💚😋 Grilled Chimichurri Sauce Salmon is a FAST and EASY recipe ready in just 20 minutes. Tender, flaky salmon is topped with a tangy, herbaceous chimichurri sauce for fresh, light flavors that are perfect for summer.
Quick + Easy Chimichurri Sauce Salmon
I love grilled chicken dishes like my sweet chili grilled chicken, grilled mango pineapple chicken, and grilled honey BBQ chicken. However, I also like to switch things up with lighter options, and this salmon with chimichurri sauce is always a family favorite!
- Salmon filets are brushed with homemade chimichurri sauce, then grilled to flaky perfection. The beauty of grilling salmon is that it takes just 10 minutes to cook — less time on the grill means less room for error.
- This recipe is quick, easy, healthy, and can be paired with grilled veggies or a side salad for a dinner the whole family will love. Make it on a weeknight or prep a batch for a dinner party — people will think you hired a caterer for the party!
If you’re a sauce fanatic like I am, you might want to double the chimichurri recipe so you can coat every bite of salmon liberally in it.
A great summer salmon dish. Very easy to make and turned out great.
Meri Schroeder
Ingredients You’ll Need
This is a straightforward recipe that combines basic ingredients like herbs and vinegar in a way you might not have thought to try before.
Gather the following ingredients to make the salmon with chimichurri:
- Salmon filets: I used skin-on Atlantic salmon filets that were about 6 to 8 ounces each. I buy it from the fish and seafood counter at my local grocery store. If you want to make this recipe with one larger salmon filet weighing about 1 1/2 to 2 pounds, you certainly can. Follow the recipe as written, the salmon will likely take a bit longer to cook through, maybe 2 minutes extra per side
- Chimichurri sauce: Combine fresh parsley, fresh cilantro, garlic, red wine vinegar, kosher salt, red pepper flakes, and olive oil. If you’re sensitive to spice, start with ¼ teaspoon red pepper flakes and work your way slowly up to ¾ teaspoon for a nice bit of heat. You can also use any herb or combination of herbs you like. I recommend using at least two kinds of herbs to add depth of flavor to the sauce, but if you just have parsley or cilantro, that’s fine too. Just make sure you’re using fresh herbs, not dried
- Lemon wedges, for serving
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Grilled Chimichurri Sauce Salmon
- Pulse the chimichurri sauce ingredients in a food processor, and slowly drizzle in the oil with the processor running on low.
- Preheat your outdoor grill to medium-high heat (roughly 400ºF). Take the time to clean and oil your grill grates at this point. Otherwise, the salmon will stick to them and/or burn.
- Set aside ¼ cup (give or take) of the chimichurri sauce you’ve just prepped; do so now. Place salmon on a baking sheet and brush the remaining chimichurri over the raw salmon filets, taking care to coat both sides. This locks in flavor and prevents the salmon from sticking!
- Place the salmon skin side down on the preheated grill, and cook until it’s opaque pink, flakes easily with a fork, and reaches an internal temperature between 135ºF and 140ºF. Remove the salmon to a plate, and cover it with foil to rest for a few minutes before eating. The carry-over heat should bring the internal temperature up to 145ºF. Be sure to flip the salmon once halfway through!
- Slather extra chimichurri sauce on top, add lemon wedges, and enjoy!
No Grill? No Problem!
You can also make chimichurri salmon indoors by using an indoor grill pan that you place on the burners on your stovetop.
Or, bake it in the oven on a baking sheet in the oven at 375F in foil for about 15 minutes. Then broil it uncovered for about 5-10 minutes. I have a ton of salmon recipes, but use my Baked Lemon Garlic Butter Salmon recipe as a guideline.
What to Serve with Chimichurri Sauce Salmon
Grilled Chimichurri Salmon
Equipment
Ingredients
- ½ cup fresh parsley
- ¼ cup fresh cilantro
- 3 garlic cloves
- ¼ cup red wine vinegar
- 1 teaspoon kosher salt, or to taste
- ½ to ¾ teaspoon red pepper flakes, or to taste
- ½ cup olive oil, or as needed
- 4 skin-on salmon filets, about 6 to 8 ounces each
- Fresh lemon, optional for serving
Instructions
- Preheat your outdoor gas grill to medium-high heat, or approximately 400F. Tips – Do not crank your grill to max heat. This is too hot for cooking a delicate protein like fish. If you don't have a grill and want to make this recipe indoors, I recommend using an indoor grill pan on top of your stovetop OR baking it in a 375F in foil for about 15 minutes, then broiling for about 5 minutes, or until done. Use my Sheet Pan Lemon Garlic Butter Salmon recipe as a guideline if baking it.
- To the large canister of a food processor, add the parsley, cilantro, garlic, red wine vinegar, salt, red pepper flakes, and pulse until the mixture is finely chopped. Tips – I prefer a food processor for this task rather than a Vitamix High Speed Blender or similar blender, but it will still "work". If you like lots of sauce or want extra for serving, double the chimichurri sauce recipe.
- With the food processor running on low speed, slowly drizzle in the olive oil through the feed tube chute, and continuing mixing until the chimichurri sauce is well combined.
- Reserve 1/4 cup chimichurri sauce for serving (if you made a double batch, you can reserve more).
- Place the salmon filets on a large baking sheet or platter, and brush generously on all sides, top and bottom, with the chimichurri. Tip – For extra flavor, season each salmon filet with a bit of extra kosher salt and freshly ground black pepper.
- Place the salmon fillets skin-side DOWN on your grill, close the lid, and allow them to cook and sear, undisturbed, for about 5 minutes.
- Using a grilling tongs, carefully flip each filet over, close the lid, and cook for about 4 to 5 minutes more, or until done. Salmon is done with it's a light colored pink and opaque in color, it flakes easily with a fork, and if you check the internal temperature with a digital thermometer, it should read 140-145F.
- Remove the salmon from the grill, place it on a serving platter with the skin side down, and brush the reserved salmon over the top.
- If desired, squeeze fresh lemon juice over the top before serving.
Notes
– Salmon: Fish is one of those foods that is definitely at its peak when it’s warm and fresh, and this grilled salmon is no different. However, if you do have extra salmon, it’ll keep airtight in the fridge for about 4 days. I don’t recommend freezing this recipe. Make a version of easy Salmon Salad with your leftovers!
– Chimichurri Sauce: Store separately in an airtight container, it’ll keep for about 4-5 days in the fridge. It will likely turn a bit darker in color as it oxidizes over time and won’t be quite as bright. One way to combat this is to squirt in a bit of lemon juice into the food processor when you’re blending it up. The acid will help slow the oxidation process.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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A great summer salmon dish. Very easy to make and turned out great.
A great summer salmon dish. Very easy to make and turned out great.
A great summer salmon dish. Very easy to make and turned out great.
Thanks so much and I am glad it turned out great!