Delicious Grilled Chimichurri Salmon

When it comes to weeknight dinners, salmon has become my go-to protein. I used to stick to the same old lemon and dill routine until I discovered chimichurri sauce at a local food truck. The fresh herbs and garlic completely changed how I thought about salmon. Now, this grilled chimichurri salmon shows up on our dinner table at least twice a month, and my family actually gets excited when they smell those herbs hitting the hot grill.

This recipe combines two of my favorite things – easy cooking and big flavors. I usually prep the chimichurri sauce while my kids are doing homework, and it stays fresh in the fridge for days. The best part? You don’t need any fancy ingredients or complicated techniques. Just fresh herbs, good olive oil, and a piece of salmon. Sometimes the simplest combinations make the best meals.

What Kind of Salmon Should I Use?

For this grilled chimichurri recipe, wild-caught salmon is your best bet since it typically has a richer flavor and firmer texture that holds up well on the grill. King (Chinook) salmon is fantastic if you can find it, but Sockeye or Coho are also excellent choices that won’t break the bank. When picking your fillets, look for pieces that are uniform in thickness so they’ll cook evenly, and check that the flesh is bright pink-orange without any brown spots. If you’re buying frozen salmon, that’s totally fine – just make sure to thaw it slowly in the fridge overnight and pat it really dry before grilling to get that nice sear.

Options for Substitutions

Need to make some swaps? Here’s what works well in this recipe:

• Salmon: While salmon is really the star here, you can use other firm fish like mahi-mahi, halibut, or sea bass. Just watch the cooking time as these might need a few minutes more or less depending on thickness.
• Fresh herbs: No fresh cilantro? You can double up on the parsley. Not a cilantro fan? Try using a mix of parsley and fresh oregano instead. I don’t recommend dried herbs here – fresh ones are key for the sauce.
• Red wine vinegar: White wine vinegar or apple cider vinegar work great too. Even fresh lemon juice can do the trick, though you might want to use a bit less since it’s stronger.
• Shallot: Red onion works perfectly fine – just use about 2-3 tablespoons finely chopped. You could also use 2 green onions instead.
• Fresno chili: Feel free to skip it if you don’t like heat, or swap it with half a jalapeño, a pinch of cayenne, or even a dash of hot sauce.
• Grilling oil: Any high-heat oil works here – vegetable, grapeseed, or even light olive oil are good options.

Watch Out for These Mistakes While Grilling

The biggest challenge when grilling salmon is preventing it from sticking to the grates – solve this by making sure your grill is properly preheated (around 375-400°F) and the grates are well-oiled before placing the fish. A common error is flipping the salmon too early or too often; instead, let it cook for 4-5 minutes undisturbed until it releases easily from the grates, then flip just once. When making the chimichurri sauce, avoid over-processing the herbs in a food processor as this can turn them into a paste – rather, chop them by hand to maintain their texture and bright flavor. For the juiciest results, remember that salmon continues to cook after you remove it from the heat, so take it off the grill when it’s still slightly translucent in the center (about 130°F internal temperature) and let it rest for 5 minutes before serving.

What to Serve With Chimichurri Salmon?

This flavorful grilled salmon pairs wonderfully with simple sides that let the herby chimichurri sauce shine. A bed of fluffy rice or quinoa makes the perfect base to soak up any extra sauce – I especially love using cilantro lime rice to complement those fresh herbs. For vegetables, try roasted asparagus, grilled zucchini, or a simple mixed green salad dressed with just olive oil and lemon juice. If you want to keep things light and summery, you could also serve it alongside grilled corn on the cob or a fresh cucumber and tomato salad that picks up those same bright, fresh flavors from the chimichurri.

Storage Instructions

Keep Fresh: Got leftover salmon? Place it in an airtight container and pop it in the fridge for up to 2 days. For the chimichurri sauce, store it separately in a jar or container in the fridge – it’ll stay fresh for about 5 days and the flavors actually get better over time!

Make Ahead: You can whip up the chimichurri sauce a few days before you need it – this is actually great because it gives the flavors time to mingle. Just keep it in the fridge and give it a good stir before using. The salmon itself is best grilled fresh, though!

Enjoy Later: When you’re ready to eat your leftover salmon, try serving it cold over a salad – it’s really good this way! If you prefer it warm, gently heat it in the microwave at 50% power in short bursts, or enjoy it at room temperature to keep it from drying out.

Preparation Time	15-20 minutes
Cooking Time	6-8 minutes
Total Time	21-28 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1500
• Protein: 100-115 g
• Fat: 90-110 g
• Carbohydrates: 10-15 g

Ingredients

• 4 salmon fillets (6-8 oz each, skin on, wild-caught)
• Salt and freshly ground black pepper
• Oil for grilling (canola or avocado)
• 1/2 cup roughly chopped fresh cilantro
• 1/4 cup roughly chopped fresh flat-leaf parsley
• 2 cloves of garlic, chopped
• Half to 3/4 cup extra virgin olive oil
• 1/8 cup red wine vinegar
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• 1/2 teaspoon salt
• 1 small shallot, chopped (or use red onion)
• 1 fresno chili, seeded and chopped (optional for added spice)

Step 1: Prepare the Chimichurri Sauce

Add all the ingredients, except for the shallot and chili (if you’re using it), into a blender or food processor.

Pulse until the ingredients are well chopped but not fully puréed.

Use a spatula to scrape down the sides as needed to ensure even processing.

Once done, transfer the chimichurri to a container and mix in the shallot (or onion) and the Fresno chili, if using.

Step 2: Season and Store the Chimichurri

Taste the chimichurri for seasoning and adjust by adding more salt, red wine vinegar, or pepper flakes to suit your preference.

Cover the chimichurri with plastic wrap directly touching the surface to prevent air from degrading the ingredients and color.

Store it in the refrigerator until you’re ready to use it.

Step 3: Marinate the Salmon

Before grilling, spoon about 1 tablespoon of the chimichurri over each salmon fillet, spreading it evenly to coat all sides.

Cover the fillets and let them marinate in the refrigerator for 1 to 2 hours.

If short on time, you can proceed to cook the salmon immediately instead.

Step 4: Prepare the Grill

Prepare your grill for medium-high heat, aiming for a temperature around 375-400°F.

As the grill heats up, remove the salmon fillets from the refrigerator to bring them to room temperature, which will help them cook more evenly.

Step 5: Season and Cook the Salmon

Season all sides of the salmon with kosher salt and freshly ground pepper over the chimichurri sauce.

Once the grill is ready, place the salmon fillets skin-side down and close the grill lid.

Cook them for about 6 to 8 minutes total, or until the internal temperature reaches 125 to 130°F for perfectly cooked salmon (or 140°F for well done).

Use a probe thermometer to check for doneness.

Step 6: Serve the Salmon

Carefully transfer the cooked salmon to plates and allow them to rest for 2 minutes before serving.

Serve with the reserved chimichurri sauce to enhance the flavor.

Enjoy your delicious grilled salmon!