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.
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
Instructions
- 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.
- 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.
- Heat outdoor grill to high temperature between 450-550°F, ensuring grates are clean and well-oiled to prevent sticking.
- Prepare salmon fillets by brushing flesh side with olive oil and seasoning with garlic, Italian herbs, salt, and pepper.
- Position salmon skin-side down on hot grill, cooking for 6-8 minutes over direct heat until edges begin to turn opaque.
- Carefully flip salmon, close grill lid, and continue cooking 4-6 minutes until fish easily flakes when tested with a fork.
- Remove salmon from grill and let rest 1-2 minutes to allow juices to redistribute. Gently remove skin before plating.
- 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