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Summer Salmon with Chimichurri – Easy Fresh Seafood Dinner

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Summer Salmon with Chimichurri is a fresh and healthy seafood dinner featuring perfectly cooked salmon topped with a vibrant chimichurri sauce made from parsley, cilantro, garlic, olive oil, and citrus. This easy recipe delivers bright summer flavors and restaurant-quality results in under 30 minutes.

Ingredients

Scale
  • 4 salmon fillets (6 ounces each)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 3 garlic cloves, minced
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • Lemon wedges for serving
  • Fresh herbs for garnish

Instructions

  1. Finely chop the parsley and cilantro.
  2. Mince the garlic cloves.
  3. In a bowl, combine parsley, cilantro, garlic, olive oil, vinegar, lemon juice, red pepper flakes, and salt.
  4. Stir well until fully combined.
  5. Allow the chimichurri to rest for at least 15 minutes.
  6. Pat the salmon fillets dry with paper towels.
  7. Brush the salmon with olive oil.
  8. Season evenly with salt and black pepper.
  9. Preheat oven to 425°F (220°C), or prepare a grill.
  10. Cook salmon for 10 to 12 minutes until it flakes easily with a fork.
  11. Remove salmon from the heat and allow it to rest for 2 minutes.
  12. Transfer salmon to serving plates.
  13. Spoon chimichurri generously over each fillet.
  14. Garnish with fresh herbs and lemon wedges.
  15. Serve immediately.

Notes

  • Fresh herbs are essential for authentic chimichurri flavor.
  • Wild-caught salmon provides excellent texture and taste.
  • Do not overcook the salmon to maintain moisture.
  • Chimichurri can be prepared up to 2 days in advance.
  • Store chimichurri separately from cooked salmon.
  • Add extra red pepper flakes for additional heat.
  • Fresh lemon juice is recommended over bottled juice.
  • The recipe works with grilled, baked, broiled, or pan-seared salmon.
  • Serve with vegetables, rice, quinoa, or salad.
  • Store leftovers in the refrigerator for up to 3 days.
  • Chimichurri remains fresh for up to 5 days when refrigerated.
  • Allow salmon to rest briefly before serving for best results.

Nutrition

Find it online: https://recipeeasily.com/summer-salmon-with-chimichurri/