Pan seared Chimichurri Salmon with a crispy crust is cooked quickly and packs so much flavor! This quick and healthy dinner is ready in just 20 minutes!
Try chimichurri sauce with roasted half chicken too! It pairs with so many recipes.
It's no secret I love salmon! Whether it is a salmon rice bowl with bright green sauce or simply dressed air fryer salmon, it is the perfect base for strong flavors.
You will enjoy making your own chimichurri recipe. This is an uncooked sauce made from fresh parsley, which is why the color is so amazing!
It's such fun to just snip some fresh herbs from the back porch when you are making your own meals. Chimichurri on salmon is one of my go-to quick summer dinner recipes! Easy dinners make the best busy weeknight meal.
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Why You'll Love This Recipe
- This delicious dinner works well for a dinner party.
- It's quick and easy! Salmon Chimichurri is ready in just 20 minutes!
- Once you know how to make flavorful chimichurri sauce for salmon, you'll be looking for more dishes to use it on. It's perfect on both roasted half chicken and a steak sandwich.
- Cool down by pairing a Mango Margarita with your salmon!
Recipe Ingredients
- Fresh parsley: I like flat leaf parsley. You can cut off any thicker stem ends but otherwise we use it all.
- Garlic: Five cloves! Fresh garlic is always best. You can also use the fresh peeled garlic but I do not recommend pre-minced.
- Red wine vinegar: The vinegar is used in traditional chimichurri. This Chimichurri salmon recipe tastes best using this tradition.
- Red Pepper Flakes: Chili flakes add the heat to the sauce. Dried chili flakes can be found at your local grocer.
- Oregano: I always opt for dried oregano with salmon chimichurri. I prefer the flavor over fresh.
- Olive oil: Make sure and keep regular olive oil in your pantry as it is perfect for a sauce like this, or Mediterranean Cucumber Salad, where it simply binds the ingredients together but doesn't add a ton of its own particular flavor.
- Salmon: I used skinless salmon fillets, but you can use any type you prefer. Purchase salmon fresh from a reliable source or frozen if you can find high quality.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- All you cilantro lovers can do a blend of half parsley, half cilantro! Chimichurri for salmon goes particularly well with cilantro.
- Fresh lemon juice or fresh lime juice can be substituted for half of the red wine vinegar to add a citrusy flavor.
- A variety of cooking methods will work with this salmon recipe. Try grilled, oven roasted, or air frying. Reference Air Fryer Salmon for easy air fryer cooking directions!
- Do you keep Kosher salt on hand? Different types of salt (both crystal size and type) measure differently as they have a different sodium comment. When recipes call for a particular type, like I use Diamond Kosher here, always follow that recommendation. Diamond Crystal Kosher salt is my favorite and Maldon's Flaky Sea Salt is my favorite for topping desserts like Brown Butter Toffee Chocolate Chip Cookies!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Chimichurri Salmon
Step 1: Add all sauce ingredients to a food processor.
Step 2: Blend or pulse quickly until sauce is chopped but chunky.
Step 3: Season the salmon with salt and pepper.
Step 4: Sear salmon, seasoned side down, for a few minutes. Season opposite side. Flip and cook on the second side.
Step 5: Remove salmon to a platter.
Step 6: Plate each serving with fresh veggies and top with the chimichurri sauce. Crack Corn Salad goes well with this dish!
Expert Cooking Tips
- If using skin-on salmon filets, cook with the skin side down first. This will give you the crispiest salmon skin and will make it easier to flip the fillets, but this Chimichurri Salmon recipe can be made with or without the skin. Skin on salmon works great for Asian Air Fryer Salmon!
- A fish spatula is a good tool to have in my opinion! It is thin and flexible, and quite a bit longer than your typical spatula so you can support the entire fillet when flipping.
- The homemade chimichurri sauce can be made ahead of time so that you can focus on the salmon when it is dinner time. Make chimichurri up to 5 days in advance and store in an airtight container in the fridge.
- The easiest way to meal prep is by using leftover salmon for an easy weeknight meal by adding it to a quick salad or minute rice.
Recipe FAQs
Store the chimichurri sauce in an airtight container in the fridge for up to 5 days. I don't recommend reheating fish as it can change the texture too much and be overcooked.
I especially love Peach Mango Salsa on my plate! Roasted Chili Corn Salsa is another great option. Tortilla chips will add a crunchy texture and are perfect for scooping up all of those salsa options. Feel free to add a grain such as rice or quinoa.
I don't think it is particularly spicy. Crushed red chili pepper flakes are great at adding heat throughout the entire dish rather than biting into a piece of hot pepper flesh. Chimichurri can pack a little heat and is a chunky sauce.
Cooking juicy salmon is easy. Salmon is done at an internal temperature of 145°F. Use a digital meat thermometer and insert to the center of salmon. This leaves the salmon medium to medium-well and juicy. Pull off the heat at 140°F, the temperature will continue to rise an additional 5 degrees while resting. Two minutes per side in a very hot skillet is an average cooking time however, cooking times will vary depending on the thickness of the fillet.
Serve this chimichurri salmon recipe over fluffy rice, grilled corn on the cob, corn salad, tomato salad or roasted potatoes. I enjoy serving this salmon recipe as tacos with fruit salsa, peach mango salsa to be specific!
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📖Recipe
Chimichurri Salmon
Equipment
Ingredients
Chimichurri
- 1 cup parsley rough chopped
- ¼ cup red wine vinegar
- 5 cloves garlic rough chop
- 1 tablespoon dried oregano
- 2 teaspoon crushed red pepper
- 2 teaspoon kosher salt Diamond Crystal Kosher Salt
- ½ teaspoon black pepper coarse ground
- ⅓ cup olive oil
Salmon
- 4 fillets fresh salmon 6oz each
- 1 teaspoon kosher salt Diamond Crystal Kosher Salt
- ½ tsp black pepper coarse ground
Instructions
Chimichurri
- Add all chimichurri ingredients to food processor and blend for 10 seconds until sauce is blended but still chunky
Salmon
- Heat a large skillet over medium-high heat until pan is very hot. Add a drizzle of olive oil, season top of salmon fillets with salt and pepper then place them seasoned side down in the skillet and leave them undisturbed for 2 minutes
- Flip salmon over and cook an additional 2 minutes. Salmon should temp at140°F. Let salmon rest 5 minutes after removing from pan then top with chimichurri
- Optionally top with peach mango salsa
Krista
This is one of our favorite salmon recipes! It’s quick and full of flavor. I could put this chimichurri on anything!