Serve this protein-packed chimichurri salmon with roasted potatoes and lemon asparagus for a complete meal. I am always trying to incorporate more fish into our diet, and this salmon chimichurri is an easy way to get there.
Thanks to strong and piquant chimichurri sauce, simple salmon is transformed into a delicious and elegant masterpiece. Easy enough to make any night of the week - since the oven does most of the work for you - it’s a surefire way to get more healthy omega-3s. This easy-to-make and perfectly grilled salmon is also great for entertaining. Make this for your family and friends and watch their eyes light up after each bite!
Ingredients - Notes & Substitutions
The ingredients for this salmon with chimichurri are broken down into two parts - chimichurri sauce and salmon. Here’s a quick look at what we need:
Chimichurri Marinade
Herbs: a flavorful mix of cilantro, parsley, and mint creates depth and bright, cooling notes.Aromatics: a good quantity of garlic and shallots gives the sauce its strong, punchy flavor.Seasonings: dried oregano, red pepper flakes, salt, and pepper round all the flavors.Vinegar: red wine vinegar adds a pop of acidity. White wine vinegar or sherry vinegar are both great subs.Olive Oil: for fruity richness. Use extra virgin for the freshest flavor.
For a more detailed recipe, check out cilantro chimichurri sauce.
Salmon
Whole Salmon Fillet: purchase a whole salmon fillet that weighs approx 2.5 - 3 lbs. For best results, ask your fishmonger to give you a center cut, which will be the thickest and most uniform in size. Remove the skin when you get home or ask the fishmonger to do it for you.Salt + Pepper: for seasoning the fillet itself.Lemons: sliced lemons act as both a bed and garnish. Plus, the lemons add that extra pop of citrus during cooking.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make
This chimichurri salmon recipe is virtually hands-off, especially if you already have the chimichurri sauce made and ready for you in the fridge. Here’s how I like to do it: Chimichurri: Add all the ingredients listed under “For Chimichurri” to a food processor. Lock the lid and pulse until it reaches a semi-fine consistency. Check for seasoning and adjust spices and acidity to taste. Prepare Tray: Line a baking sheet with parchment paper. Reserve 4-5 thinly-cut lemon slices and spread the remaining cut slices across in the middle to make a bed for salmon (Pic 1). Prepare Salmon: Place the salmon fillet on the lemon bed, flat-side facing up. Sprinkle ½ teaspoon salt + ½ teaspoon black pepper all over (Pic 1 & 2). Marinate Salmon: Evenly spread about ¼ cup of the sauce over the salmon. Now flip the fillet such that the flat side is resting on the lemon slices. (Pic 3) Liberally spread the chimichurri sauce over the salmon fillet, coating it entirely (Pic 4). Reserve the remaining sauce for serving. Top with reserved lemon slices spread across the filet. Place the entire tray in the refrigerator for 20-30 minutes. Bake Salmon: Take the salmon out of the refrigerator. Preheat the oven to 375°F. Once heated, place the tray on the middle rack, and bake for 15-20 minutes, depending on the thickness of the fillet (Pics 5 & 6). (15-18 minutes for 1-inch thickness; 18-20 minutes for 1½-inch thickness). Note on doneness: Check the doneness 2-3 minutes earlier than the estimated cooking time to prevent overcooking. Salmon is done when it reaches 145°F on a meat thermometer inserted at the thickest part of the fillet (well-done), or 135°F for medium-well. Serve: Once done, rest the salmon for 5 minutes, then serve with the reserved chimichurri sauce along with your favorite side dishes, such as lemon pepper asparagus and roasted potatoes.
Serving Suggestions
Nothing compliments baked salmon with chimichurri more than roasted potatoes and lemon asparagus. For a low-carb option, you can also serve it with cilantro lime cauli rice, or a vibrant cucumber tomato avocado salad. How to entertain with this recipe: If making this for a dinner party or holiday gathering, I like to marinate the salmon just before my guests arrive, then pop it in the oven once everyone has a drink in hand.
How to Store
Leftover chimichurri salmon will keep in an airtight container in the fridge for up to 3 days. I do not recommend freezing the salmon, as the texture will become mushy once thawed.
Recipe Tips & Notes
Salmon skin: This is a personal choice. I prefer to make it without the skin as the fish absorbs the flavors of the marinade better like that.Check for pin bones: Run your finger down the length of the salmon around the thickest part. Remove any unwanted pin bones with needle-nose pliers.Internal temperature: Check for doneness using a meat thermometer inserted at the thicket part of the fillet. It should reach 145°F for well-done, or 135°F for medium-well doneness.Marinate: If you cannot fit a baking tray in your fridge, transfer the marinated salmon to a gallon-size ziplock bag, and refrigerate for 20-30 minutes.Prevent overcooking: Check the doneness 2-3 minutes earlier than the estimated cooking time to prevent overcooking.
More Fish & Seafood Recipes
These are all part of the Chicken, Meat & Seafood Recipes collection:
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