Description
Summer salmon with chimichurri is a fresh and flavorful dinner featuring tender, perfectly grilled salmon fillets topped with a bright, vibrant herb sauce made from parsley, cilantro, garlic, lemon, and olive oil. This recipe is quick and easy, making it ideal for a weeknight meal while still elegant enough for entertaining guests during the warm summer months.
Ingredients
For the Salmon
- 4 salmon fillets, about 6 ounces each
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lemon wedges, for serving
For the Chimichurri
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 2 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- Black pepper, to taste
Instructions
- Prepare the salmon: Pat the salmon fillets dry with paper towels to remove excess moisture. Rub each fillet with 1 tablespoon of olive oil to help the seasoning adhere and to promote even grilling. Season the fillets generously with smoked paprika, garlic powder, salt, and black pepper to create a flavorful crust.
- Make the chimichurri sauce: In a small bowl, combine the finely chopped parsley, cilantro, minced garlic, extra-virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, red pepper flakes, salt, and black pepper. Stir thoroughly to blend all the vibrant, fresh flavors.
- Grill the salmon: Heat a grill or a grill pan over medium-high heat until hot. Place the salmon fillets skin-side down and cook for 4–5 minutes per side, depending on the thickness, until the salmon flakes easily with a fork and the internal temperature reaches 145°F (63°C). Avoid overcooking to maintain moistness.
- Rest the salmon: Transfer the cooked salmon fillets to a serving platter and let them rest for 2 to 3 minutes. This allows the juices to redistribute, making the salmon more tender and flavorful.
- Serve with chimichurri: Spoon the chimichurri sauce generously over the salmon fillets. Serve immediately alongside lemon wedges and your choice of summer vegetables, fresh salad, or roasted potatoes for a complete meal.
Notes
- You can bake the salmon at 400°F (200°C) for 12–15 minutes as an alternative to grilling, if preferred.
- Allow the chimichurri sauce to sit for 10–15 minutes before serving, which helps the flavors meld and intensify.
- For a milder flavor, reduce or omit the red pepper flakes in the chimichurri sauce.
- Store any leftover chimichurri separately in an airtight container in the refrigerator for up to 4 days to keep it fresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course, Seafood, Summer Recipes
- Method: Grilling
- Cuisine: Mediterranean-Inspired, South American-Inspired
