrant and zesty chimichurri sauce, making it a real winner for any occasion.

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes, perfect for weeknight dinners.
• Healthy and Nutritious: Packed with omega-3s, this meal is good for your heart.
• Flavor Explosion: The chimichurri’s herbs and garlic add a fresh kick that elevates the salmon.
• Versatile: Serve it with various sides like rice, salad, or even crusty bread.
• Great for Meal Prep: Make extra for delicious leftovers the next day.

Ingredients

• Salmon fillets
  Opt for skin-on fillets for extra crispy skin! You can substitute with trout or any firm white fish if you prefer.
• Fresh parsley
  The star of chimichurri! Cilantro can be a fun substitute for a different flavor profile.
• Fresh basil
  Adds a lovely aromatic hint; feel free to mix it up with mint for a twist.
• Garlic
  For that robust, savory goodness; granulated garlic can work in a pinch if you’re out of fresh.
• Olive oil
  You’ll want good quality here—extra virgin is best for flavor.
• Red wine vinegar
  For a tangy punch! White vinegar or lemon juice can also be used in a bind.
• Red pepper flakes
  Add some heat to your chimichurri! Adjust to taste based on your spice tolerance.
• Salt and pepper
  Essential for seasoning both the salmon and chimichurri sauce.

Full measurements are in the recipe card below.

How to Make the Recipe

1. Prepare the Chimichurri: In a bowl, combine chopped parsley, basil, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Mix well and let it sit while you prepare the salmon.

2. Preheat the Grill: Heat your grill or grill pan over medium-high heat. You want it hot enough to sear the salmon beautifully!

3. Season the Salmon: Pat the salmon fillets dry with paper towels and season with salt and pepper on both sides.

4. Grill the Salmon: Place the salmon skin-side down on the grill. Grill for about 4-6 minutes, depending on thickness. Flip carefully and grill for another 3-5 minutes, until it flakes easily with a fork.

5. Serve: Remove the salmon from the grill and drizzle generously with chimichurri sauce. Serve immediately while hot.

Pro Tips for Making the Recipe

• Use Fresh Ingredients: Fresh herbs make a world of difference in flavor.
• Don’t Overcook the Salmon: It’s better to undercook slightly; the salmon will continue to cook off the grill.
• Experiment with Flavor: Try adding a teaspoon of mustard or honey to the chimichurri for an extra layer of taste.
• Let the Chimichurri Rest: If time allows, let the chimichurri sit for at least 15 minutes before serving. It enhances the flavors!
• Use a Meat Thermometer: Aim for 145°F (63°C) for perfectly cooked salmon.

How to Serve

Serve this grilled salmon on a bed of fluffy rice or alongside a fresh green salad. A slice of crusty bread is perfect for scooping up the chimichurri too. Don’t forget some lemon wedges for a refreshing squeeze on top!

Make Ahead and Storage

• Fridge Storage: Store leftover salmon and chimichurri in airtight containers in the fridge for up to 2 days.
• Freezing: You can freeze cooked salmon in an airtight container for up to 3 months. Chimichurri does well in the refrigerator and can last for about a week.
• Reheating Tips: Reheat the salmon gently in the oven or microwave—do it slow to avoid drying it out, and always add a bit of chimichurri for moisture.

FAQs

Can I use frozen salmon?
Yes, just make sure it’s completely thawed before grilling for even cooking.

What can I substitute for chimichurri?
A lemon-dill sauce or even a simple tartar sauce can work in a pinch!

How do I know when the salmon is done?
The fish should be opaque and flake easily with a fork; use a meat thermometer if you’re unsure—145°F is the magic number!

Can I make the chimichurri in advance?
Absolutely! It actually improves in flavor after sitting for a while, so feel free to prepare it a day ahead.

Enjoy this Simple Grilled Salmon with Chimichurri—it’s a beautiful dish that’s as easy to make as it is to enjoy!

Simple Grilled Salmon with Chimichurri

A quick and healthy dish featuring juicy salmon paired with vibrant chimichurri sauce, perfect for busy weeknight dinners.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Salmon

• 4 fillets Salmon fillets Opt for skin-on fillets for extra crispy skin. Can substitute with trout or any firm white fish.
• to taste Salt and pepper Essential for seasoning the salmon.

For the Chimichurri Sauce

• 1 cup Fresh parsley, chopped The star of chimichurri. Cilantro can be a fun substitute.
• 1/2 cup Fresh basil, chopped Adds an aromatic hint. Can substitute with mint.
• 3 cloves Garlic, minced For robust savory flavor.
• 1/4 cup Olive oil Extra virgin is best for flavor.
• 2 tablespoons Red wine vinegar For tangy punch; white vinegar or lemon juice can be used.
• 1/2 teaspoon Red pepper flakes Add some heat to taste.

Method

 

Preparation

1. In a bowl, combine chopped parsley, basil, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper to prepare chimichurri. Mix well and let it sit while preparing the salmon.
2. Pat the salmon fillets dry with paper towels and season with salt and pepper on both sides.

Grilling

1. Heat your grill or grill pan over medium-high heat.
2. Place the salmon skin-side down on the grill. Grill for about 4-6 minutes, depending on thickness. Flip carefully and grill for another 3-5 minutes, until it flakes easily with a fork.

Serving

1. Remove the salmon from the grill and drizzle generously with chimichurri sauce. Serve immediately while hot.

Notes

Use fresh ingredients for the best flavor. Don't overcook the salmon; it's better to slightly undercook as it will continue to cook off the grill. Let chimichurri rest for at least 15 minutes before serving to enhance flavors.