Grilled salmon with chimichurri brings together the rich, fatty flavor of perfectly grilled fish and the zesty, fresh herbs of chimichurri sauce. The smokiness from the grill complements the vibrant, tangy blend of parsley, cilantro, and lime, creating a dish that’s bursting with flavor. This recipe is ideal for outdoor grilling sessions and makes for an elegant yet simple meal that’s perfect for summer dinners. The freshness of the herbs paired with the succulent salmon delivers a mouth-watering experience, whether you’re cooking for your family or hosting guests for a barbecue.
Full Recipe:
Ingredients:
For the Chimichurri:
- 2 cloves garlic
- 1 shallot
- 1 bunch curly parsley
- 1 bunch fresh cilantro
- 4 sprigs fresh dill (or more to taste)
- 2 tablespoons lime juice
- 3 tablespoons vinegar
- 1/2 cup olive oil
- 1/2 lime, zested
- Salt and freshly ground black pepper to taste
- 1 teaspoon red pepper flakes (optional)
For the Salmon:
- 8 (3-ounce) salmon fillets
- 2 teaspoons granulated garlic
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
Directions:
- Prepare the Chimichurri: Add garlic and shallot to a food processor and pulse 2-3 times. Add parsley, cilantro, dill, lime juice, and vinegar, and blend until finely chopped.
- While the processor is running, slowly drizzle in the olive oil to emulsify. Add lime zest, salt, and pepper to taste. Stir in the red pepper flakes and refrigerate until ready to serve.
- Prepare the Grill: Preheat an outdoor grill for direct cooking at high heat, around 450-550°F (230-290°C).
- Season the Salmon: Generously coat the salmon fillets with oil and season with granulated garlic, Italian seasoning, salt, and pepper.
- Grill the Salmon: Place the salmon skin-side down on the grill and cook for 6-8 minutes. Flip the salmon, close the grill lid, and cook for another 4-6 minutes, or until the fish flakes easily with a fork.
- Let the salmon rest for 1-2 minutes. Slide off the skin, serve with chimichurri, and enjoy!
Prep Time: 15 minutes | Cooking Time: 12-14 minutes | Total Time: 30 minutes
Kcal: 309 kcal | Servings: 8 servings
rilled Salmon with Chimichurri is a vibrant and flavorful dish that combines the richness of salmon with the zesty, herbaceous notes of chimichurri sauce. This dish is perfect for those who love grilled foods with bold flavors and a balance of fresh ingredients. The combination of fatty salmon with a tangy, fresh sauce creates a wonderful contrast of textures and flavors that’s sure to impress your guests or elevate a family dinner.
The Appeal of Grilled Salmon with Chimichurri
Salmon is one of the most popular types of fish consumed worldwide, and for good reason. It’s rich in omega-3 fatty acids, protein, vitamins, and minerals, making it an excellent choice for a healthy diet. What makes this dish stand out is not just the salmon itself, but the addition of chimichurri sauce—a tangy, herb-based condiment originating from Argentina and Uruguay. Chimichurri is traditionally used with grilled meats, but its versatility makes it a fantastic pairing with seafood, especially salmon.
When grilling salmon, the high heat allows the natural oils from the fish to create a crispy exterior while keeping the inside moist and tender. This method of cooking also enhances the salmon’s deep, slightly smoky flavor, which pairs beautifully with the bright, herbal taste of chimichurri. The sauce, made with parsley, cilantro, lime, garlic, shallots, and olive oil, adds a punch of flavor that cuts through the richness of the fish, balancing out each bite.
Nutritional Benefits
Both salmon and chimichurri offer significant health benefits. Salmon is rich in heart-healthy omega-3 fatty acids, which are known to reduce inflammation, lower blood pressure, and improve cholesterol levels. It’s also packed with high-quality protein, which is essential for muscle repair and growth, and is a great source of B vitamins, selenium, and potassium. These nutrients are important for maintaining brain function, heart health, and overall well-being.
Chimichurri, while primarily used as a flavorful condiment, also contributes to the dish’s nutritional value. Made with fresh herbs like parsley and cilantro, chimichurri is loaded with antioxidants that help fight inflammation and support immune function. Olive oil, one of the main components of chimichurri, is a source of healthy monounsaturated fats, which can help reduce the risk of heart disease. Garlic and shallots bring their own health benefits, including improved heart health and immune support.
Cooking Tips for Perfect Grilled Salmon
Grilling salmon might seem straightforward, but there are a few key tips to ensure the fish turns out perfectly cooked every time. First, it’s important to preheat your grill to a high temperature—around 450 to 550°F (230 to 290°C). This high heat ensures that the salmon develops a crispy skin and a slightly charred exterior while keeping the inside tender and moist.
Salmon should be seasoned generously with oil, salt, pepper, and any additional spices like granulated garlic or Italian seasoning. The oil helps to prevent the fish from sticking to the grill and enhances the overall flavor. Cooking the salmon skin-side down for the first few minutes helps create a protective barrier between the flesh and the high heat, ensuring that the salmon doesn’t overcook. The fish should be grilled for about 6 to 8 minutes on the first side, then flipped and cooked for another 4 to 6 minutes, depending on the thickness of the fillets.
One of the biggest challenges when grilling fish is knowing when it’s done. Salmon is ready when it flakes easily with a fork but is still slightly translucent in the center. Overcooking salmon can result in a dry, tough texture, so keeping an eye on the timing is crucial.
The Origins of Chimichurri Sauce
Chimichurri sauce has its roots in Argentina and Uruguay, where it’s traditionally served with grilled meats, especially beef. The sauce is often referred to as the South American version of pesto, though it has its own unique flavor profile. Unlike pesto, which uses basil and pine nuts, chimichurri is made with a combination of parsley, cilantro, garlic, vinegar, lime, and olive oil. The result is a tangy, herbaceous sauce that can be used as a marinade, dressing, or condiment.
The beauty of chimichurri lies in its simplicity. It can be whipped up in minutes using a food processor or blender, and it’s incredibly versatile. While it’s most commonly paired with meats and seafood, chimichurri can also be used on vegetables, mixed into grain bowls, or drizzled over eggs. It adds a bright, fresh flavor to any dish, making it a staple in many kitchens around the world.
Variations and Customizations
Grilled salmon with chimichurri is a flexible dish that can be customized in numerous ways to suit individual tastes and dietary preferences. For example, you can change the type of fish if you’re not a fan of salmon. Grilled trout, swordfish, or halibut would also work well with chimichurri. For those who prefer a lighter option, you could use a white fish like cod or tilapia, though the bold flavors of chimichurri are best suited to more robust types of fish.
Another way to personalize this dish is by experimenting with the chimichurri sauce itself. While the traditional recipe uses parsley and cilantro, you can mix in other herbs like basil, mint, or oregano to create your own signature version of chimichurri. If you prefer a spicier sauce, adding more red pepper flakes or even some chopped jalapeño will give the chimichurri a fiery kick.
For those following a low-carb or ketogenic diet, this dish is already a fantastic option. Salmon is naturally low in carbs and high in healthy fats, and the olive oil in the chimichurri adds even more good fats to the meal. If you’re serving this dish alongside vegetables, consider grilling zucchini, bell peppers, or asparagus to keep the meal low in carbs while adding more flavor and texture.
Serving Suggestions
This grilled salmon with chimichurri is a versatile dish that can be served with a variety of side dishes. For a light, summery meal, pair the salmon with a fresh salad, grilled vegetables, or a quinoa and vegetable medley. The tangy, fresh flavors of chimichurri complement a wide range of side dishes, so feel free to get creative.
For a heartier option, serve the grilled salmon with roasted potatoes or a creamy polenta. The richness of the salmon and chimichurri pairs beautifully with starchy sides, creating a satisfying and well-rounded meal. You could also serve this dish with a grain bowl, using quinoa, farro, or brown rice as a base and adding in your favorite vegetables and toppings.
If you’re hosting a barbecue or outdoor dinner party, consider serving the salmon on a large platter with the chimichurri drizzled on top, and let guests help themselves. It’s an impressive yet simple dish that’s sure to be a crowd-pleaser.
Conclusion
Grilled salmon with chimichurri is a dish that combines bold flavors, simplicity, and health benefits into one. The rich, fatty texture of the salmon, balanced with the tangy, herbaceous chimichurri sauce, creates a mouth-watering meal that is both elegant and easy to prepare. Whether you’re grilling outdoors for a summer gathering or preparing a weeknight dinner, this recipe is sure to become a favorite.
The nutritional benefits of salmon, combined with the antioxidant-rich ingredients in chimichurri, make this dish not only delicious but also incredibly nutritious. Plus, its versatility allows you to adapt the recipe to your preferences, whether you want to experiment with different herbs, add more spice, or pair it with your favorite side dishes.
In summary, grilled salmon with chimichurri offers an exciting and flavorful twist on traditional grilled salmon, making it an excellent addition to any cook’s repertoire. Whether you’re a seasoned griller or new to the world of outdoor cooking, this recipe is a must-try for anyone who appreciates fresh, vibrant flavors in their meals.