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Classic Grilled Salmon with Chimichurri

This Classic Grilled Salmon with Chimichurri features beautifully flaky salmon paired with a vibrant chimichurri sauce that elevates the dish to something truly special.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

For the salmon
  • 4 pieces Salmon fillets Fresh, wild-caught salmon is best, skin-on or skinless as preferred.
For the chimichurri
  • 1 bunch Fresh parsley Chopped. Can blend in fresh cilantro or basil for a twist.
  • 1 tablespoon Fresh oregano Chopped. Dried oregano can be used if fresh is unavailable.
  • 2 cloves Garlic Minced fresh garlic is recommended for best flavor.
  • 2 tablespoons Red wine vinegar Can substitute with lemon juice.
  • 1/2 cup Olive oil Extra virgin olive oil is recommended.
  • 1/2 teaspoon Red pepper flakes Adjust to taste for desired spiciness.
  • to taste Salt and pepper Essential for seasoning.

Method
 

Preparation of Chimichurri
  1. In a mixing bowl, combine chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, and red pepper flakes. Stir well and season with salt and pepper to taste. Set aside to let the flavors meld.
Grilling the Salmon
  1. Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high on the stove.
  2. Pat the salmon fillets dry with a paper towel. Rub them with a bit of olive oil, salt, and pepper.
  3. Place the salmon skin-side down on the grill. Cook for about 4-5 minutes per side, depending on the thickness of the fillets.
  4. Once done, remove the salmon from the grill and let it rest for a minute. Serve topped generously with the chimichurri sauce.

Notes

Don’t overcook the salmon, it cooks quickly. Let it rest to enhance flavor. You can also pre-marinate in chimichurri for extra flavor. Serve with rice or roasted vegetables.