Grilled Salmon with Chimichurri
Discover the best Grilled Salmon with Chimichurri recipe featuring perfectly grilled salmon fillets topped with fresh parsley, garlic, oregano, and olive oil sauce. Learn preparation tips, ingredients, cooking instructions, nutrition facts, FAQs, serving suggestions, and expert techniques for creating a healthy, flavorful seafood dinner perfect for weeknight meals, summer grilling, and special occasions.
Ingredients
For the Salmon
- 4 salmon fillets (6 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh oregano, chopped
- ½ teaspoon red pepper flakes
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a bowl, combine parsley, garlic, oregano, red pepper flakes, vinegar, olive oil, salt, and black pepper. Stir well and set aside.
- Pat the salmon fillets dry. Brush with olive oil and season with salt, pepper, garlic powder, and paprika.
- Heat the grill to medium-high heat and lightly oil the grates.
- Place the salmon skin-side down on the grill. Cook for 5 to 6 minutes. Carefully flip and grill for another 4 to 6 minutes until cooked through.
- Remove the salmon from the grill and allow it to rest for 2 minutes.
- Transfer the salmon to serving plates and generously spoon chimichurri sauce over the top.
Notes
- Use fresh salmon for the best flavor.
- Fresh herbs provide superior chimichurri taste.
- Do not overcook the salmon.
- Allow the fish to rest before serving.
- Adjust red pepper flakes to taste.
- Extra chimichurri can be refrigerated.
- Wild-caught salmon offers excellent flavor.
- Serve immediately after grilling.