Go Back

Simple Grilled Salmon with Chimichurri

A quick and healthy dish featuring juicy salmon paired with vibrant chimichurri sauce, perfect for busy weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.