Zesty Grilled Salmon with Chimichurri Recipe for Seafood Lovers

Succulent grilled salmon meets vibrant chimichurri in a culinary dance that promises to electrify your taste buds.

Mediterranean herbs blend seamlessly with fresh fish, creating a harmony of flavors.

Bright green chimichurri sauce adds a zesty punch to the perfectly charred salmon.

Each bite tells a story of bold, fresh ingredients working together.

Parsley, garlic, and olive oil form the backbone of this Argentine-inspired condiment.

Salt and acid balance the rich salmon, making every mouthful a delightful experience.

You’ll want to savor this simple yet sophisticated dish that brings restaurant-quality cooking right to your kitchen.

Why Grilled Salmon with Chimichurri Is a Fresh Favorite

• Savor Vibrant Flavors: Packed with fresh herbs and zesty lime, this chimichurri salmon bursts with exciting, bold taste sensations that dance on your palate.
• Master Grill-Friendly Technique: Perfect for outdoor cooking enthusiasts, this recipe requires minimal ingredients and simple grilling skills, making it ideal for backyard gatherings and casual meals.
• Nutrition Powerhouse: Salmon delivers high-quality protein, omega-3 fatty acids, and essential nutrients, while the herb-packed chimichurri adds antioxidants and incredible health benefits.
• Quick Gourmet Experience: Restaurant-quality dish prepared in minimal steps, allowing home cooks to create a sophisticated meal without complex culinary techniques or extensive preparation time.

What You Need for This Bright and Herby Dish

• Salmon Fillets: Fresh, high-quality fish that forms the protein base of this delicious grilled dish.
• Olive Oil: Provides moisture and helps create a perfect grilling surface for the salmon.

• Parsley, Cilantro, Dill: Fresh herbs that create a vibrant and aromatic green sauce with complex flavor profiles.

• Garlic, Shallot: Provide a sharp and pungent base that adds depth to the chimichurri sauce.

• Lime Juice, Vinegar: Acidic components that brighten and balance the herb sauce.

• Salt, Black Pepper, Red Pepper Flakes: Enhance and elevate the overall taste of both the salmon and chimichurri.

• Garlic Powder, Italian Seasoning: Add extra layers of savory flavor to the salmon during grilling.

• Lime Zest: Provides a bright, intense citrus aroma to the chimichurri sauce.

How to Grill Salmon and Spoon Over That Sauce

Step 1: Blend Vibrant Chimichurri

• Garlic
• Shallot
• Fresh parsley
• Fresh cilantro
• Fresh dill
• Lime juice
• Vinegar

Pulse the ingredients until finely chopped. While the processor runs, slowly stream in olive oil until the mixture becomes smooth and creamy.

Finish by adding lime zest, salt, pepper, and a sprinkle of red pepper flakes for extra kick. Pop the sauce in the refrigerator to let the flavors mingle.

Step 2: Prepare Salmon for Grilling

• Garlic
• Italian seasoning
• Salt
• Pepper

Step 3: Grill the Salmon

Place salmon skin-side down on the hot grill.

Cook for 6–8 minutes over direct heat. Carefully flip the fish, close the grill lid, and continue cooking for another 4–6 minutes.

The salmon is ready when it easily flakes with a fork. Let the fish rest for 1–2 minutes, then remove the skin.

Step 4: Serve with Flair

Transfer the grilled salmon to serving plates. Top each fillet with a generous spoonful of the vibrant chimichurri sauce.

The fresh herbs and tangy sauce will elevate the salmon to a restaurant-worthy dish that’ll impress everyone at the table.

Tips for Juicy Fish and Zingy Chimichurri

• Use fresh herbs for the most vibrant chimichurri, ensuring intense flavor and aromatic brightness.
• Ensure grill is properly heated to high temperature for perfect salmon sear and crispy skin.
• Pat salmon dry before seasoning to help achieve a beautiful golden-brown exterior and prevent sticking.
• Check salmon doneness by gently pressing the fish – it should flake easily and appear slightly translucent in the center.
• Let salmon rest after grilling to allow juices to redistribute, keeping the fish moist and tender.

Flavor Twists on the Salmon-Chimichurri Combo

• Herb-Crusted Salmon: Coat salmon with a mixture of fresh chopped rosemary, thyme, and crushed pistachios before grilling for an extra herbal crunch.
• Asian-Inspired Salmon: Replace chimichurri with a soy-ginger glaze made from soy sauce, fresh ginger, honey, and sesame oil, drizzled over the grilled salmon.
• Mediterranean Salmon: Top the grilled salmon with a refreshing Greek-style salsa combining diced cucumbers, tomatoes, red onions, kalamata olives, and crumbled feta cheese.
• Spicy Cajun Salmon: Season the salmon with Cajun spice blend instead of Italian seasoning, then serve with a zesty remoulade sauce for a bold, peppery flavor profile.

Great Sides for Grilled Salmon with a Kick

• Pair Fresh Citrus White Wine: Crisp sauvignon blanc or pinot grigio perfectly complements the bright, herbal chimichurri and cuts through the rich salmon's fatty texture.
• Balance Herb-Infused Side Dish: Serve roasted fingerling potatoes with rosemary and thyme to echo the green herb notes in the chimichurri and create a harmonious flavor profile.
• Refresh with Zesty Salad: Create a light arugula salad with lemon vinaigrette to enhance the dish's citrusy undertones and provide a peppery, clean counterpoint to the grilled salmon.
• Elevate with Sparkling Beverage: Add a glass of prosecco or sparkling water with lime to cleanse the palate and highlight the recipe's vibrant, fresh ingredients.

How to Store and Reheat Grilled Salmon Right

• Refrigerate Leftovers: Store grilled salmon and chimichurri separately in airtight containers within 2 hours of cooking. Keep refrigerated for 3-4 days maximum.
• Freezing Option: Wrap salmon tightly in plastic wrap, then aluminum foil. Place in freezer-safe container and freeze for up to 2 months. Chimichurri can be frozen in ice cube trays for easy portioning.
• Reheating Salmon: Gently warm salmon in microwave at 50% power for 30-45 seconds, or place in preheated 275°F oven for 10-15 minutes to prevent drying out. Add fresh chimichurri after reheating to maintain flavor.

Your Chimichurri-Salmon Questions, Solved

• What herbs are used in the chimichurri sauce?

The chimichurri includes parsley, cilantro, and dill, creating a fresh and vibrant herb blend that adds brightness to the grilled salmon.

• How do I know when the salmon is perfectly cooked?

The salmon is done when it flakes easily with a fork and has a slightly translucent center. Cooking time is typically 6-8 minutes per side on high heat, depending on the thickness of the fillet.

• Can I make the chimichurri ahead of time?

Yes, you can prepare the chimichurri sauce up to 2 days in advance and store it in the refrigerator. The flavors will actually develop and become more intense as it sits.

Grilled Salmon with Chimichurri Recipe

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4.8 from 39 reviews

• Total Time: 20–24 minutes
• Yield: 4

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Description

Succulent grilled salmon meets zesty Argentine chimichurri in this Mediterranean-inspired coastal delight. Herb-packed sauce and perfectly charred fish create a sensational culinary experience you’ll crave again and again.

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Ingredients

Chimichurri Sauce:

• Herbs:

1 bunch curly parsley

1 bunch fresh cilantro

4 sprigs fresh dill

• Aromatics:

2 cloves garlic

1 shallot

• Liquid and Seasonings:

2 tablespoons (30 milliliters) lime juice

3 tablespoons (45 milliliters) vinegar

1/2 cup (120 milliliters) olive oil

Zest of 1/2 lime

Salt and freshly ground black pepper, to taste

1 teaspoon red pepper flakes (optional)

Salmon:

• Fish:

8 salmon fillets (3 ounces / 85 grams each)

• Seasonings:

2 teaspoons granulated garlic

1 teaspoon Italian seasoning

Salt and freshly ground black pepper, to taste

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Instructions

1. Craft the vibrant chimichurri sauce by pulsing garlic and shallot in a food processor until roughly chopped. Incorporate fresh parsley, cilantro, dill, lime juice, and vinegar, blending until finely minced.
2. With the processor running, gradually stream olive oil to create a smooth, emulsified sauce. Fold in lime zest, season with salt, pepper, and optional red pepper flakes for extra heat. Chill the sauce in the refrigerator to allow flavors to meld.
3. Heat outdoor grill to high temperature between 450-550°F, ensuring grates are clean and well-oiled to prevent sticking.
4. Prepare salmon fillets by brushing flesh side with olive oil and seasoning with garlic, Italian herbs, salt, and pepper.
5. Position salmon skin-side down on hot grill, cooking for 6-8 minutes over direct heat until edges begin to turn opaque.
6. Carefully flip salmon, close grill lid, and continue cooking 4-6 minutes until fish easily flakes when tested with a fork.
7. Remove salmon from grill and let rest 1-2 minutes to allow juices to redistribute. Gently remove skin before plating.
8. Serve each fillet generously topped with the prepared chimichurri sauce, creating a fresh and zesty centerpiece.

Notes

• Marinate salmon briefly with citrus juice to enhance tenderness and reduce fishy flavor.
• Use fresh herbs for chimichurri to maximize vibrant, zesty taste and aromatic quality.
• Prevent salmon from sticking by cleaning and oiling grill grates thoroughly before cooking.
• Check salmon’s internal temperature reaches 145°F for perfect doneness without overcooking.

• Prep Time: 10 minutes
• Cook Time: 10–14 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Grilling
• Cuisine: Argentinian

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 1 g
• Sodium: 300 mg
• Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 22 g
• Trans Fat: 0 g
• Carbohydrates: 2 g
• Fiber: 1 g
• Protein: 34 g
• Cholesterol: 90 mg