salmon with chimichurri sauce

That first burst of fresh herbs, bright and zesty, hitting my palate always brings a smile. It’s a symphony of flavors that immediately transports me, especially when paired with a perfectly cooked piece of salmon – truly, nothing beats a good salmon with chimichurri sauce.

I remember discovering chimichurri on a trip to Argentina years ago, at a little street food stall that changed my life. I couldn’t believe how much flavor such simple ingredients could create.

Since then, I’ve been refining my own version, figuring out the best ways to bring that vibrant taste home. Come along as I show you how I make this incredible dish that has become a weeknight favorite around here, maybe even more exciting than these crispy Chinese coconut shrimp!

What You Need to Make This Recipe

The beauty of making salmon with chimichurri sauce truly lies in a few star ingredients. Fresh parsley and cilantro are non-negotiable; their bright green colors and distinct, fresh flavors are the backbone of the sauce, giving it that unforgettable vibrancy. Good quality salmon fillets, of course, are essential, as their rich, flaky texture provides the perfect canvas for the zesty chimichurri. Don’t forget a splash of red wine vinegar and good olive oil to bring all those fresh elements together, creating a perfectly emulsified dressing. While you’re thinking about fresh flavors, you might also like to try some fried baby octopus.

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How to Make salmon with chimichurri sauce

My process for this dish starts with the chimichurri, because letting those flavors meld while the salmon cooks is key. I finely chop all the herbs and garlic, the aroma already filling my kitchen, then slowly drizzle in the olive oil and vinegar until it all comes together beautifully. Next, I get my salmon fillets ready, patting them dry to ensure a perfect sear and seasoning them generously. When they hit the hot pan, I love that sizzle and the way the skin crisps up, telling me it’s going to be a fantastic meal. As they finish cooking, their rich scent fills the air, and I know dinner is just moments away, perhaps even faster than making shrimp enchiladas.

Pro Tips

Always use fresh, vibrant herbs for your chimichurri. Dried herbs just won’t give you that bright, punchy flavor that makes this sauce sing.

Don’t overcook your salmon; it should be just cooked through and flaky, not dry. I aim for an internal temperature of 145°F (63°C) for that perfect, tender bite. This ensures your salmon with chimichurri sauce remains succulent.

Let the chimichurri rest for at least 15-20 minutes before serving. This allows all the flavors to truly meld and deepen, making it even more delicious.

My Secret Trick: To get an incredibly crispy salmon skin, make sure your pan is very hot and the skin side is thoroughly dried before it touches the oil. Press down gently with a spatula for the first minute to ensure even contact.

How to Store salmon with chimichurri sauce

• Store leftover cooked salmon and chimichurri separately in airtight containers in the refrigerator.
• Enjoy the salmon within 2-3 days for best freshness.
• Chimichurri sauce can be stored in the fridge for up to 5 days.
• Reheat salmon gently in the oven at 275°F (135°C) for 10-15 minutes or briefly in a skillet to prevent drying out.

Nutritional Benefits

Beyond its incredible taste, this salmon with chimichurri sauce offers some fantastic nutritional perks. Salmon is a powerhouse of Omega-3 fatty acids, which are so good for heart and brain health, and it’s also packed with lean protein. The chimichurri, with its fresh herbs like parsley and cilantro, brings a good dose of vitamins and antioxidants to your plate.

FAQs

Can I make the chimichurri ahead of time?

Absolutely! I often prepare the chimichurri sauce up to 24 hours in advance. Storing it in an airtight container in the refrigerator allows the flavors to deepen beautifully, making dinner prep even quicker.

What’s the best way to cook the salmon?

I find pan-searing gives the best texture with crispy skin and a tender interior. You can also bake or grill it, adjusting cooking times as needed to ensure it’s perfectly cooked through.

Can I use different herbs in the chimichurri?

While traditional chimichurri relies on parsley and cilantro, you can certainly experiment! A little oregano or even some mint can add an interesting twist, but I usually stick to the classic combination.

What sides pair well with this dish?

I love serving this with roasted vegetables, a simple green salad, or some fluffy rice to soak up all the delicious sauce. It’s a very versatile dish!

Salmon with Chimichurri Sauce

Brighten up your weeknight dinner with flaky, pan-seared salmon generously topped with a vibrant, herbaceous chimichurri sauce.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Dish

Cuisine: American, South American

Calories: 610

Ingredients Equipment Method Notes

Ingredients

  

For the Chimichurri Sauce

• 1 cup fresh flat-leaf parsley packed
• 0.5 cup fresh cilantro packed
• 4 cloves garlic roughly chopped
• 2 tbsp red wine vinegar
• 0.5 cup extra virgin olive oil
• 0.5 tsp red pepper flakes optional, for a kick
• 1 tsp dried oregano
• 0.75 tsp kosher salt divided
• 0.5 tsp freshly ground black pepper divided

For the Salmon

• 1.5 lbs salmon fillets 4 fillets, skin-on preferred
• 1 tbsp olive oil

Equipment

• Food processor
• Oven-Safe Skillet (e.g., Cast Iron)
• Small Bowl

Method

 

Make the Chimichurri Sauce

• In a food processor, combine parsley, cilantro, garlic, red wine vinegar, 0.5 cup olive oil, red pepper flakes (if using), dried oregano, 0.5 tsp kosher salt, and 0.25 tsp black pepper. Pulse until the herbs and garlic are finely chopped, but not puréed. You want some texture. Transfer to a small bowl and set aside.

Prepare for Salmon

• Preheat your oven to 400°F (200°C). Place an oven-safe skillet (like cast iron) over medium-high heat on the stovetop and let it get nice and hot for about 3-5 minutes.
• While the pan heats, pat the salmon fillets very dry with paper towels. This is key for crispy skin! Season both sides generously with the remaining 0.25 tsp kosher salt and 0.25 tsp black pepper.
• Add 1 tbsp olive oil to the hot skillet. Once shimmering, carefully place the salmon fillets, skin-side down, into the hot oil. Sear for 3-4 minutes until the skin is beautifully crispy and golden brown.
• Flip the salmon fillets and immediately transfer the skillet to the preheated oven. Bake for another 8-12 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time will vary based on thickness.
• Remove the salmon from the oven and let it rest for a couple of minutes. Plate each fillet and spoon a generous amount of the vibrant chimichurri sauce over the top. Enjoy!

Notes

Chimichurri is a fantastic make-ahead sauce! You can prepare it up to 3 days in advance and store it in an airtight container in the refrigerator. The flavors will meld and deepen over time. If you're not a fan of cilantro, simply omit it and use an extra 1/2 cup of parsley instead. You could also add a pinch of dried red pepper flakes to the salmon seasoning for a little extra heat. This salmon pairs wonderfully with roasted vegetables like asparagus or broccoli, or a simple side of rice.

Conclusion

There’s something so satisfying about bringing such vibrant, fresh flavors to my family table. This salmon with chimichurri sauce truly is a showstopper, yet surprisingly simple to create. I hope you give it a try and find as much joy in it as I do. It’s a dish that genuinely delights every single time, far exceeding expectations, just like when I stumble upon a great shrimp casserole recipe.