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.