Grilled Salmon with Fresh Chimichurri Sauce

Salmon with Chimichurri Sauce

Erica Dinho

Ingredients

• 4 salmon fillets, about 5 oz each
• Salt and pepper, to taste
• 3 tablespoons olive oil
• Chimichurri sauce (Colombian style, traditionally includes cilantro)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillets in a large baking dish. Drizzle with olive oil and season each fillet with salt and pepper.
3. Bake the salmon in the preheated oven for 15 to 20 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time will vary slightly depending on the thickness of the fillets.
4. Remove the salmon from the oven and spoon chimichurri sauce over each fillet. Serve immediately.
5. Reserve extra chimichurri in a small bowl at the table so diners can add more sauce if they like.

About this Recipe

This simple roasted salmon highlights the bright, herb-forward flavors of chimichurri. While chimichurri is widely known as an Argentinean sauce, Colombian cooks often add cilantro to the mix, creating a fresh, aromatic version that pairs beautifully with fish as well as grilled meats or rice. The combination of tender, flaky salmon and vibrant chimichurri makes an easy weeknight dinner that also works well for entertaining.

Tips for Success

• Pat the salmon dry before seasoning—this helps the oil and seasonings adhere and promotes even cooking.
• If your fillets are particularly thick, allow an extra few minutes of baking time and check doneness with a fork in the thickest part of the fish.
• For a crisper top, broil for 1–2 minutes at the end of baking, watching carefully to prevent burning.
• If you make chimichurri ahead of time, let it come to room temperature before spooning it over the warm salmon so the herbs release their aroma.

Serving Suggestions

Serve the salmon with a generous spoonful of chimichurri and pair it with simple sides that let the sauce shine. Good options include steamed or roasted vegetables, a light salad, herbed rice, or roasted potatoes. A wedge of lemon on the side offers an optional bright, acidic contrast that complements both the fish and the herbs.

Storage and Make-Ahead

Leftover chimichurri will keep for several days in the refrigerator in a sealed container and can be used as a versatile condiment for salads, grilled vegetables, and sandwiches. Cooked salmon can be refrigerated for up to 2 days; reheat gently in a low oven or enjoy cold flaked over a salad. For best texture, avoid reheating salmon at very high heat, which can dry it out.

Notes on Chimichurri

Chimichurri is an herb sauce typically made from fresh herbs, garlic, vinegar, and oil. The Colombian variation commonly includes cilantro in addition to parsley, giving it a distinctive flavor that pairs exceptionally well with seafood. If you don’t keep chimichurri on hand, you can prepare a simple version in minutes using chopped herbs, minced garlic, a splash of vinegar or lime juice, olive oil, salt, and a pinch of red pepper flakes for heat.

When I first thought of pairing salmon with chimichurri, I remembered how often I used to keep store-bought chimichurri in the fridge while living in Colombia. It was my go-to condiment for meats and even rice. Now I prefer making it at home, and this salmon recipe is a delicious way to enjoy that fresh, herb-forward flavor. Buen provecho!